American Journal of Food Technology 3 (3): 183-191, 2008, ISSN 1557-4571 © 2008 Academie Journal Ine. Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, Inc ‘Sumita Disit, Krishn Kant Mishra, Subliash K, Khanna and Mukul Das Food Toxicology Laboratory, Industrial Toxicology Research Centre, P.O. Box 80, MG Marg, Lucknow-226001, UP. India Abstract: Quality compliance of benzoete and food ealors in the two common fist food avcessories, namely tomato and chil sauces, served at Street Food Joins (SFZs) has been evaluated and compared with the counterpart branded products. Both sauces served at SFIs employe excessive amounts of benzoic acid in comparison with brand products (p< 05). In spite of ban, presence of artificial colors sue as Amaranth, Carmeisine, Eeytheosing, Ponceau 4R, Sunset Yellow and Tartrazine were noted in a Vast majority of SPU sauee samples. All brundd sauees, however, adhered to the prescribed limit of benzoate and contained no artifical color. Intake estimates for benzoate end one ofthe colors, Sunset Yellow, inhigh consumers among children arc likely to saturate 33 and 20% of the ADI at 95th percentile levels, respectively, which appears to be om higher side considering intake from a single commodity Strt Food Joints (SFIs) cater to the demand of Boating domes foreign tourist populations and serve as a source of employment generation. This sector needs some assistance to enable them to survive inthe competitive markets but not at the cost of quality. Effective risk communication and food safety awareness measures designed for street vending outlets are required so that such lapses of street vending cutlets could be minimized Key word INTRODUCTION With the changing lifestyles, fist foods have becom inereasingly popular among al setions of the society, Street Food Joints (SF) eater tothe demand of inexpensive foods for many poor urban ‘house holds and floating populations and serve asa source of livelihood self employment generation (Coda, 2000). WHO has advocated that governments should formulate supportive policies for ‘provements in the smal-saleenterpriss end street food vendors (WHO, 2006q). 18 Tat that this sector needs some measures of protection to enable tham to survive inthe competitive markets but none-the-less atthe cost of quality of Foc! products, This is the crust of rently launched progam ‘on Healthy Food Markets initiative (WHO, 2006b). The Ministry of Health and Family Welfate in India has commissioned a survey on stret foods andthe findings indicate that this secter is striving to attract more consumers, it appears to pay les attention in meting quality and safety nocms (Gupta, 2006) Both tomato and chilli sauces are the most common fast fee accessories. The existing food legislation covered under the Prevention of Food Adulteration (PFA) Act of India and rules therein permit benzoic acid as one of the class UI preservatives, with « maximum allowable limit ‘of 750 mg kp in caso of tomato and other sauces (PFA, 2005). Iti feared that some infoeral domestic wits and Street Food Joins adapt to measures of approximation and may ignoranly add arrespen ‘thor: Dr Nil Da, Food Tockology Labo, nal Teicology Reseach Cee, P.O Bor 8, MG Brg Lickow 22601, UP. Inia Fa 191-522:2620227 183,Am. J Food Technol. 3 (3): 183-191, 2008 ‘excess quantities of preservatives fo extend shelf life ofthe product. Also, some informal wits tend ‘osubstitule tomatoes by cheaper vegetable raw material, dhcugh the rules specifically probit the wse of other vegetables in tomato sauce/ketchup (PFA, 2005). For such products, the processors thet resort to use of synthetic colors to disguise cheap Vegetable sauce and offer it as tomato sauce. [his precisely for such reasons thatthe existing rules do net permit use of any extranzous synthetic calor in tomato saveciketchup (PFA, 2005). Among the food processing units, the organized sector prochicing branded prochits, invariably adhere tothe peesribed permissible limits of food adeitives ‘while, the same may not be always