7,950
Views
176
CrossRef citations to date
0
Altmetric
Articles

Food colors: Existing and emerging food safety concerns

&

References

  • Abraham, K., Gurtler, R., Berg, K., Heinemeyer, G., Lampen, A. and Appel, K. E. (2011). Toxicology and risk assessment of 5-hydroxymethylfurfural in food. Mol. Nutr. Food Res. 55:667–678.
  • Aktas, A. H. and Ertokus, G. P. (2011). Spectral simultaneous determination of tartazine, allura red, sunset yellow and caramel in drink sample by chemometric method. Rev. Anal. Chem. 29:107–116.
  • Allen, J., Gofus, J. and Meinertz, J. (1994). Determination of malachite green residues in the eggs, fry and adult muscle tissue of rainbow trout. J. AOAC Int. 77:553–557.
  • Alves, S. P., Brum, D. M., de Andrade, É. C. B. and Netto, A. D. P. (2008). Determination of synthetic dyes in selected foodstuffs by high performance liquid chromatography with UV-DAD detection. Food Chem. 107:489–496.
  • Andersen, W. C., Roybal, J. E. and Turnipseed, S. B. (2004). Determination of malachite green and leucomalachite green ins with in-situ oxidation and liquid chromatography with visible detection. F&DA Laboratory Information Bulletin No. 4334.
  • Andersen, W. C., Turnipseed, S. B., Karbiwnyk, C. M., Lee, R. H., Clark, S. B., Rowe, W. D., Madson, M. R. and Miller, K. E. (2007). Quantitative and confirmatory analyses of crystal violet (gentian violet) and brilliant green in fish. F&DA Laboratory Information Bulletin No. 4395. Available at http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm071574.htm
  • Andersen, W. C., Turnipseed, S. B., Karbiwnyk, C. M., Lee, R. H., Clark, S. B., Rowe, W. D., Madson, M. R. and Miller, K. E. (2009). Multiresidue method for the triphenylmethane dyes in fish: Malachite green, crystal (gentian) violet, and brilliant green. Anal. Chim. Acta 637:279–289.
  • Andersen, W. C., Turnipseed, S. B. and Roybal, J. E. (2006). Quantitative and confirmatory analyses of malachite green and leucomalachite green residues in fish and shrimp. J. Agric. Food Chem. 54:4517–4523.
  • Anfossi, L., Baggiani, C., Giovannoli, C. and Giraudi, G. (2009). Development of enzyme-linked immunosorbent assays for sudan dyes in chilli powder, ketchup and egg yolk. Food Addit. Contam. 26:800–807.
  • Arnold, D., LeBizec, B. and Ellis, R. (2009). Malachite green in Residue evaluation of certain veterinary drugs. FAO JECFA Monographs 6. Available from ftp://ftp.fao.org/docrep/fao/011/i0659e/i0659e.pdf. Accessed August 1, 2012.
  • Arnold, L.A., Lofthouse, N. and Hurt, E. (2012). Artificial food colors and attention-deficit/hyperactivity symptoms: Conclusions to dye for. Neurotherapeutics 9:599–609.
  • Ascari, J., Dracz, S., Santos, F. A., Lima, J. A., Diniz, M. H. and Vargas, E. A. (2012). Validation of an LC-MS/MS method for malachite green (MG), leucomalachite green (LMG), crystal violet (CV) and leucocrystal violet (LCV) residues in fish and shrimp. Food Addit. Contam. Pt. A 29:602–608.
  • Baldwin, J. L., Chou, A. H. and Solomon, W. R. (1997). Popsicle-Induced Anaphylaxis Due to Carmine Dye Allergy. Ann. Allergy, Asthma Immunol. 79:415–419.
  • Bateman, B., Warner, J. O., Hutchinson, E., Dean, T., Rowlandson, P., Gant, C., Grundy, J., Fitzgerald, C. and Stevenson, J. (2004). The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children. Arch. Dis. Childhood. 89:506–511.
  • Bergwerff, A. and Scherpenisse, P. (2003). Determination of residues of malachite green in aquatic animals. J. Chromatogr. B 788:351–359.
  • Bonan, S., Fedrizzi, G., Menotta, S. and Elisabetta, C. (2013). Simultaneous determination of synthetic dyes in foodstuffs and beverages by high-performance liquid chromatography coupled with diode-array detector. Dyes Pigments 99:36–40.
  • Botek, P., Poustka, J. and Hajšlová, J. (2007). Determination of banned dyes in spices by liquid chromatography – mass spectrometry. Czech J. Food Sci. 25:17–24.
  • Breithaupt, D. E. (2004). Simultaneous HPLC determination of carotenoids used as food coloring additives: Applicability of accelerated solvent extraction. Food Chem. 86:449–456.
  • Calbiani, F., Careri, M., Elviri, L., Mangia, A., Pistarà, L. and Zagnoni, I. (2004a). Development and in-house validation of a liquid chromatography–electrospray–tandem mass spectrometry method for the simultaneous determination of sudan I, sudan II, sudan III and sudan IV in hot chilli products. J. Chromatogr. A 1042:123–130.
