Consumer at Risk: Harmful colouring agents being used in fast, junk foods

Srinagar, Feb 28: Harmful colouring agents are being openly used in the foods sold at stalls and restaurants across the city at the cost of consumers’ health.
In 2014, the Jammu and Kashmir High Court banned the use of artificial colours Carmoisine, Tartazine and sunset yellow, after a report submitted by SK Institute of Medical Sciences (SKIMS), Soura.
The report had shown the presence of harmful colouring agents in samples collected from three food processing companies, and termed it “shocking and hazardous” for health.
Subsequently, the Srinagar Municipal Corporation (SMC) also warned the sellers of strict punishment under the FSS Act of 2006 if they used the banned colours in their products.
However, three years later, the unhealthy practice is going on unabated in the markets here.
Harmful colouring agents are being used mostly in traditional snack Nadre Mounji, chicken biryani, and pickles.
An official in the Food Safety Department told The Kashmir Monitor that, nowadays, these chemicals have also found their way into Wazwaan, and grilled chicken or meat.
“Its use is alarming, mostly in tandoori chicken. In other local foods, the colouring agents are present in damaging proportions,” the official said.
Dr Salim Khan, Head Community Medicine Department at the Government Medical College Srinagar, said the artificial dyes could have “an adverse impact” on health.
“They give the product a deep colour, make it visually appealing, and last longer. But it has potential downsides for the consumer: they may affect the functioning of urinary bladder and kidneys, cause liver and digestive tract infections,” he said.
Wasim Mir, a student at Kashmir University, said he suffered fever and severe digestive tract infection after having chicken biryani at a food joint.
“I immediately felt an irritation in my throat and burning sensation. Soon, I felt feverish and dizzy,” he said.
According to the figures available with Directorate of Health Services Kashmir, 118 food poisoning cases were reported in the state in 2017.
Food Safety Department it has carried out a series of raids in the city.
Hilal Ahmad Mir, Assistant Commissioner, Food Safety Department claimed to have booked 24 food outlets in 2017. Cases have been registered in this regard, he said.
“Good Manufacturing Practices (GMP) permit the usage of the synthetic colours in specified foods at a decimal quantity up to 100 parts per million (ppm),” Mir said.
He said that the synthetic colours can be used in certain food items like candies and carbonated drinks.
“They have to be added in a decimal quantity and under the guidance of food technologist,” Mir said.
The Assistant Food Commissioner, however, admitted that several hotels, eateries and roadside vendors randomly add the colouring agents to foods without “knowing its consequences”.
“Having no awareness about the ill-effects of synthetic colours, some restaurants and small vendors are using colouring agents in their food,” Mir said.