true with the informal domestic seale units or SFI. twas here a matter of curiosity to monitor the use pattem of benzoate and synthetic colors in tomato and chit sauces vended at SFIS and compare these with the branded products and undertake the health risk assessment in the consumers, MATERIALS AND METHODS: Chemicals Renzoic acid was procured fiom BDH, India. The synthetic colors Amaranth, Carmoisine, Erytluosine, Ponceau 4R, Sunset Yellow FCF and Taruazine were purchased from Hickson and Dadajee, Ltd, Mumbai, India, HPLC grade acetonitrile and metinol were obtained ftom Merck: Limited, Mumbai, India Analytical grade Potassium ditydregen ortho phosphate and ExelaR grade acetic acid and liquor ammonia (specific gravity 091) were the produets of Qualigen India, Whatman "Number 1 chromatography grade paper was purchesed from Wrattaan Intemational Lid, Maidstone, England All other chemicals used were of analytical grade, available commercially. ‘Sample Procurement ‘The samples of tomato and chilli sauce were collected fiom local markets azound the city of Luciaow, India during 2006, Among branded produes, $0 tomato sauce botles of Maggi, Kissan (Hindustan Leven) Heinz, Nestle, Everest and Tops and 43 tomato sce sachets of Cremica, Kissan and Tops and 25 chilli sae botles (Pouchong, Continental, Top-up, Samrat and Goyal) were procured ftom local rl markets, In the non-bxanded category, 100 tomato sanee and 25 chill ste samples vended at Stret Food Joints were collected, ‘Sample Processing ‘A 25 g portion of the sample was extracted thrice using 5 mL of methanol each time and centrifuged The methanolic extracts were pooled and volume was made upto 15 mi. for determination ‘of benzcie acid and synthetic colors, Determination of Benzole Ack High Presi Liquid Chromatography (HPLC) based AOAC (2000) method was adopted for te detection and quantitation of benzo aid i tomato and cil sauce samples. Waters LC mode (Woters Associates, Vienna, Aus) equipped with a dal pump (model #510), Rheodyns injctor ‘ith 20. loop and tunable absorbance detector (model #486) Were used, employing the reversed phase Cy t-Bondapak column (39300 mm, Wates) with a pre-clumn of the same type. One milter ofthe methanolic extract was filtered though 0.45 jm Millipore iter ae 20 pL was injetd. A standard sluion of benzoic esd (10g mL) an msthanol wes wsed for comparison. The elution was cated out at ambient temperatue 25°C) with sort solution of 001 M phosphate Tlf, pH 23 aceon (64, aa lo al oF 1.0 ml min. The measurement was carted out at 230 nm and retention time and peak areas were recorded. The chromatograms were recorded and processed by Waters Milenium® software, The Limit of Detection (LOD) of benzoic acid is 184Am. J Food Technol. 3 (3): 183-191, 2008 Sg kg”. As pat of validation, spectral analysis of eluted fractions coming owof HPLC column wes performed and matched with that of standard benzoic acid. The recovery of benzo acid from spiked sauce samples was found to be > 85% ‘Separation, Identification and Quantitation of Colors For detecting the presence of colors in sauce samples, 5 mL. of methanolic extract was ‘concentrated t 1 ml. The cars were seletively picked up on wool, eluted and resolved on paper chromatograms using the method followed by Tripathi et af. (2007). The quantification of various colors was undertaken by measuring absorbance a respective ng along With standards, employing double beam epeetrophotemeter (Perkin Elmer Lambda Bio 20), The spectral characteristics of detected colors were compared and matted with standard reference colors aa Validation measure. The values of dtoxted colors have been corrected for thie respective mean recoveries Rom individual color spiked sauce samples. Survey on Consumption of Tomato Sauce ‘The consumption pattern of tomato sauce in Lucknow area was assessed by a ited household istry survey through a Food Frequency Recall method (Burdock, 1997), The 24 dietary reall questionnaire was designed to provide information about the name, age and sex