The Food Safety and Standards Authority of India (FSSAI), the country’s top food safety regulator, has once again raised the alarm about the use of calcium carbide to artificially ripen mangoes, stressing the severe health risks associated with this practice.
Calcium carbide, also known as ‘masala,’ releases acetylene gas that contains hazardous traces of arsenic and phosphorus. Consuming fruits ripened with calcium carbide can lead to symptoms like dizziness, excessive thirst, skin ulcers, and even vomiting. The FSSAI has urged traders and food businesses to strictly adhere to the ban on using calcium carbide, especially during the peak mango season.
As a safer alternative, the FSSAI recommends using ethylene gas for fruit ripening. Ethylene is a natural plant hormone that triggers the ripening process without posing any health risks.
To protect consumers from potentially harmful fruits, it is crucial to purchase from reputable sellers who prioritize safe ripening methods. Additionally, consumers should thoroughly wash fruits before eating and avoid those with black blotches or unnatural textures, which can indicate calcium carbide use.