Synthetic colours, reused oil in food raise health concerns

The excessive use of synthetic colours in sweets, bakery products and cooked food, along with the repeated reuse of cooking oil in eateries, has become a growing health concern in the district, officials of the Food Adulteration Prevention Department said.

With over 1,800 sweet stalls and 1,650 hotels operating in the district, officials said artificial colours were increasingly being added to food items to enhance appearance, often in violation of safety norms.

As per regulations, chemically prepared colours should not be used in food items. Colours are permitted only in cakes, and that too of natural origin. However, the guidelines are being ignored in several establishments, officials said, adding that cases of gastric-related complaints were being reported.

Officials said excess colouring was being used in cakes to make them attractive. Similar violations were found in dishes such as chicken tandoori, where thick colour coatings were being applied. Artificial yellow and green colours were also reportedly being added to biryani.

The department also flagged the repeated reuse of cooking oil. Experts warn that using oil multiple times, especially mixing old oil with fresh oil, could increase health risks. The use of colouring agents in jaggery preparation has also been reported, allegedly to obtain better market prices.

Food Adulteration Prevention Department officer B. Ravikumar said 40 cases were registered in the district last year. He said raids were being conducted, samples collected and sent for testing, and consumers urged to avoid coloured food items.