Spicing up Safety

In recent global discussions surrounding the sterilization of Indian spices using Ethylene Oxide (EtO), Kashmir's local spice manufacturers need a reevaluation on neglecting the crucial process of sterilization altogether. While the world debates the safety and efficacy of EtO treatment, Kashmir's spice manufacturers risk falling behind by overlooking vital sterilization practices essential for ensuring product safety and quality. The controversy surrounding EtO treatment has sparked widespread concern among consumers and regulatory bodies alike. With growing apprehensions regarding the potential health risks associated with EtO residues, Indian spices industry is in the process to reevaluate its sterilization methods and pivot to safer alternatives.

While EtO has traditionally been employed to reduce microbial contamination in spices, recent revelations regarding its safety have prompted a reexamination of its usage. The accumulation of potentially harmful residues due to improper aeration such as ethylene chlorohydrin (ECH), has raised red flags within the industry, necessitating a shift towards safer sterilization techniques such as HTST steam sterilization, irradiaton etc. Focussing back to local arena  there is a glaring need for Kashmiri spices manufacturers to embrace this vital microbial decontamination linked unit operation and align themselves with global safety standards and reassure consumers of the safety and quality of their products.

The challenges, however, extends beyond merely adopting sterilization techniques. It encompasses a broader need for industry-wide reform, including improvements in equipment design, adoption of cleanliness protocols, and quality control measures to prevent contamination. A recent investigation by the FDA into a prominent spice processing company in India  unveiled glaring deficiencies in equipment design and cleanliness protocols. It also found the plant did not have adequate sanitary facilities and accommodations to combat contamination. The equipment and utensils of the plant were found difficult to clean either by Cleaning in Place (CIP) or Cleaning out of Place (COP)  process. As a result microbial contamination due to salmonella was found quite rampant leading to the rejection of nearly 30% of the export of spices for the company.  This revelation underscores a broader issue plaguing the industry – a lack of emphasis on research and development (R&D) to enhance equipment performance and prevent contamination.

Our local spices manufacturers rely mostly on quality testing to keep a control on microbial contamination, while quality testing is essential, it alone cannot suffice in combating microbial contamination effectively. The adoption of proper critical control points, coupled with stringent sterilization processes, is paramount to ensuring the safety and integrity of spices. This entails a holistic approach encompassing every aspect of production – from sourcing and processing to packaging and distribution. Consumers place their trust in the products they purchase, expecting them to be safe for consumption. It's the responsibility of the industry to honor that trust by prioritizing safety and quality above all else. Furthermore, investing in R&D to enhance equipment performance and output and streamlining equipment maintenance processes is essential for long-term sustainability and competitiveness. By embracing innovation and best practices, Kashmir's spices industry can not only mitigate risks associated with microbial contamination but also elevate its standing on the global level.

Summing it up, the controversy surrounding EtO treatment serves as a wake-up call for Kashmir's spice industry, urging them to embrace safer sterilization practices and uphold the highest standards of quality and safety. Ignoring these essential processes risks not only consumer health but also the long-term viability and reputation of Kashmir's prized spice industry in the global market.

BY Shafat Khan, faculty at Rajasthan University of Veterinary and Animal sciences Jaipur and heads the Department of Food Plant Operations.