followed by the questions on the consumption of tomato sauce including ammount and frequency of consumption. A ‘otal of 00 families having 238 subjocts (age 5-70 yeas) with 189 cults (84 mals and 9S females) and 59 children were surveyed. Average body Weight of children (30 kp) and adults (60 kp) hs been drawn fiom National Center for Health Statistics, USA (WHO, 1983). The consurpion data was recoxded ‘on Food frequency Questionnaire while interviewing with the subjects and then data was transferred to Microsoft Excel Sheet. The mean value represented the average consumers and that of 93th percentile, as high consumers of tomato sance and was usd to calculate benzoate intake, ‘Statistical Analysts Student's t-test wes employed to calculate the significance ofthe differences between branded and street food joins samples (Fisher, 1950). A p=0.05 was considered to be significant RESULTS. Analysisand Validation of Benzoie Acid and Colors Figure 1A shows the HPLC profile of nani acid The retention time of standard and extracted ‘benzoic avid fm tomato sauce samples matched at 7.58 min. The results were validated by taking the spectra of the HPLC eluted peak of standard and extracted benzoic acid showing @ age at 222 am (Fig. 1B). The resolution of colors employed in sauce samples was catied out by paper ‘chromatography and the spoctra of eluted colors was recorded and matched with standard reference colors (Fig. 2). Some samples confirmed the presence of colors such as Amaranth, Casmeisine, Erytlvosine, Ponceau 4 R, Sunset yellow PCP and Tastewzine ‘Survedltance on Benzole Acid In the 93 branded bottled and sachet tomato sauce samples, the maximum level of benzoate detected was 745 mg ke', which is within the Indian permissible limit of 750 mg kg’. All six samples of one branded product contained no preservative while the minimum conte in eters was 151 mg Ig, The mean andthe 95th pereentile values of benzoate for branded tomato sauce samples were 392420 48 and 725 mg ke, respectively 8s,Am. J Food Technol. 3 (3): 183-191, 2008 mod 4 050 oa 2 030 020 * 0 5 OSS ES 160 200 360 abo so 630 760 a0 900 1000 1160 1200 [ Mer » a1 09. "000 a0 a0 We 7m 3) a0 HO AO ‘Wavelength om) eeeee au Fig, I: HPLC resolution profile (A) and spectral charactristes (B) of standard benzoic acid (a) and ‘tomato sauce sample having benzcic acid ) ces] | Ame 8) | Cat oor Se oo ston i as 3 fod ; a : ‘a0 bial OT Re ATT TT aes) ‘eat | a i Eytrosine Poncenu AR os ae ir = fox * fo 4 ‘na 3bo abo, soo eto 7H who 200 300 100 sto obo 700 600 ‘ny Worle (a) 157 sumeryatowrcr OS Taresine gou- ‘en fo] | 6m oot Eom 4 iw . ‘bo abo 40 Slo ofa 7 wn to abo abo sbo elo To alo ‘wavelength em), ‘Wavelength (a) Fig. 2: Spectral characteistis of individual standard food colors (8) and extracted colors frcm tomato sauce samples (b. The horizontal and vertical axis represents wavelength (mi and absorbance (2), respectively 186Am. J Food Technol. 3 (3): 183-191, 2008 Incase of tomato sauce samples fiom SFls, $9%% exceeded the prescribed limit of benzoate. The _minirorn ancl maximum benzoate loves dotcted were 383 and 2119 mg ke, respectively. The mean and 95h percentile values for SFI vended tato sau were 9031426 mg kg! and 1636 mg ke, respectively (Table 1). In ease of chil sauce, none of the branded botld samples exeseded prescribed limit of benzoate (with a mean content of $5628.64 mg kg!) while all the samples of chilli sauce -veeid at SFJs contained higher than permissible levels of preservative. The respective minimum and ‘maximum contents of benzoate used wete found to be 772 and 2104 mg kg The mean and 95th percentile values worked cut to 1052=38.36 mg kg™ and 1687 mg kg”, respectively (Table 1). The values of benzoate in tomato sauce samples vended at SFls showed significant change (p-0.05) when ‘computed to branded samples, Surveillance on Synthetic Colors None ofthe branded tomato sauce samples showed the presence of synibetic colors, th use of ‘Which is legally prohibited in tomato sauce. However, a vast majority (80%) of SFls vended tomato sauce samples were found to contain artificial colors (Table 2), Among colors bend of Sunset yellow CE with Amaranth (172-742 mg kg), with Carmoisine (148-597 mg ke™) and with Ponceau AR (1544825 mg kg) were most commonly encountered (79%), Individual color, Erythrosine (37-46 mg ke}, Sunset yellow FCF (09-1624 mg kg), Ponceau AR (104-124 mg kg) and Orange Il (81 me kg“) were also encountered in some samples (21%) (Table 2), Both Amaranth and (Orange II even olherise ae not ineluded in the list of permitted food colors in India, Incase of chilli sauce, none of the 25 branded botled products showed presence of artificially added colors but 80% of the SPs vended samples were found to contain synthetic color, Tartine ‘The maximmum quantity noted was 500 mg kg, with the mean and 95th percentile values of 166 and 391 mg kg, respectively (Table 2) ‘Table I Concrtrain poi of benzoate in amet al hil mice served at Set Foe Joie (SF) Comparison nihil prods ‘No of mee ‘Benz cd a) . ‘Taal Within init Abowe Bt Re Mews oshypacanile oat $589) S219 soseHeas* 1686 8 3 Ni 1s sone 125, s Nil 25009 mrao1 —wosaesaar 1681 3s 3s Ni 2974 sseg6h TT "The prise Tt of ezie ai wate and cil sace 750g he" ane PFA Act Ooi, *: 7-0, ‘hes compare to bras prot: ‘oble2: Presence of sti clr: in tomo nd chil cace seve at Stet Food Jon (Se): Compare with ware probe ‘No ae yates ag catego. ‘Tol Withau color Wiener 9 Range ‘Memes 9h Percentile ‘Tomat sauce sIyecdics 100 20 sso" sawso7 as Baawled proce 98 os Ni Nil Nil Chil sce Si yeedes 28 5 aa0F 21 Branded price 25, bs Nil Ni naval colo Bye GT we Ee) Sane yalow FCF OOIaX me EE) Poon aR (104124 mg her), Orage tL ng Kar) wee deetd a 21% samples while blends of Suet Yellow FCF with ‘Amearth(7272 mga), wth Carnot (18-597 me kg ad with Ponceas (14-825 mg") were dete in 7 tal analyzed samples, nly Tarcin was decd inbetween 93-500 ing ke evel 187Am. J Food Technol. 3 (3): 183-191, 2008 ‘Tomato Sauce Consumption Pattern in Local Household Consumers ‘A Limited survey on tomato sauce consumption among 238 subjacts ranged between 10 to 50 g per infake. Majority of consumers were in the category of 10-25 g (91%) wihile only about 9% ‘consuimers used higher quantities, The mean (designated us average consumers) ancl Sth percentile (@esignated as high consumes) tomato sauce consumption values come to 19 and 30 g, on pet intake basis, respectively Table 3) Intake of Benzoate Through Tomato Sauce A conservative intake estimate of benzoate andthe percentage saturation of the ADI in average and high consumers of sauce at mean and 95th percentile levels of berzcate are shown in Table 4. The intake of benzoate through branded toms sauce samples in children and adults for average and high consumers ranged between 0.13 to 042 mg ke~' bart. day" saturating the ADI values between 2.6 to 84% only at the mean levels of benzoate detected in surveyed samples, At the 95th percentile levels of benzoate detected in surveyed branded tomato sauce samples, the intake ranged bewween 0.25 to O81 mg ke bowl day, with eoncomitant ADI satustion levels of 5.0 and 16.2% (Table 4) ‘Sinoe much higher leval of baweie wed have been detectedin SPls vended tomato sauce samples, ‘the intake among average and hgh children and alt consumers at 2Sth percentile borzcate levels work to 0.52 to 164 mg kg~ bavt, day which tends to saturate 10 to 33% of ADI through this commodity, incase of children population, SFUs vended tomato sauce consumption even at mean eves of benzoate i average and high consumers saturated the ADI between 11.4 to 18.0% (Table 4). Intake of Colors Through Tomato Sauce ‘The intake of colors frcen tomut sauce served at SFisis given in Table 5. Among detected colors, Amaranth, Carmoisin, Erytvosine and Ponceau 4R have been found to saturate only 1.2-3.5% of thir respective ADI liits even in high consumers of tomato sauce in children population, However, ‘Sunset Yellow at 95th percentile detected levels appears to sahurate 20% ofits ADI ftom this seuree (Table 5) ‘Table 