The Food Safety and Standards Authority of India (FSSAI) has recently introduced a revised methodology for determining Maximum Residue Limits (MRLs) for pesticides in spices and culinary herbs. This article explores the rationale behind the revision and the key changes implemented by FSSAI.
Background:
The FSSAI had previously issued orders on April 21, 2022, and August 30, 2022, outlining the methodology for fixing MRLs of pesticides in spices and culinary herbs. However, various representations were received, prompting the reconsideration and simplification of these orders. With the scientific opinion and approval of the Food Authority, a revised methodology has been formulated to ensure the safety and quality of these food items.
Revised Methodology for Fixing MRLs:
- MRLs Specification for Food Commodities: The MRLs of pesticides for spices and culinary herbs are specified under the Food Safety and Standards (Contaminants, Toxins, and Residues) Regulation, 2011. These limits are determined based on field trial data from the Central Insecticides Board and Registration Committee (CIB&RC), Ministry of Agriculture and Farmers Welfare. Without field trial data, MRLs for spices are established using data from the Monitoring of Pesticide Residues at the National Level (MPRNL) scheme, administered by the Department of Agriculture & Farmers Welfare.
- Application of MRLs for Spices and Culinary Herbs: The application of MRLs depends on the registration status of pesticides with CIB&RC. If a pesticide is registered and MRLs are specified for other food commodities but not for spices and culinary herbs by the Codex, then the Codex MRLs shall apply. In cases where Codex MRLs are not specified, an MRL of 0.1 mg/kg is applicable for spices and culinary herbs.
- MRL Determination Process: If a pesticide is not registered with CIB&RC, an MRL of 0.1 mg/kg is set for spices and culinary herbs.
Implementation and Supersession of Previous Orders
The revised order supersedes the previous orders issued on April 21, 2022, and August 30, 2022. This ensures clarity and consistency in the determination of MRLs for spices and culinary herbs.
The Bottom Line
The FSSAI’s revised methodology for fixing MRLs for spices and culinary herbs aims to enhance food safety standards and streamline the regulatory process. By incorporating scientific opinions and considering representations, FSSAI continues to uphold its commitment to ensuring the safety and quality of food products in India.
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