ETHYLENE OXIDE

• Ethylene oxide is a flammable, colourless gas with a sweet odour. It is used primarily as an intermediate in the production of other chemicals, such as antifreeze, textiles, detergents, solvents, plastics, and cosmetics.
• Additionally, it is used in sterilization processes for medical equipment and supplies due to its ability to effectively kill bacteria, viruses, and fungi.
• Ethylene oxide is highly reactive and can pose health risks to humans, particularly when inhaled at high concentrations.
• Prolonged exposure to ethylene oxide has been associated with respiratory issues, neurological effects, and an increased risk of certain cancers, such as leukaemia and lymphoma.
• Due to its potential health hazards, regulatory agencies closely monitor its use and exposure levels in industrial and medical settings.

Ethylene oxide can impact health through various pathways

• Inhalation of ethylene oxide can irritate the respiratory tract, leading to symptoms such as coughing, wheezing, shortness of breath, and chest tightness. Prolonged exposure may result in chronic respiratory issues.
• Ethylene oxide exposure has been linked to neurological symptoms such as headaches, dizziness, nausea, and confusion. In severe cases, it can cause seizures or loss of consciousness.
• Ethylene oxide is classified as a known human carcinogen by several regulatory agencies, including the International Agency for Research on Cancer (IARC) and the U.S. Environmental Protection Agency (EPA). Long-term exposure to ethylene oxide has been associated with an increased risk of certain cancers, particularly leukaemia, lymphoma, and breast cancer.
• Ethylene oxide exposure may have adverse effects on reproductive health, including reduced fertility, menstrual irregularities, and pregnancy complications. Additionally, it may pose risks to fetal development, leading to birth defects or developmental delays.
• Direct contact with ethylene oxide can cause skin irritation, redness, itching, and dermatitis. Prolonged or repeated exposure may result in more severe skin reactions.

4. Where else is ethylene oxide banned?

Ethylene oxide has been subject to restrictions and bans in various countries and regions due to its hazardous properties and potential health risks. Some examples include

• Ethylene oxide is classified as a carcinogen and mutagen under the Classification, Labeling, and Packaging Regulation (CLP) in the European Union. Its use is strictly regulated, particularly in consumer products. For example, its use as a fumigant for foodstuffs and as a biocide in certain products is heavily restricted.
• In Canada, ethylene oxide is classified as a toxic substance under the Canadian Environmental Protection Act (CEPA). Its use is regulated, particularly in occupational settings and industrial processes.
• The state of California has listed ethylene oxide as a chemical known to cause cancer under Proposition 65. This requires businesses to provide warnings if their products contain ethylene oxide above certain thresholds. Some U.S. states have implemented stricter regulations on ethylene oxide due to its carcinogenic properties. For example, the state of Illinois has imposed stricter emissions controls on facilities that use ethylene oxide for sterilization processes.
• Ethylene oxide is subject to regulation under various international agreements, such as the Stockholm Convention on Persistent Organic Pollutants (POPs) and the Rotterdam Convention on Prior Informed Consent (PIC). These agreements aim to regulate the production, use, and trade of hazardous chemicals like ethylene oxide to protect human health and the environment.

5. What is E. coli and Salmonella? 

Escherichia coli (E. coli) and Salmonella are both types of bacteria that can cause foodborne illnesses when consumed contaminated food or water.

Escherichia coli (E. coli)

• E. coli is a type of bacteria commonly found in the intestines of humans and animals. While most strains of E. coli are harmless or even beneficial, certain strains, such as E. coli O157:H7, can cause illness.
• Ingestion of food or water contaminated with pathogenic strains of E. coli can lead to gastrointestinal infections, resulting in symptoms such as diarrhoea (often bloody), abdominal cramps, nausea, vomiting, and fever.
• Severe cases of E. coli infection can lead to complications such as hemolytic uremic syndrome (HUS), a condition characterized by kidney failure, and thrombotic thrombocytopenic purpura (TTP), a rare blood disorder.
• Sources of E. coli contamination can include undercooked ground beef, unpasteurized dairy products, contaminated fruits and vegetables, contaminated water, and person-to-person transmission in settings like daycare centres or nursing homes.

Salmonella

• Salmonella is a genus of bacteria that includes various species, with Salmonella enterica being the most common cause of salmonellosis in humans.
• Salmonella infection, or salmonellosis, typically presents with symptoms such as diarrhoea, abdominal cramps, nausea, vomiting, fever, and headache.
• Most cases of salmonellosis are self-limiting and resolve without treatment. However, in severe cases or vulnerable populations such as young children, the elderly, or individuals with weakened immune systems, Salmonella infection can lead to complications such as bacteremia (bloodstream infection) or sepsis.
• Salmonella is commonly associated with foods of animal origin, including raw or undercooked poultry, eggs, meat, and dairy products. However, contamination can also occur in fruits, vegetables, and other foods through contact with animal faeces, contaminated water, or cross-contamination during food preparation.
• Proper food handling, cooking, and hygiene practices are essential for preventing Salmonella contamination and foodborne illness.

