FSSAI, top food regulator in India, recently urged traders and food business operators not to use the banned product ‘calcium carbide’ for ripening of fruits. The body advised Food Safety Departments of states/UTs to remain vigilant and take serious action against those indulging in such unlawful practices .

Unlock exclusive access to the latest news on India's general elections, only on the HT App. Download Now! Download Now!

“Calcium carbide, commonly used for ripening fruits like mangoes, releases acetylene gas, which contains harmful traces of arsenic and phosphorus.These substances, also known as ‘Masala’, can cause serious health issues such as dizziness, frequent thirst, irritation, weakness, difficulty in swallowing, vomiting and skin ulcers, etc,” FSSAI said.

“There are chances that calcium carbide may come in direct contact with fruits during application and leave residues of arsenic and phosphorus on fruits,” the regulator said.

"Calcium carbide is a chemical compound used as an artificial ripening agent for mangoes and other fruits. While it hastens the ripening process, its use is banned in many countries due to the potential health risks associated with its residues. When calcium carbide comes into contact with moisture, it produces acetylene gas, which is flammable and can pose a risk of explosion if not handled properly. More importantly, calcium carbide residues in the fruit can lead to the formation of traces of arsenic and phosphorus hydrides, which are toxic compounds. Consuming mangoes or other fruits ripened with calcium carbide can have several harmful effects on human health," says Dr Suparna Mukherjee, Charge of Clinical Nutrition, Narayana Health City, Bangalore.