3: Limited howschold rv comet sce conseraton patie in Lucknow ara Dai consumption No ofrepondet| eresage ot oa 0 oo 20 i $6 BS » 2 Re 2s @ Bo so 0 1 0 4 3 | Teme ad St paces como ves far 23 spans wa ato 1 and 30g epee “Toble :Itake of bene aed in avernge and high conser of emi sce and stetion of AD Intake tbauote acide bat day" Chien ‘Tomato nace eSeeeeeeeeeree a ~ mimglen level Graded roduc SET roher Beaniedgroass Sei poer ‘Average consmners Mem 0276.4) osrana oes, o269) 3st pecetle si (02) Loreas) 02569) osU04) ig consumers Mem ones om0aso, © os0.0 Ssthpercenile #183 1si28 080080) so U6 ADI af beri aid hasbeen taken as Stig hy hot dag GBCTA, 2001 andthe vals preset eo atration "The aeage bo wet cbr (SOF) and adult 0k bed en Nao Center or Hea Stats, USA (WHO, 1985), 188Am. J Food Technol. 3 (3): 183-191, 2008 ‘Table: Percent ssturtion of ADI Lins by invidl colar in high consumes of tomato sauce among chilben esata Levee datos aa Thaiketma da os Domislew par ALS pecenle "Santon tos Mean petcenile ADU Ti ies ofdteced coke of ADI ini ‘nar 20 aD 13 Camoishe 100 ow 2 Epfirosne 3 00 5 PawewiR 260 ase as Sinus Yellow 979 38 ana DISCUSSION (Of more than 5000 fit and vegotable processing units in India, only 13% are large-scale ‘orparized its and almost 75% are informal home or cottage scale (Pai, 2001), The demand for fast Food accessory suuces is showing steady increase with growing popularity of fast foods among all, sections of consumers. Both organized (branded prodacts) and infeemnal units eatering to SFls (as well as some SFIs themselves) are engaged in tomato and chill ssuee processing. Though the former are ‘known to stitly adhete to quality specifications, the later fice matket commpulsicns to sell foods at affordable, competitive prices for economic imperatives which often resultin thr resorting to cheaper allenatives leading to compromised quality of the products. Stet food wade is considered an ‘important source of employment, particulrly for poor sata of society and serves as a poverty alleviation measure (Abdussalam and Kaferstein, 1993; Coda, 2000). However, the perception tut some stret-food vendors may lack appreciation for sof fved handling continues to be Looked as an area of public health concem (WHO, 1996) Inthe present stuy, quality compliane of the two mest cero fastfood accessories, namely, tomato and chill sauces, served at SFls revealed that these employed excessive umpounts of berate acid and a varity of artificially added colors in mjrity of samples, whereas none ofthe branded rochetsexcaoted the proseribod benzoic acid limit or showed prosence of extraneowsly added calor. Variable amounts of benzoie acid at 750 oF 1000 mg kg~ are allowed in tomato sauce"ketchup by different agencies (EC, 1995, FDA, 1999, Codex, 2004, PFA, 2005). A survey on Italian foods and ‘overages revealed that the content of benzoic aeil in most cases was lower than that preseribed technically (Luca era, 1995), Similar monitoring in UK revealed that only 4 samples out of 122 exceeded the petmitted statutory limit ofthe benzoic acid (MAFF, 1995) The intake of benzoate for average consumers in France (Vetger et al, 1998), Norway (Bezasten, 2000), Breil (Tour and Toledo, 2002) and Kores (Yoon ofa, 2008) were well within the ADI limits. The estimates of total etary intake of benzoate in China, Finland, France, Spain, UK and USA, using different methodologies revealed saturation of ADI in range of 9-78%. A conservative estate of benzoate in the present study, through branded tomato sane, in children consuming 30 g sauce (05th percentile) dily may suturate 8 and 16% of ADI at respective mean ane 95th percentile levels of benzoate detected. Homer, same subjects will saturate 18 and 33% of ADI fiom the similar consumption of tomato sauce served a SF, which appeats to be on higher side considering intake From a single commodity. Addition of synthetic colors is not permitted in tomato sauce under the existing rues in India (PFA, 2005), as technologically there is no requirement, Artificially