6.  What is listeria?

Listeria is a genus of bacteria that includes several species, with Listeria monocytogenes being the most notable from a public health perspective. Listeria monocytogenes is a pathogenic bacterium that can cause a serious foodborne illness known as listeriosis.

The key points about Listeria

•  Listeria monocytogenes is primarily transmitted through the consumption of contaminated food. It can be found in various raw and processed foods, including unpasteurized dairy products, raw vegetables, raw and smoked fish, deli meats, and ready-to-eat foods that have been contaminated after processing.
• While listeriosis can affect anyone, certain groups are at higher risk of severe illness, including pregnant women, newborns, the elderly, and individuals with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, or undergoing chemotherapy).
• The symptoms of listeriosis can vary but often include fever, muscle aches, nausea, diarrhoea, and gastrointestinal symptoms. In severe cases, it can lead to more serious complications such as meningitis, septicemia (blood infection), and miscarriage or stillbirth in pregnant women.
• Listeriosis is typically treated with antibiotics. However, treatment may be more challenging in pregnant women and individuals with compromised immune systems, as the infection can be more severe and have a higher risk of complications.
• Preventing listeriosis involves practising proper food safety measures, such as thoroughly cooking foods, washing raw fruits and vegetables, avoiding unpasteurized dairy products, and practising good hygiene in food preparation areas. Additionally, individuals at higher risk of listeriosis should avoid certain high-risk foods and follow medical advice regarding food safety.

7. The challenges associated with food safety in India

India faces several challenges related to food safety, stemming from various factors including infrastructure limitations, regulatory gaps, cultural practices, and socioeconomic disparities.

The key challenges associated with food safety in India include

• Many parts of India lack adequate infrastructure for food safety management, including laboratories for testing, inspection facilities, and proper sanitation systems along the food supply chain. This can hinder the detection and prevention of foodborne illnesses.
• A significant portion of food production and distribution in India occurs within the informal sector, where regulatory oversight and enforcement may be lacking. This informal sector includes street vendors, small-scale producers, and unregistered food establishments, which may not adhere to food safety standards.
• Inadequate sanitation and hygiene practices, both at the household level and in food establishments, can contribute to foodborne illness. Lack of clean water, improper handwashing, and unsanitary food handling practices can lead to contamination of food with pathogens.
• Contamination of food with microbial pathogens, chemical contaminants, and adulterants remains a significant concern in India. Contaminants may enter the food supply chain during production, processing, storage, or distribution, posing risks to public health.
• The widespread use of pesticides in agriculture can result in residues in food products, which may exceed permissible limits and pose health risks to consumers. Inadequate monitoring and enforcement of pesticide regulations contribute to this problem.
• Foodborne illnesses caused by pathogens such as bacteria, viruses, and parasites are common in India. Poor sanitation, unsafe food handling practices, and consumption of contaminated food contribute to the high burden of foodborne diseases.
• While India has established food safety laws and regulatory bodies such as the Food Safety and Standards Authority of India (FSSAI), enforcement of regulations remains a challenge. Limited resources, capacity constraints, and gaps in coordination among regulatory agencies contribute to inadequate enforcement of food safety standards.
• Limited consumer awareness about food safety and hygiene practices can contribute to the prevalence of foodborne illnesses. Many consumers may be unaware of safe food handling practices, proper storage techniques, and the risks associated with consuming contaminated food.

8. FSSAI

The Food Safety and Standards Authority of India (FSSAI) is a statutory body established under the Government of India's Ministry of Health and Family Welfare. It's the central regulatory body responsible for ensuring food safety and standards across India.

FSSAI's key functions and roles

• FSSAI establishes and enforces science-based standards for various food products to ensure food quality and safety.
• It regulates the manufacture, storage, distribution, sale, and import of food items. FSSAI also implements a licensing system for food businesses based on their size and risk category.
• FSSAI conducts inspections of food businesses to ensure compliance with food safety regulations. It can take corrective actions, including penalties, against non-compliant businesses.
• FSSAI plays a crucial role in raising public awareness about food safety issues and promoting safe food handling practices.
• It provides training programs for food safety officers, food business operators, and consumers to enhance their knowledge and skills in ensuring food safety.
• FSSAI has a mechanism for addressing consumer grievances related to food safety issues.

Recent initiatives undertaken by FSSAI

• The Eat Right India Movement is a national campaign that aims to promote safe, healthy, and sustainable food habits among citizens.
• FSSAI is working towards improving hygiene standards and food safety practices in street food vendors.
• FSSAI has streamlined the licensing and registration process for food businesses.
• They've launched mobile applications to empower consumers with information about food safety and facilitate grievance redressal.

Challenges

• The vastness and complexity of the food sector in India pose a challenge for FSSAI's enforcement capacity.
• Regulating the large number of small, unorganized food businesses is a significant hurdle.
• Both consumers and food handlers often lack adequate knowledge about food safety practices.