In the recent notification of the Food Safety and Standards Authority of India (FSSAI) has issued the new directives to address concerns regarding the artificial ripening of fruits using the unapproved or harmful substances. The notifications highlighted the usage of prohibited chemical agents such as (calcium carbide/acetyl gas) on the fruits. This situation raises significant concerns among consumers about their health. In response, the FSSAI has initiated action to ensure the integrity of the entire food supply chain including regulators, food business operators, and wholesalers by conducting visits to their facilities.
Prohibition of calcium carbide usage
The artificial ripening of fruits has been prohibited by the FSSAI under the regulation of 2.3.5 of Food Safety and Standards (Prohibition and Restriction on Sales) Regulations, 2011. This notification especially focuses on the usage of calcium carbide or acetylene gas particularly for the artificial ripening of the fruits such as mangoes, bananas, and papayas which are widely subjected to the usage.
Health Hazards of usage of calcium carbide
It is observed that some FBO are still using the calcium carbide, commonly referred as “masala” in the market, which causes serious health issues in the consumers such as mouth ulcers, gastric irritation, even cancer due to its carcinogenic properties.
Food Safety Inspection in Facility’s
In light of the illegal use of chemical substances in artificial fruit ripening, the Commissioners and Regional Directors of FSSAI have been urged to intensify and maintain strict vigilance within their jurisdictions. Special enforcement drives may be conducted to curb the unauthorized use of calcium carbide, other ripening agents, or wax on fruits. The FBO who are involved in the usage of prohibited substances are subjected to prosecution under section 59 to be read with section 3(1)(zz)(i) or Section 3(1)(zz)(vi) of the FSS Act,
Test for Acetylene detection
In addition to issuing notifications, food safety officials may use strip paper tests to detect the presence of acetylene in godowns or ripening chambers, ensuring the safety of food products. This qualitative test is designed to identify acetylene in storage or processing areas, as it cannot be performed directly on fruits due to the absence of detectable residues left on them.
Want to stay updated on the latest food safety updates and FSSAI actions?
Download the myFSSAI app to receive real-time notifications, regulatory updates, and enforcement news—all in one place.
Get the app now and never miss an important update.
Read the full notification here!