EU finds cancer-causing chemical in many Indian products, including organic foods: ‘Reporting countries are recommended to investigate the reasons’

Ethylene Oxide

Ethylene oxide is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), which was found in foods such as dried beans, chilli peppers, curcuma and peppercorn (Source: Freepik)

After the Hong Kong and Singapore food regulators issued a recall on Indian spices sold by popular brands, Everest and MDH this month that led to their ban, the Food Safety and Standards of Authority India (FSSAI) also decided to test samples after reports suggesting high amounts of ethylene oxide — a cancer causing pesticide — were found in them.

However, adding fuel to the fire, more concerning reports have emerged from the European Union (EU).

According to the report published by the European Food Safety Authority on 23 April, 2024, Ethylene oxide (RD) is a substance that is not approved at the EU level. “However, out of 2026 samples where ethylene oxide was analysed, in 47 samples, the MRL (Maximum Residue Level) was exceeded (2.3%). Of those, six samples were of curcuma coming from India, five samples were of chilli peppers from India and Uganda, five samples of peppercorn from India, Vietnam and Lebanon and four samples of dried beans from India.” It adds, “Due to the still significant number of residues reported, EFSA recommends monitoring ethylene oxide in line with the latest revision of the increase of official controls Regulation (EU).”

Data collected by researchers also revealed that products that are organically grown also consist of harmful chemicals. Non-authorised substances, the report adds, in organic farming were still reported sporadically in samples coming from third countries: chlorpyrifos (RD) (mostly in dry beans, rice and cumin seed from India) and propiconazole (mostly in rice and cumin seed from India and table olives from EU) and labelled as organic. It suggests, “Reporting countries are recommended to investigate the reasons for these findings and to widen the analytical scope in organic samples as much as possible.”

According to the report, processing techniques aimed to reduce microbiological contamination (i.e. Salmonella sp. in sesame seeds), “found to lead to not approved residues (e.g. ethylene oxide in guar gum and curry powder from India)”.

What is ethylene oxide? 

Ethylene oxide contamination in Indian products mainly originates from the agricultural and food processing sectors, says Dr Pranav Honnavara Srinivasan, senior consultant, Gastrointestinal Surgery, Gastrointestinal Oncology at Sparsh Hospital Bengaluru. “This chemical is often used as a sterilising agent to reduce microbial load in spices, dried vegetable products, and other food commodities susceptible to bacterial contamination during processing and storage.”

While ethylene oxide effectively kills bacteria, fungi, and insects, he says, its use as a fumigant in food products is regulated due to its carcinogenic nature. Improper use or excessive application in the food supply chain, particularly in the spice industry, where hygiene standards require strict microbial control, has led to significant contamination issues.

ethylene oxide, MDH, Everest

The primary health concern with ethylene oxide in food products is the potential for long-term exposure. (Source: Freepik)

Impact of ethylene oxide on public health

The use of ethylene oxide in foods can have dangerous consequences on human health. Dr Srinivasan mentions two of the most serious risks:

Carcinogenic properties: Ethylene oxide is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (IARC), meaning it has proven carcinogenic effects on humans. Chronic exposure, even at low levels, can increase the risk of lymphoid cancer and breast cancer.

Long-term exposure risks: The primary health concern with ethylene oxide in food products is the potential for long-term exposure. Consuming contaminated foods over extended periods can lead to cumulative exposure, which significantly raises cancer risk among populations.

Regulatory measures for mitigating ethylene oxide contamination

“Indian regulatory authorities, such as the Food Safety and Standards Authority of India (FSSAI), need to implement stringent monitoring mechanisms to detect and control ethylene oxide use. Regular testing of food products for ethylene oxide residues can help ensure compliance with safety standards,” Dr Srinivasan confirms.

Furthermore, he believes that there should be comprehensive training and education programs for producers and exporters on the dangers of ethylene oxide and the importance of adhering to safe usage practices.

“Engaging with international food safety agencies to align safety regulations and standards can help reduce the rejection rates of Indian exports and build trust in Indian food products globally,” he explains.

Alternatives to ethylene oxide in food processing

Dr Srinivasan asserts, “Exploring safer chemical alternatives that have similar antimicrobial properties without carcinogenic risks is crucial.”  Substances such as ozone, hydrogen peroxide, or heat treatments could serve as potential replacements for ethylene oxide in certain applications.

Enhancing overall hygiene and storage conditions, he elaborates, in the production process can reduce the need for chemical sterilants. Implementing Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) systems can significantly mitigate microbial contamination risks.

Technologies like cold plasma, pulsed light sterilisation, and high-pressure processing are innovative non-chemical methods that can effectively reduce microbial load without leaving harmful residues.

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