Hong Kong suspended sales of four spice packs manufactured by MDH and Everest on April 5 this year over concerns about ethylene oxide, the BBC said.
Two weeks later, Singapore recalled a packaged fish curry spice product manufactured by Everest, the BBC reported.
The US Food and Drug Administration also monitored the recalls, the BBC said.
“We are aware of the problem,” said Vincent Arbuckle, deputy director general of New Zealand Food Safety, a government body within the Ministry of Primary Industries.
“As MDH and Everest herbs are also available in New Zealand, we are investigating this.”
Ethylene oxide is a chemical used in fumigating spices and is known to cause cancer in humans.
Its use in food sterilization has been phased out in New Zealand, Australia, Europe, Singapore, the United States and other countries.
“Although some countries still use ethylene oxide, a 2001 study in New Zealand found that ethylene oxide residues in spices did not pose a significant risk to human health due to the low concentrations,” Arbuckle said.
In response to the recalls, India's Spices Board – the country's spice export regulator – sought more information on exports in Hong Kong and Singapore.
“As a proactive measure to address concerns over ethylene oxide (ETO) contamination in spice products, Spices Board, in consultation with the spice industry, has decided to initiate mandatory ETO testing in spice shipments exported to Singapore and Hong Kong” , the regulator said. said in a statement.
“The maximum residue limit (MRL) for ETO in spices according to Singapore Food Agency [regulations] is 50 ppm, while Hong Kong has zero tolerance,” the statement said.
“All spice shipments, including ready-to-eat products destined for Singapore and Hong Kong, will be accompanied by an approved analytical report for ETO issued by Spices Board.”