The Karnataka health department has taken an important step to protect public health by putting the ban on the use of artificial colors in kebabs including vegetarian, fish, chicken and any other food items. This decision comes after numerous complaints from the public regarding the poor quality of kebabs sold across the state, which were found to contain harmful synthetic dyes.
According to the Rule 59 of the Food Safety and Quality Act-2006, the use of artificial colors in food products is strictly prohibited and punishable with severe penalties, including imprisonment ranging from 7 years to a life term, along with fines up to ₹10 lakhs.
The concerns were substantiated by a thorough examination conducted by Karnataka laboratories, which analyzed 39 samples of kebabs from various sources across the state. The results confirmed the presence of artificial colors such as sunset yellow and carmoisine which poses significant health risks and are unsafe for consumption.
Earlier in March, Karnataka’s Health Minister, Dinesh Gundurao, had already taken action against the use of Rhodamine-B, another harmful food coloring agent commonly found in dishes like ‘Gobi Manchurian’ and cotton candy. Gundurao highlighted the health hazards associated with such chemicals, stating, “Rhodamine-B is a hazardous coloring agent that has been detected in many food samples, posing serious health risks.”
Expressing his concerns about unsafe food practices, Gundurao reiterated the government’s commitment to enforcing stringent measures against restaurants and food vendors found using these harmful chemicals. He specifically mentioned the detection of other artificial colors like Tartrazine, Carmoisine, and Sunset Yellow in the tested samples, underscoring the need for immediate action to protect public health.
The Karnataka government’s proactive stance on eliminating artificial colors from kebabs reflects its dedication to ensuring food safety and preventing potential health risks associated with unsafe food additives. This move aims to promote healthier food practices and safeguard the well-being of consumers across the state.
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