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Sudan Dyes in Food
Sudan I, II, III and IV are industrial dyes normally used for colouring plastics and other synthetic materials. Next to Sudan I-IV, Para Red, Butter Yellow, Sudan Red B and Sudan Orange G belongs to the group of azo dyes. Sudan dyes are fraudulently used to enhance the colour of the food.
Sudan dyes have a potential risk of genotoxicity and they are classified in Group 3 of IARC (International Agency for Research on Cancer) as to their carcinogenic risk to humans. Consequently, the fraud identified by adulteration of chilli and chilli products by Sudan dyes constitutes a risk for public health.
The current EU legal framework on colours in food establishes a EU positive list of colours authorised for use in food. As Sudan dyes are not included in this list, the presence of these dyes in food contravenes EU legislation.
Repeated notifications about the detection of the non-authorised dyes Sudan I-IV in foods were disseminated via the EU rapid alert system in recent months. These dyes were mainly found in chilli powder and also in ready-to-eat products.
On 20 June 2003, the Commission adopted Decision 2003/460/EC on emergency measures regarding the presence of Sudan I in chilli and chilli products. On 21 January 2004 the next emergency measures (Decision 2004/92/EC) were adopted by the Commission on Sudan I - IV.
This Decision aimed at avoiding up stream the contamination of food products by testing the ingoing raw materials. It also requested Member States to carry out testing of products on the market in order to assess the extent of the problem and give orientations for a review of the Decision.
GALAB Laboratories offer an analytical service for your Quality Management to ensure the quality of your products. GALAB developed a methodology to detect sudan dyes and above mentioned dyes in food and related materials.
We are able to detect levels down to 10 µg/kg.
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