Singapore Recalls Everest’s Fish Curry Masala Over Ethylene Oxide Concerns
Singapore has issued a recall for the popular Indian spice brand Everest's Fish Curry Masala after tests conducted by the country's Food Agency (SFA) revealed elevated levels of ethylene oxide, a chemical deemed unsuitable for human consumption.
News Mania Desk/ Agnibeena Ghosh/20th April 2024
Singapore has issued a recall for the popular Indian spice brand Everest’s Fish Curry Masala after tests conducted by the country’s Food Agency (SFA) revealed elevated levels of ethylene oxide, a chemical deemed unsuitable for human consumption. The SFA emphasized that ethylene oxide, while permissible for use in the sterilization of spices, has not been authorized for direct application in food due to its classification as a pesticide.
In response to the findings, the Centre for Food Safety in Hong Kong has also notified of the recall of Everest Fish Curry Masala originating from India, citing ethylene oxide levels surpassing permissible limits. The importer, Sp Muthiah & Sons Pte. Ltd, has been instructed by the SFA to initiate a comprehensive recall of the affected products.
In a statement addressing the recall, the company behind Everest stated, “Everest is a reputable brand with over 50 years of history, and all our products undergo rigorous checks at the factory before dispatch. We adhere strictly to the highest hygiene and food safety standards prescribed by authorities such as the Indian Spice Board, FSSAI, and others.” Furthermore, they noted that each shipment undergoes quality inspection by the spice board of India prior to export, expressing readiness to investigate the issue pending official communication.
Ethylene oxide, commonly employed as a pesticide in the fumigation of agricultural produce to mitigate microbial contamination, is strictly prohibited for use in food products. However, under Singapore’s Food Regulations, its application is permitted in the sterilization of spices.
While the SFA reassured consumers that there is no immediate risk associated with the consumption of food containing low levels of ethylene oxide, it cautioned against prolonged exposure to such chemicals due to potential health hazards. “There is no immediate risk to consumption of food. Therefore, exposure to this substance should be minimized as much as possible,” stated the SFA.
As a precautionary measure, consumers who have purchased the affected products are advised against consumption, and those who have already consumed them and harbour health concerns are urged to seek medical advice. The agency encouraged consumers to reach out to their point of purchase for inquiries regarding the recalled items.
The recent recall of Everest’s Fish Curry Masala by Singapore’s Food Agency (SFA) has stirred concerns over food safety and regulatory compliance. Elevated levels of ethylene oxide, a chemical unfit for human consumption, were detected during routine testing, prompting immediate action from authorities. While ethylene oxide finds permissible use in the sterilization of spices, its presence in food products is strictly prohibited due to its classification as a pesticide. As the recall extends beyond Singapore’s borders, with the Centre for Food Safety in Hong Kong also issuing alerts, questions arise regarding the oversight mechanisms in place for imported food products. In light of these developments, stakeholders, including consumers and regulatory bodies, are called upon to ensure adherence to stringent safety standards and to prioritize public health above all else.
