In response to multiple complaints regarding the use of artificial colors in kebabs, the Karnataka government has taken decisive action by banning the usage of such coloring agents in vegetarian, chicken, and fish kebabs across the state.
The move came after the Food Safety and Standards Department of Karnataka received numerous reports highlighting the presence of artificial colors in kebabs served at eateries throughout the region. Upon conducting laboratory tests on 39 kebab samples, authorities discovered that eight of them were deemed unsafe due to the incorporation of artificial coloring agents.
The most commonly found artificial color was “Sunset Yellow,” identified in seven samples, while another sample contained a combination of “Sunset Yellow” and “Carmoisine.” Such additives pose health risks and are prohibited under Rule 16 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.
Dinesh Gundu Rao, the Health Minister of Karnataka, emphasized that the ban was implemented to safeguard the well-being of citizens. He highlighted the adverse health effects associated with artificial colors, underscoring the government’s commitment to public health and safety.
Food vendors found violating this rule face severe consequences, including imprisonment for up to seven years and fines reaching ₹10 lakhs. This stringent enforcement aims to deter the use of harmful additives and ensure compliance with food safety standards.
This ban on artificial colors in kebabs follows a similar prohibition earlier this year on the food coloring agent Rhodamine-B, commonly used in dishes like ‘Gobi Manchurian’ and ‘cotton candy.’ The state government’s decision was driven by concerns over the negative impact of such additives, especially on the health of children.
The Karnataka government’s proactive measures underscore its dedication to upholding food safety standards and protecting the health and well-being of its residents. These actions align with broader efforts to promote healthier food practices and eliminate harmful additives from the food supply chain.
Sources By Agencies
