Summer is also the season of mango - the king of fruits. Local production of mango being quite low, Assam gets supplies from major mango-producing states like Uttar Pradesh, Bihar, West Bengal and Andhra Pradesh. The seizure of a large quantity of mangoes artificially ripened by using harmful chemical ripening agents like calcium carbide in Guwahati leaves consumers worried if mangoes sold in the markets in the state pose any health risks. The Food Safety and Standards Authority of India (FSSAI) issues alerts against the use of prohibited calcium carbide to ripen mangoes. The apex food regulator wrote to all commissioners of food safety in states and union territories on May 16 to intensify inspection, maintain strict vigilance and undertake an enforcement drive to curb the illegal use of calcium carbide or other non-permitted ripening agents. The FSSAI letter reveals that prohibited calcium carbide, commonly referred to as "masala", is still being used by some Food Business Operators (FBOs) for the artificial ripening of fruits such as mangoes, bananas, and papayas due to its low cost and maintenance, which is a cause for grave concern. The use of calcium carbide for ripening poses serious health hazards to consumers, as it can cause mouth ulcers, gastric irritation and even cancer due to its carcinogenic properties, it warned. Enforcement of the safety regulations on artificial ripening at the FBO level before consignments reach the consumers through fruit vendors is crucial to increase the confidence level among consumers about the food safety of purchased mangoes and other fruits. For consumers, knowing if mango sold by the fruit vendor in the market on the street has been ripened using prohibited calcium carbide or with the FSSAI-approved artificial ripening agent called ethylene is not possible. Lack of transparency about regular inspection and surveillance mechanisms keeps the confidence level of health-conscious consumers at the minimum. Average consumers who are not aware of unsafe artificial ripening practices among FBOs and fruit traders make their purchasing choice based on their perception that freshness and vibrant yellow or orange colour indicate if a mango is ripe and sweet. While food safety standards have received due attention at the FSSAI and government level, the low level of awareness among consumers speaks volumes about this gap not getting adequate policy attention. The FSSAI permits use of ethylene gas for ripening fruits, but strict adherence to the Standard Operating Procedure issued by the food regulator is vital to maintaining the safety standards. It allows the use of commercially available ethylene gas cylinders, compressed ethylene gas (aerosol can), ethylene generators for use in fruit ripening chambers and for fruit carton/box FSSAI permits the use of sachets of ethephon in powdered form where ripening chambers are not available for in-transit ripening. The FSSAI guidance clarifies that an ethylene-releasing agent must not come into direct contact with fruits, either in powder or liquid form. Ironically, the FSSAI letter to the states brought to light that certain FBOs were engaging in the illegal and harmful practice of dipping fruits in ethephon solution for artificial ripening of bananas and other fruits. The FSSAI has also observed the prevalence of other malpractices, such as colouring or coating of fruits with synthetic colours or non-permitted wax, which is a wake-up call for food inspectors. The FSSAI, in its guidance note on artificial ripening of fruits, advised consumers to purchase fruits and vegetables from known sellers/reputed stores/dealers who claim that fruits are not ripened by using harmful/banned chemicals. As most consumers purchase fruits from street vendors and local markets, following this advice, though desirable, is not possible. The office of Food Safety Commissioner in the state putting in place the mechanism that ensures all fruit consignments are subjected to rigorous food safety inspection on arrival at the market and before being sold to retailers and street vendors can be an effective measure to curb the sale of artificially ripened fruit using calcium carbide among the consumers. Alternatively, the state can insist on FBOs procuring mango and other fruits from other states producing FSSAI-validated food safety certificates issued after inspection of consignments of artificially ripened fruits at the source by the origin producer state. Nevertheless, consumers following two food safety tips included in the guidance note can add an additional layer of safety. These are washing fruits thoroughly with running potable water before eating and avoiding eating fruits with black blotches on the skin, as these fruits are likely to be ripened using acetylene gas produced from calcium carbide. Giving wide publicity to this advisory for consumers is of paramount importance to raise the awareness level on food safety during the mango season. While consumers can be made aware of the health risk from prohibited ripening agents and avoid eating such fruits, the onus of ensuring safe and permitted artificial ripening practices lies with the FSSAI, FBOs and the food safety inspectors.