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Sudan Dyes and Other Prohibited Dyes in Spices and Foods
1) Introduction: The group of color additives known as Sudan dyes consists of a number of red colors, e.g., Sudan I through IV, Sudan Orange G, Sudan Red B, Sudan Red G, and Sudan Red 7B. This group together with other dyes like 4-(dimethyl¬amino)azobenzene (Butter Yellow) and Para Red are basically synthetically produced red azo-dyes. Their degradation products are considered to be carcinogens and teratogens. Due to this fact, the EU and the US do not permit the use of these colors as food-additives. However, in some countries, these dyes are still occasionally used in order to intensify the color of bell pepper and chili powders.
2) Background: During 2003, the EU-Rapid Alert System (RASFF) disseminated a series of notifications concerning the presence of Sudan dyes in chili products and other foods such as spices, mixtures of spices, tomato sauces, pastas and sausages. Immediate action was taken on affected products such as withdrawals / recalls and finally destruction according to Decision 2004/92/EC.
In October 2004, the governmental chemical institute “Bergisches Land†in Wuppertal, Germany reported the identification of two prohibited colors:
4-(dimethylamino)azobenzene (Butter Yellow) and Para Red in bell pepper powder and curry. In February 2005, Great Britain experienced a severe Rapid Alert action cycle. Due to the widespread use of one lot of chili powder contaminated with Sudan I, bulks of different products like Worcester sauce, pizzas, pot noodles and seafood sauces were subjected to complete recalls. This was the largest recall action in British history. Soon after, the RASFF issued several notifications concerning the presence of Para Red in paprika powder, chili powder and other spice mixes as well as of Orange II and Rhodamine B in chili powder. In order to stop the use of illegal colors in food, the European Commission raised the awareness of the food industry at EU level with respect to their responsibilities under the Food Law (Conclusions of the Standard Committee on the Food Chain and Animal Health Meeting of 10 May 2005).
3) Conclusion: As part of a regular quality assurance program, it is highly recommended to screen products such as spices, spice mixtures, tomato based sauces and gravies, etc, for Sudan I-IV, in addition to 4-(dimethylamino)azobenzene, Para Red, Rhodamine B and Orange II. Special attention should be given if raw material / basic ingredients originate from “third countriesâ€. Eurofins / Wiertz-Eggert-Jörissen offers the analysis for all of the previously mentioned dyes in various products and matrices. A minimum of 50 grams ( 2 oz.) is required for the analysis.
Analyte
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Method
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LOD* (µg/kg)
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Sudan
Dyes:
Sudan I (C.I. 12055)
Sudan II (C.I. 12140)
Sudan III (C.I. 26100)
Sudan IV (C.I. 26105)
Sudan Orange G (C.I. 11920)
Sudan
Red B (C.I. 26110)
Sudan
Red G (C.I. 12150)
Sudan
Red 7B (C.I. 26050)
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LC-MS/MS
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10
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Sudan
Dyes:
Sudan I (C.I. 12055)
Sudan II (C.I. 12140)
Sudan III (C.I. 26100)
Sudan IV (C.I. 26105)
Sudan Orange G (C.I. 11920)
Sudan
Red B (C.I. 26110)
Sudan
Red G (C.I. 12150)
Sudan
Red 7B (C.I. 26050)
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LC-MS/MS
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10
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|
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LC-MS/MS
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10
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Para Red (C.I. 12070)
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LC-MS/MS
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20
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Orange II (C.I. 15510)
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LC-MS/MS
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20
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LC-MS/MS
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10
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Package I:
Para
Red
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LC-MS/MS
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See above
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Package II:
Orange II
Rhodamine B
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LC-MS/MS
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See above
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Package III:
Para
Red
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LC-MS/MS
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See above
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*: The stated LOD may vary depending on sample type
**: An additional handling charge of $50 per shipment may be added
4) Your Advantage: • all methods are accredited by ISO 17025 • wide range of expertise regarding the analysis of foods and feed • Eurofins / WEJ’s worldwide reputation for excellence within industry and trade
CONTACT:
United States:
Eurofins Scientific, Inc.
Lars Reimann
345 Adams Ave,
Memphis, TN 38103
LarsReimann@EurofinsUS.com
Phone: +1 901.507.3959
Germany:
Eurofins / WEJ
Dr. Katrin Hoenicke
Stenzelring 14b
D-21107 Hamburg, Germany
Katrin.Hoenicke@wej.de
Tel.: +49–40–752 709 479
Fax.: +49–40–752 709 35
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