The Jammu and Kashmir government has taken a much needed and long overdue measure by prohibiting the use of the synthetic food colours in prepared (ready-to- eat) food items available in the markets.
Reportedly, the Drug Administration and the Drugs and Food Control Organization have finally drawn this necessary line asking the stakeholders to behave as their complacency over the issue was killing the people through the toxic additives in food items available in the markets. Surely, if the order is implemented in letter and spirit, the platters available at the eateries and hotels will not only lose colour and sheen but also the unwanted toxins, which were the cause behind number of diseases becoming common these days.
It is pertinent to mention that the decision to ban the use of synthetic colours in food items came after the alarming findings by the National Food Laboratory, Ghaziabad, which revealed that people’s favourite delicacies available in the markets of Jammu including kebabs, biryani, pickles, chicken tikka, etc come with dangerous levels of artificial colouring agents including Carmoisine, Tartrazine, and Erythrosine. It is the right time for the people especially street food lovers to keep themselves abreast with the dangers involved in using toxic colouring agents in food and they should insist their favourite food joints to stop the use of the dyes in their servings as these are not just dyes but health hazards, posing hidden dangers to consumers’ health in every mouthful.
One can say that the concerned authorities who have removed toxins from the plates of consumers not only deserve attention but also praise as this step will go a long way in making the people healthy with improved immunities. The government has also made it clear that in terms of Section 59 of the Food Safety and Standards Act, 2006, such violations are punishable and may attract Imprisonment for a term which may extend to three months, and also with fine which may extend up to Rs 3 lakh. All said and done, awareness over the matter will play a crucial role in sensitizing the stakeholders to ensure that only safe and wholesome food reaches the consumers.
