India’s food safety regulator has moved to quell concerns around egg consumption, stating clearly that eggs sold in the country are safe and that claims linking them to cancer risk are unfounded and misleading.
The Food Safety and Standards Authority of India said recent reports suggesting the presence of carcinogenic substances in eggs have misinterpreted scientific and regulatory data, leading to unnecessary public anxiety. The authority reiterated that the use of nitrofurans, a class of antibiotics sometimes cited in such claims, is completely prohibited in poultry farming and egg production under India’s food safety regulations.
FSSAI officials explained that the country follows a strict monitoring framework under the Food Safety and Standards Regulations, which includes testing for contaminants, toxins and residues. An Extraneous Maximum Residue Limit of 1 microgram per kilogram has been prescribed for nitrofuran metabolites, not as a permissible level, but as a technical benchmark to support laboratory detection and enforcement. This threshold represents the lowest level that advanced testing systems can reliably identify and does not indicate any approval for use.
According to the regulator, the detection of trace amounts below this benchmark does not amount to a safety violation and does not pose a health risk. Instances where residues are detected are typically isolated, limited to specific batches and may arise from accidental contamination or feed-related factors. These cases do not reflect the overall quality or safety of India’s egg supply, officials said.
FSSAI also highlighted that India’s regulatory approach is aligned with global food safety practices. Both the European Union and the United States ban nitrofurans in food-producing animals and use similar reference limits as enforcement tools rather than health risk indicators. Variations in numerical thresholds across countries are linked to differences in analytical methods, not consumer safety standards.
The authority stressed that no credible national or international health body has established a link between routine egg consumption and cancer risk. Eggs continue to be recognised as a safe, affordable and nutritious source of protein for consumers across age groups, the regulator said, urging the public to rely on verified scientific guidance rather than speculative reports.