imitated tomato sauce made out ‘of pumpkin (Cucurbita pep L) pulp not having even a speck of tomatoes obviously works out to be 4 cheaper subsitule.A vast majority of SFJ vended femato sce samples were found fo employ Single or lend of eolors and contained Amaranth, Casmoisine, Erytirosine, Ponceau 4R and Sunset Yellow FCF. A study by Food Standard Agency, UK on color usage in sauces used for marinating found to samples showing higher usage of Tartrazine and Canoisine and took immediate action to ensue tha consumers are not exposed to high levels of eos (FSA, 2000), 189Am. J Food Technol. 3 (3): 183-191, 2008 A vast majority of the ready-to-eat (RTE) foods prepared in the non-industrial sector at Hyderabad, India, wete found to employ colors excooding statutory lint aed Sunset Yellow was most fequently encountered color afer Tartraine (lomnalagadda eta, 2004). Another study on exposure assessment to vasious food colors in children condusted at sanme Iceation, tevealed that intake ofboth ‘Tartazine and Sunset yellow excseded the peissible ADI limits (Rao ef al, 2004), Similarly, the consumption pattem of colored foods among children in Kuwait showed that Tartazine, Sunset Yellow ancl Carmoisine exeeeded their ADI limits (Husain etal, 2006; Sawuya etal, 2007). Inthe present study, Sunset Yellow was the most excessively used color in tomato sauee and in high ‘consumers among children population it saturated 20% ofthe ADI ttm this single commodity, which appears to be cn mach higher side. Tiss apparent from a New Zealand Food Safety Authority study ‘on highly colored focds preferably consumed by cildsen which indicated thatthe average and high consumer ctary exposure catimats forall ford colors wete les than Sud 15% ofthe relevant ADIs, respectively (NZFSA, 2002) ‘Under street vended conditions, the common conceivable huzardsinclude microbiological, chemical and physical contamination. Bu serving artificially colored vegetable sauce and use of higher quantities of preservative, as found in the present study, either ignoranly or presumably to shield handling lapses unde ttt vended conditions, appears a pat of intentional market driven phenomron where ‘eccnomie gains prevail. Ths, effective risk communication (Tobin, 2006) and sector based quality awareness programs should be intensified to enable the principles of food safely to become a reality. ACKNOWLEDGMENTS ‘The authors ate grateful to Ditector, TRC fie his keen interest inthe present study. One of us (SKK) is thankful to Indian Coumeil of Medical Research, New Deli, for the award of Emeritus Medical Scientist scheme, The manscriptis ITRC Communication No. 2522, REFERENCES Abdusalam, M, and PK, Kaferstein, 1993, Safety of stot foods, World Health Forum, 14; 191-194 AOAC (Association of Official Analytical Chertists) 2000, Official Methods of Analysis. Benzeie acid in Orange Juce-Liquid Chromatographie Method Method 37.1.62A 17h Edn. Gaithersburg, MD: AOAC Intematicral Bergsten, C., 2000. Intake of preservatives in Norway. Benzo acid and sorbic acid. The Norwegian Food Control Authority (SNT), Report 2, Burdock, G.A., 1997. Eneyclopedia of Food and Color Additives. Boca Raton, FL: CRC Press, per S18. Codex, 2004, General Standards for Food Additives (GSFA). Codex Committee on Food Addit Contam. (CCFAC), CAC/STAN 192-1995, Rev. 5 Coda, G, 2000, FAO Technical Support for Improvements within the Stteet Food Sector. June. Retieved 2006-12-14: htp,/www.dch gov-zaldepartment/food_contolstreetfood!l2 pa EC (Ruropcan Council). European Partinisnt and Council Directive, 1995. Fond additives other than colors an sweeteners, 95/2EC, FDA, 1999. Code of Federal Regulations Tile 21, US Government Printing Office, Washington, DC, Revised 1 April, 1999, Section: 184.1733, sodium benzoate, Section. 182.3640, potassium sorbate Retrieved: 2006.08-31-htp/wwew access gpo gov naracfi aiid 99/21cf182_99.himl Fisher, RA, 1950, Statistical Methods for Research Workers, {Ith Edn, Oliver andl Boyd, London. FSA Food Standard Agency) 2000. Survey of colors in sauces. 