Health hazards? Discovered textile dyes in food

New analysis method reveals fraud
Scientists at the University of Hohenheim have detected the illegal textile dye "Reactive Red 195" in additives for food use. "The approach suggests that an expert was at work here who knows the food law and knows how to circumvent the laws by deceptive product declaration," explains Professor. Reinhold Carle from the University of Hohenheim.

In the food industry, it is common practice that, for example, sausage with natural dyes gets an appetizing appearance. If these substances are contained in "coloring foods", they need not be marked as additives with E numbers on the label. However, natural dyes are usually only slightly stable to heat and light and must be used in larger quantities.

Danger to health? Discovered textile dye in food. Image: sasel77 - fotolia

Presumably in 2015, a new product came on the market, which intensely and permanently colored red. It should only consist of natural beetroot and hibiscus extracts, which some food manufacturers doubted. They submitted three samples from Germany, France and Turkey to the University of Hohenheim and had the product tested.

The scientists used a newly developed analytical method combining liquid chromatography and mass spectrometry. In this way, it was possible to identify the individual components of the colorant. There were only traces of beetroot pigments (betalaine) and no hibiscus pigments (anthocyanins). Instead, all three samples contained the "Reactive Red 195" dye, which is used to dye textiles. The colorant is barely detectable in the food after processing, making monitoring difficult.

The effect of "Reactive Red 195" in the body is not yet known. The substance belongs to the Azofarbstoffen. Some of them are suspected of causing hyperactivity and attention deficit in children. Foods containing such colorants must bear the warning in the EU "can affect activity and attention in children". However, the textile dye "Reactive Red 195" was never allowed in foods, Carle points out. The results appear in the December issue of the journal "Food Control". (Heike Kreutz, aid)