2019-2020 Non-Permitted Colours in Spices Data
Food adulteration is an increasing problem within the food industry. Food adulteration or misrepresentation is the intentional and deliberate substitution, dilution, counterfeiting or misrepresentation of food, ingredients or packaging, or labels containing false or misleading statements about the product itself for economic gain. This means that the consumer could be paying more for a product that isn't what it claims to be. This could pose a health risk to consumers if unidentified allergens or hazardous materials are added to food products.
Colours are added to foods to compensate for natural colour loss due to processing, to achieve a uniform product colour and to make food appear more appealing. This targeted survey is focused on non-permitted colours, Sudan I to IV, in red spices because they are potentially toxic and carcinogenic. Sudan I to IV are red dyes used for industrial products such as textiles, polish and paints and are banned for use in food.
A total of 63 red coloured spice samples such as paprika, sumac, chili powder and cayenne pepper were collected from retail and tested for non-permitted colours. None of the samples in this survey were found to contain detectable amounts of non-permitted colours.
- Publisher - Current Organization Name: Canadian Food Inspection Agency
- Publisher - Organization Section Name: Science
- Licence: Open Government Licence - Canada
Data and Resources
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2019-2020 Non-Permitted Colours in Spices DataCSVEnglish French dataset CSV