March 18, 2023: All the Food Business Operators, traders and food handlers have been directed to strictly discourage the utilisation of calcium carbide for artificial fruit ripening purposes. Continue reading to know more!
Food Safety and Standards Authority of India (FSSAI) has warned all the food business operators, fruit handlers and traders of the negative effects that calcium carbide can have for fruit ripening purposes. The handlers and other associated organisations have been only advised to employ the utilisation of approved materials like ethylene in a controlled manner.
Also known as ‘masala’, calcium carbide has already been discouraged from use by FSSAI. The provision in sub-regulation of Food Safety and Standards Regulation, 2011, has already advised against the utilisation of ‘Masala’ as a ripening agent for artificial ripening. In fact, a gas released from calcium carbide, called acetylene, is also very harmful for the handlers.
The organisations have been advised to strictly comply with the regulations set by FSSAI, refrain from utilising prohibited materials like calcium carbide in an uncontrolled manner, and only encourage the use of approved sources for ethylene.
If found guilty, serious actions would be initiated against the person(s), as per the provisions of FSS Act, 2006 and Rules/Regulations made thereunder.
“It has been brought to the notice of FSSAI that the traders/handlers are still indulging in use of prohibited material i.e. calcium carbide or are using the approved sources of ethylene gas in an incorrect manner like dipping the fruits in ripening agent solutions which may render the fruits unsafe for human consumption,” the statement read. [Source: The Economic Times]
Ripening of fruits is an essential natural phenomenon that makes ripened fruits more nutritious, edible and appetising. However, in artificial fruit ripening processes, fruits are ripened using isolated ingredients in a controlled manner to yield optimum results in terms of shape, taste, and especially, timing of a longer shelf life for the desired fruit.
These traces of artificial ripening agents can be extremely harmful to human health, and can cause irritation, weakness, dizziness, vomiting, skin diseases, etc. Calcium carbide can come directly in contact with fruits during application and leave behind residues of arsenic and phosphorus.
However, ethylene has been identified as a safe ripening agent by FSSAI at a concentration of about 100 ppm. Ethylene facilitates the ripening process in different fruits, until they start producing the regulator themselves in large quantities. Ethylene should also not be brought in direct contact with fruits during application.
A Standard Operating Procedure (SOP) has also been issued by FSSAI mentioning all the detailed aspects of ethylene gas and its role in fruit ripening processes. In fact, the consumers have also been alerted about the same, i.e., if they find traces of calcium carbide or ‘masala’ on fruits, or are informed about any other illegal fruit ripening practices, they should responsibly notify their respective State Commissioners of Food Safety.
