Overview of Auramine O Contamination

The International Agency for Research on Cancer classifies auramine O as Group 1, carcinogenic to humans. It continues to contaminate food in India despite being banned under food-safety regulations. This industrial dye, known for its bright yellow hue, is frequently found in sweets and savory items.

Chemical Adulteration in Food

• Common synthetic dyes include: 
  1. Auramine O in sweets and savory items.
  2. Metanil yellow in turmeric.
  3. Rhodamine B in cotton candy and curry masala.
  4. Sudan dyes in spices.
  5. Argemone oil mixed with mustard oil.
  6. Calcium carbide for ripening fruits.
  7. Urea added to milk.
  8. Mineral oil mixed with edible oils.
  9. Chalk powder added to flour.

Health Risks

• Linked to liver and kidney damage, spleen enlargement, and mutagenic effects.
• Animal studies show organ lesions and metabolic disruptions at low doses.

Regulatory Challenges

• Despite bans, auramine enters food due to: 
  1. Easy availability and low cost.
  2. Informal sales in local markets.
  3. Lack of awareness among producers of regulatory restrictions.

Food Safety Enforcement

• The Food Safety and Standards Act, 2006, provides provisions against adulteration, but enforcement is uneven.
• Challenges include variations in laboratory capacity and surveillance systems.

Global Perspective

• Auramine historically used in foods globally before bans.
• Currently classified as an industrial dye in the U.S., EU, and East Asia.
• Reports of contamination continue in South Asia and Africa.

Impact on Consumer Trust

• Street foods and festival sweets in India increase exposure risks.
• Children are particularly vulnerable to long-term harm.

Efforts to Combat Contamination

• FSSAI intensifies sampling and enforcement, especially during festivals.
• States conduct targeted drives against illegal dyes.
• Awareness programs for manufacturers and vendors.
• Development of rapid testing kits for industrial dyes.

Recommendations

• Implement a multilayered approach: 
  1. Tighter regulation of chemical markets.
  2. Community education for small manufacturers.
  3. Deployment of testing tools.
  4. Stronger penalties for violators.
• Consumer education on risks of bright foods is crucial.