India's Yellow Peril: Toxic Dye in Food

India is experiencing ongoing episodes of chemical adulteration in food, with the banned synthetic dye auramine O frequently detected. This industrial dye, known for its vivid yellow hue and low cost, is prohibited for food use due to significant health risks such as liver and kidney damage, and potential carcinogenicity. Despite regulatory bans, auramine O continues to enter the food chain, especially in sweets and savoury snacks, often supplied by small-scale producers who opt for cheaper, brighter colourants.

This recurring problem highlights systemic vulnerabilities in India's food safety framework. While the Food Safety and Standards Act, 2006, aims to prevent adulteration, enforcement is inconsistent due to varying laboratory capacities and surveillance systems across states. The issue is not unique to India, with global regulators strictly classifying auramine as an industrial dye, leading to recalls and import alerts when detected in consumables.

Addressing this challenge requires a multi-pronged strategy. This includes tighter regulation of industrial dye markets, sustained education for small food manufacturers, expanded use of rapid testing tools, and robust enforcement with stronger penalties for violators. Heightened consumer awareness about the risks of unnaturally bright foods is also crucial to curb the demand and consumption of adulterated products.