In a significant move to protect public health and enhance food safety, the Karnataka government has implemented a ban on the use of artificial food colors in various food items, including kebabs, fish, and vegetarian dishes across the state. This decision comes as a response to mounting concerns about the potential health hazards associated with synthetic food additives. The Karnataka Health Department issued a notification on Monday, formally prohibiting the use of artificial colors in food items. The ban was prompted by numerous media reports and complaints from the public regarding the quality of kebabs sold in the state. Concerns were raised about the use of artificial coloring agents, which were believed to have negative impacts on public health. To investigate these claims, health authorities collected 39 samples of kebabs and sent them for analysis in state laboratories. The results revealed that eight samples were contaminated with artificial colors, rendering them unsafe for consumption. Specifically, sunset yellow was detected in seven samples, while a combination of sunset yellow and carmoisine was found in one sample. Sunset yellow, an orange-yellow dye, is commonly used in candy, sauces, baked goods, and canned fruit. Carmoisine, a red food dye, gives a red to maroon shade to food items. Following these findings, the Karnataka Health Department issued a formal order, citing the Food Safety and Standards Act, 2006, and the Food Safety and Standards (Food Products, Standards, and Food Additives) Regulations, 2011, which emphasize the serious health risks posed by such additives to consumers. In light of the potential health risks, the Karnataka government has taken a firm stance, prohibiting the use of artificial colors in vegetarian, chicken, and fish kebabs. The government has emphasized the importance of ensuring the safety of its citizens. The health department has issued a stern warning, stating that violations of this order will result in severe penalties, including imprisonment ranging from seven years to life and fines up to Rs 10 lakhs. The concern surrounding artificial food colors stems from their chemical nature. They are designed to enhance the visual appeal of food by imparting artificial colors. While the practice of adding color to food has been around for centuries, the first synthetic food colorings were developed in 1856 from coal tar. Today, these dyes are primarily derived from petroleum. Over the years, hundreds of artificial food dyes have been developed, but a significant number have been found to be toxic. Dr. Charu Dua, Chief Clinical Nutritionist at Amrita Hospital Faridabad, highlighted the potential risks associated with excessive use of food coloring. She stated that even within permitted limits, excessive use can be harmful. Dr. Dua emphasized the importance of education and awareness to prevent individuals from unknowingly overusing coloring agents. Scientific research has also provided evidence of the potential risks associated with certain artificial food colors. A study published in the Environmental Health Perspectives journal found that sunset yellow, along with three other commonly used dyes, is likely to cause allergic reactions, including skin swelling, breathing difficulties, particularly in asthmatics, and hives. Individuals exposed to these dyes are 52% more likely to experience allergic reactions. Further research has linked exposure to artificial food dyes to hyperactivity and neurobehavioral issues in children. A 2021 study conducted by researchers at the University of Berkeley and the University of Davis confirmed these findings. This ban on artificial colors in kebabs is not the first step taken by the Karnataka government to regulate food safety. In March, the state government banned the use of artificial colors in edible items such as Gobi Manchurian and cotton candy. This ban was implemented after the detection of carcinogenic additives, Rhodamine-B and Tartrazine, in the preparation of these food items. Rhodamine-B, a harmful chemical coloring agent commonly used in textile dyeing and the paper industry, is known to be used in creating dishes with vibrant colors, such as Gobi Manchurian and pink cotton candy. Tartrazine, a bright yellow dye, is frequently added to food products to give them a vibrant orange or deep yellow hue. The Food Safety and Standards Authority of India (FSSAI) has established guidelines for the use of synthetic food colorants. According to FSSAI regulations (2009), the final concentration of these colorants should not exceed 100 ppm in foods and beverages. The Karnataka government’s proactive measures to address the potential health risks associated with artificial food colors are a significant step towards ensuring the safety and well-being of its citizens. The ban on artificial colors in kebabs and other food items demonstrates a commitment to protecting public health and promoting responsible food practices.
Karnataka Bans Artificial Food Colors in Kebabs, Citing Health Risks
