The absence of Maximum Residue Level (MRL), prescribed by the Food Safety and Standards Authority of India (FSSAI) for pesticides, in condiments and spices is a major impediment to the government in enforcing food safety rules, according to experts.
The FSSAI has not prescribed MRL for various pesticides for ajwain, chilli powder, dry chilli, coriander seed, crushed chilli, cumin powder, dry ginger powder, garam masala, Kashmiri chilli powder, rasam powder, curry masala, pickle powder, sambar powder, tea dust, fenugreek seed, curd chilli, fennel seed and fennel powder, items commonly used in households across the State.
The MRL value acts as an indicator of ideal use of pesticides and ensures compliance with legal requirements for low residues in unprocessed food.
The annual report (2015) of the Pesticide Residue Research and Analytical Laboratory under Kerala Agricultural University reveals different levels of pesticide residue in most condiments and spices available in the open market or collected directly from farmers. Experts feel the absence of MRL standards for commodities masked the real picture.
“With no reference standards, the health hazard caused by pesticide residue in condiments and spices remains unknown. It is a hidden danger,” says an official.
To understand the health hazards caused by pesticide residue, it is essential to have MRL standards fixed for various pesticide-commodity combinations. The European Union has a comprehensive database of pesticide-commodity combinations, covering even the dietary habits of immigrant communities.
It has MRL standards for various pesticides used on red amaranthus, largely used by the immigrant Malayali community.
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