The Food Safety and Standards Authority of India (FSSAI) has declined reports alleging that it permits 10 times higher pesticide residue levels in herbs and spices, labelling them as false and malicious. The regulatory body asserts that it upholds one of the strictest standards globally for maximum residue levels (MRL) of pesticides.
FSSAI clarified that MRLs for pesticides are set differently for various food items based on comprehensive risk assessments. This determination process involves meticulous evaluation of data provided by the Central Insecticides Board & Registration Committee (CIB & RC) to establish appropriate MRLs for different food commodities, including spices.
India boasts a roster of over 295 registered pesticides, with 139 approved specifically for use in spices. These pesticides are subjected to varied MRLs based on crop types and risk assessment data.
Recently, FSSAI drew attention when it amended its pesticide norms for herbs and spices, elevating the maximum residue limit (MRL) for certain pesticides by tenfold. The new limit, set at 0.1 mg/kg, raised concerns among activists who feared it could compromise the export quality of Indian spices to key markets.
The food regulator also clarified that this adjustment was applicable only to pesticides not registered in India by CIB & RC. It was recommended by the Scientific Panel on Pesticide Residues in light of the Codex Alimentarius Commission’s adoption of MRLs ranging from 0.1 to 80 mg/kg for spices and culinary herbs during 2021-23.
Moreover, the regulatory body increased MRLs for pesticides not registered in India, implying they are unauthorized for domestic use but may be present in imported products.
This clarification emerges amidst a recent controversy surrounding the alleged detection of the carcinogenic chemical ethylene oxide in products of certain spice brands. This development prompted a mandatory recall from shelves due to the presence of salmonella contamination and ethylene oxide, highlighting the importance of stringent regulatory measures in safeguarding public health and food safety.