0300, UK. Retrieved 2006-08-28 Ingpwww-food gov uli science/surellancethis2000/3cclour Gupta, SP, 2006, Health glare on phuckhs, bhelpur National report on street food survey. CBP ‘News Lett 1: 9-10Am. J Food Technol. 3 (3): 183-191, 2008 Husain, A.,W. Sawaya, A. ALOmsit, S. Al-Zenki, H. Al-Amini, N. Ahmed and M. Al-Sian, 2006 Estimates of dietaty exposure of children to artificial food colors in Kuwait, Food Addit. Contam, 23: 245-251. JECEA, 200]. Summary of evaluations performed by the Joint FAOWHO Expert Committee on Food Additives. Repost TRS 909-JECFA 57/73, Fosmalazala, P.R., P_ Rao, R.V. Bhat and A.N, Noid, 2004, Type, extent and use of colo in ready= to-eat (RTE) foods prepared in the non industrial sector cose sty from Hyderabad, India Int, J. Food Sei, Technol, 38: 125-131 Luca, C. De, &, Passi and E. Quattuce, 1995, Simultancous determination of sobie acid, benzoic acid ‘and parabens in foods: A new gas chzomatography-mass specuometry teeiique adopted in & survey om Italian foods and beverages, Food Addit, Contam. 12: 1-7 MAFF, 1995. Survey of sulphur dioxide and benzoic acid in foods and dinks. Food Surveillance Information Sheet No. 65. Londen: Food Safety Directorate, Retieved 2006-08-31 tip archive. food gov ukimaf archive foodinfsheet!1995/n065/65salben htm NZFSA, 2002, Synthetic Colors in Highly Colored Foods Eaten by New Zealand Children and ‘Adolescents, Fact sheet Prepared on Behalf of Now Zealand Food Safety Authority ty Environmental Sei, Res. Rettioved 2007-07-31; hip /ww:nafka.gavt, rz/consumers/food- safety-topies/chemical-in-food/focd-colourings/foodoolouring him print. Pai, J.S., 2001, Report on Indian food processing industry. Workshop on developments in food processing technology; 2001 April 24-27. Asian Institute of Technology, Bangkok, Thailand. PPA, 2005, The Prevention of Food Adulteration Act of India 1954 and Rules. Fastern Book “Company, Luckaow, India, Rao, P., RV, Bhat, RV. Sudershan, T.P. Krishna and N, Naidu, 2004, Exposure assessment to ‘gmthetic food colors of a selected population in Hyderabad, India. Food Addit. Contam, 2 A121 Soveaya, W.. A. Husain, F. Al-Awadhi, N, Al-Hamad, B. Dashti J. Al-Sagger and B. Deshti, 2007. Consumption pattem of atifiilly colored foods among chuldsen in Kuwait. Nut. Food Sei, 37, 151-159, ‘Tfouni, 8 A.V-and MCF. Toledo, 2002, Estimates ofthe mean per capita daly intake of benzoic acids in Brazil, Food Addit, Contam, 19: 647-654, Tobin, J, 2009, Food Safety and the Neod for Effective Risk Communication in Ireland, Food Science Central update 101, IFIS Publishing, Retrieved 2006-12-14: htp:/www foodsciencevental, com/feiixidl 4615. ‘Tripathi, M, SK. Khanna and M. Das, 2007, Surveillance on use of synthetic colar in eatables vis avis Prevention of Food Adultration Act of India Food Conta, 18: 211-219, Verger, PH., M. Chambolle, P. Babayou, Le 8. Breton ane IL, Volatier, 1998, Estination ofthe distribution ofthe maximum theceeticl intake often additives in France. Food Addit. Contaa 15: 759-760. WHO, 1983, Measuring change in nutsitonal status: Guideline for assessing the nunitional impact of supplementary Feeding progsam. Weeld Health Organization Geneva, pp: 864 WHO, 1996, Essential safety requirements for sttcet-vended foods, Food Sefety Unit, Division of Food and Nutiition, WHO/FNU/FOS6. 7: 1-36. Retteved 2006-12-12: htip./wnww- ho, intifoodsafety'publicationsS_ managementen/steetvend pa WHO, 200s. The Informal Food Trade, Fact Sheet 3, Foe Safety Util, Division of Healthy Environments and Sustainable Development (DES), Congo, Brazzaville, Retrieved 2006-12-12: Inipywwwatroswho int desifos/atio codex-fuctsheets fct3_sttet-foods pat WHO, 2006b. A guide to healthy food markets. Retrieved 2007-0430: tp! syn foodsafety(@whosntpublications9241593938_eng pa. Yoon, Hl. ¥.H. Cho, Park, CH, Lee, SK Patk, YJ. Cho, KW. Han, 1.0. Lee and C.W, Les, 2003, Assessment of estimated daily intake of benzoates for average and high consumers in Korea. Food. ‘Adit Contam, 20: 127-135,