Context: In the U.S., the FDA has long prohibited Rhodamine B in food due to evidence of its carcinogenic properties. In India, Rhodamine B is banned in food items due to potential health risks under Food Safety and Standards Act, 2006. Despite the ban, In India, the rampant use of Rhodamine B in food items has raised significant health concerns.
Relevance of the Topic:Prelims: Key facts about Rhodamine B.
About Rhodamine B
- Rhodamine-B is a water soluble chemical compound or fluorescent xanthene dye which has various applications.
- The chemical is considered substandard and unsafe under the Food Safety and Standards Act 2006.
- Threats:
- In long-term use, Rhodamine-B can:
- Cause Cell death
- Cause allergies or irritation of the lip, tongue, eyes, upper respiratory allergies.
- Damage the cerebellum tissue and brainstem, kidney and liver
- Induce DNA damage, leading to mutations and increases the risk of stomach tumour and cancer.
- In long-term use, Rhodamine-B can:
Various applications include
- Used as a dye in textile, cosmetics, paper, paints, plastics, leathers etc., lends a vibrant pink hue.
- Food dye (used in cotton candy to produce its iconic pink colour). Also used in the preparation of sweets, preparation of sauces for Chinese food.
- Used as a tracer dye, E.g., to determine the rate and direction of water flow in rivers, lakes etc. Used to trace pollutants in water systems and indicate herbicide usage, or detect leaks in pipelines due to its high visibility and water solubility.
- Rhodamine dyes exhibit fluorescence, and thus can be used in fluorescence microscopy, fluorescence correlation spectroscopy and ELISA (To detect the presence of specific molecules like proteins or antibodies).
- Laser Dyes employed in scientific and medical lasers.
FSSAI Regulations
- Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 restrict the use of artificial colours in food unless permitted in the regulations.
- The regulations state that the colours used must be pure and free from harmful impurities. For example, FSSAI has approved certain food colours and flavours as safe for consumption. These include: Caramel, Riboflavin (Lactoflavin), Saffron, Annatto, Curcumin (Turmeric), Carotene and carotenoids, including Beta-carotene, red colour from Ponceau 4R, Carmoisine, and Erythrosine, yellow colour (Tartrazine and Sunset Yellow FCF), blue colour (Indigo Carmine and Brilliant Blue FCF) and green colour (Fast Green FCF).