Exposure assessment to Sudan dyes through consumption of artificially coloured chilli powders in India

International Journal of Food Science and Technology

Volumn 42, Issue 11, 2007, Pages 1363-1366

  Mishra, Krishn K ^a   Dixit, Sumita ^a   Purshottam, Shakendra K ^a   Pandey, Ram C ^a   Das, Mukul ^a   Khanna, Subhash K ^a  

^a CSIR INDIAN INSTITUTE OF TOXICOLOGY RESEARCH   (India)

Author keywords

Artificial colouration; Chilli powder; Exposure assessment; Sudan dyes

Indexed keywords

EID: 35448936054     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01356.x     Document Type: Article

References (18)

1. Alerts (2004). Rapid alert system for food and feed. European Commission, Version 2 of 06-04-2005, 8 pp. Available at: http://europa.eu.int/comm/food/ food/rapidalert/index_en.htm [accessed on 6 July 2005].
2. Arora, S. Bharti, S. 2005). Effect of mechanical drying on quality of chilli varieties. Journal of Food Science and Technology - Mysore, 42, 179 182.
3. ASTA (2005). Sudan red and related dyes - white paper. Available at: http://www.astaspice.org/pubs/sudanwhitepaper.pdf [accessed on 9 August 2005].
4. Dixit, S., Pandey, R.C., Das, M. Khanna, S.K. 1995). Food quality surveillance on colours in eatables sold in rural markets of Uttar Pradesh. Journal of Food Science and Technology - Mysore, 32, 373 376.
5. European Union (2003). Emergency Measures Regarding Hot Chilli and Hot Chilli Products. Commission Decision 2003/460/EC.
6. European Union (2004). Emergency Measures Regarding Chilli and Chilli Products. Commission Decision 2004/92/EC.
7. FSA (2004). Guidance notes on Sudan dyes in chillies imported from India. Available at: http://www.food.gov.uk/foodindustry/guidancenotes/foodguid/ sudanguidance.
8. IARC (1975). IARC Monographs on the Evaluation of Carcinogenic Risk of Chemicals to Man. Sudan dyes, Vol. 8. Pp. 217 243.
9. IARC 1987). Summaries & Evaluation. Para amino azobenzene (Group 2.B), Suppl. 7. Pp. 71 72. Lyon : IARC International Agency for Research on Cancer.
10. Khanna, S.K. Das, M. 1991). Toxicity, carcinogenic potential and clinico-epidemiological studies on dyes and dye intermediates. Journal of Scientific & Industrial Research. C. Biological Sciences, 50, 965 974.
11. Khanna, S.K., Singh, G.B. Singh, S.B. 1973). Non-permitted colours in food and their toxicity. Journal of Food Science and Technology - Mysore, 10, 33 36.
12. Khanna, S.K., Singh, G.B. Singh, S.B. 1975). Adulterants in our daily eatables and their toxicity. Indian Journal of Public Health, 19, 53 58.
13. Khanna, S.K., Upreti, K.K. Singh, G.B. (1987). A comparative study on the pattern and magnitude of adulteration of foodstuffs during two decennial survey terms. Indian Journal of Nutrition and Dietetics, 24, 310 318.
14. Kochi, G.K. (2005). Chilli exports touch all-time high. Available at: http://www.thehindubusinessline.com/2005/04/04/stories/2005040400820700.htm [accessed on 5 August 2005].
15. MCEI (2005). Red chilli profile: supply and demand characteristics. Multi Commodity Exchange of India, Ltd, Andheri east, Mumbai, India. Available at: http://www.mcxindia.com/RedChilli.aspx [accessed on 6 July 2005].
16. PFA Act (2005). The Prevention of Food Adulteration Act 1954 and Rules, A05-05 and A05.05.01, 26th edn. Lucknow, UP : Eastern Book Company.
17. SBI (2004). Spices board of India - alerts. Available at: http://www.indianspices.com/html/s2200ssp.htm [accessed on 6 July 2005].
18. Upreti, K.K. (1988). Studies on some edible oil contaminants with special reference to Argemone mexicana. PhD Thesis, Ram Manohar Lohia, Avadh University, Faizabad, UP.