Government to Ban ‘Hazardous’ Potassium Bromate in Breads

About 84 percent of 38 commonly available brands included potassium bromate, an ingredient banned in many countries.

84 percent of bread and bakery samples collected from all over the city contains residues of potassium bromate, potassium iodate or both. (Photo: iStockphoto)

The government is set to ban potassium bromate as food a additive. Union Health Minister JP Nadda asserted that it will take appropriate action regarding the ban.This development follows a report which claimed presence of cancer-causing chemicals in bread samples of virtually all top brands.

A Centre for Science and Environment (CSE) study found that nearly 84 percent of 38 commonly available brands included potassium bromate and potassium iodate as ingredients. The two elements have been banned in many countries and are listed as “hazardous” for public health.

It claimed that while one of the chemicals is a category 2B carcinogen (possibly carcinogenic to humans), the other is capable of triggering thyroid disorders. However, India is yet to ban their use.

Nadda said he has directed the Food Safety and Standards Authority of India (FSSAI) to take the matter seriously and submit a report at the earliest:

I have told FSSAI to take the matter seriously and submit the report. They are coming out with a report. The Ministry will take appropriate action accordingly. We will take action as soon as the report comes

The regulator has recommended removal of potassium bromate from the list of permissible food additives to the Health Ministry.

After the removal of potassium bromate from the list its use as food additive would be banned, he said.

Potassium bromate is one of 11,000 food additives that are allowed in food business. After careful consideration, the Food Safety Standards Authority of India has decided to remove potassium bromate from the list of permissible additives.

Pawan Kumar Agarwal, CEO, Food Safety and Standards Authority of India

Additionally, Chandra Bhushan, Deputy Director General, CSE commented on the issue and added:

The Authority’s quick response to what we found in our study reestablishes our stand that public health must remain a priority.

According to CSE, potassium bromate typically increases dough strength, leads to higher rising and uniform finish to baked products, while potassium iodate is a flour treatment agent.

As for potassium iodate, FSSAI is examining the evidence and soon a decision will be taken over the same.

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