  • Calbiani, F., Careri, M., Elviri, L., Mangia, A. and Zagnoni, I. (2004b). Accurate mass measurements for the confirmation of sudan azo-dyes in hot chilli products by capillary liquid chromatography–electrospray tandem quadrupole orthogonal-acceleration time of flight mass spectrometry. J. Chromatogr. A 1058:127–135.
  • Capitán, F., Capitán-Vallvey, L. F., Fernández, M. D., de Orbe, I. and Avidad, R. (1996). Determination of colorant matters mixtures in foods by solid-phase spectrophotometry. Anal. Chim. Acta 33:141–148.
  • Capitán-Vallvey, L. F., Fernández, M. D., de Orbe, I. and Avidad, R. (1998). Simultaneous determination of the colorants tartrazine, ponceau 4R and sunset yellow FCF in foodstuffs by solid phase spectrophotometry using partial least squares multivariate calibration. Talanta 47:861–868.
  • CBSNews (2012). “Starbucks Strawberry Frappuccinos dyed with crushed up cochineal bugs, report says,” Available from http://www.cbsnews.com/8301-504763_162-57405140-10391704/starbucks-strawberry-frappuccinos-dyed-with-crushed-up-cochineal-bugs-report-says. Accessed June 1, 2013.
  • Ceyhan, B. M., Gultekin, F., Doguc, D. K. and Kulac, E. (2013). Effects of maternally exposed coloring food additives on receptor expressions related to learning and memory in rats. Food Chem. Toxicol. 56:145–148.
  • Chailapakul, O., Wonsawat, W., Siangproh, W., Grudpan, K., Zhao, Y. and Zhu, Z. (2008). Analysis of sudan I, sudan II, sudan III, and sudan IV in food by HPLC with electrochemical detection: Comparison of glassy carbon electrode with carbon nanotube-ionic liquid gel modified electrode. Food Chem. 109:876–882.
  • Chang, X. C., Hu, X. Z., Li, Y. Q., Shang, Y. J., Liu, Y. Z., Feng, G. and Wang, J. P. (2011). Multi-determination of Para red and Sudan dyes in egg by a broad specific antibody based enzyme linked immunosorbent assay. Food Control. 22:1770–1775.
  • Chanlon, S., Joly-Pottuz, L., Chatelut, M., Vittori, O. and Cretier, J. L. (2005). Determination of carmoisine, allura red and ponceau 4R in sweets and soft drinks by differential pulse polarography. J. Food Composit. Anal. 18:503–515.
  • Chen, D., Song, Z. and Yue, Q. (2010). Sensitive assay for picogram levels of sudan I in chilli foodstuffs by flow injection chemiluminescence. Anal. Method. 2:1316–1319.
  • Chen, L., Lu, Y., Li, S., Lin, X., Xu, Z. and Dai, Z., (2013). Application of graphene-based solid-phase extraction for ultra-fast determination of malachite green and its metabolite in fish tissues. Food Chem. 141:1383–1389.
  • Chen, Q., Mou, S., Hou, X., Riviello, J. M. and Ni, Z. (1998). Determination of eight synthetic food colorants in drinks by high-performance ion chromatography. J. Chromatogr. A 827:73–81.
  • Coelho, T. M., Vidotti, E. C., Rollemberg, M. C., Medina, N., Baesso, M. L., Cella, N. and Bento, C. (2010). Photoacoustic spectroscopy as a tool for determination of food dyes: Comparison with first derivative spectrophotometry. Talanta 81:202–207.
  • Commission Decision (2004/25/EC). Commission Decision of 22 December 2003 amending Decision 2002/657/EC as regards the setting of minimum required performance limits (MRPLs) for certain residues in food of animal origin. Off. J. Eur. Union L 6:38–39.
  • Commission Regulation (EC) No 884 (2007). Commission Regulation (EC) No 884/2007 of 26 July 2007 on emergency measures suspending the use of E 128 red 2G as food colour. Off. J. Eur. Union L 195:8–9.
  • Commission Regulation (EC) No 775 (2008). Commission Regulation (EC) No 775/2008 of 4 August 2008 establishing maximum residue limits for the feed additive canthaxanthin in addition to the conditions provided for in Directive 2003/7/EC. Off. J. Eur. Union L 207:5–6.
  • Commission Regulation (EU) No 257 (2010). Commission Regulation (EU) No 257/2010 of 25 March 2010 setting up a programme for the re-evaluation of approved food additives in accordance with Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Off. J. Eur. Union L 80:19–27.
  • Commission Regulation (EU) No 1129 (2011). Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. Off. J. Eur. Union L 295:1–177.
  • Committee on Toxicity of Chemicals in Food, Consumer Products and the Environment (COT) (2007). Statement on research project (T07040) investigating the effect of mixtures of certain food colours and a preservative on behaviour in children. Available from http://cot.food.gov.uk/pdfs/colpreschil.pdf. Accessed June 1, 2012.
  • Cornet, V., Govaert, Y., Moens, G., Van Loco, J. and Degroodt, J. (2006). Development of a fast analytical method for the determination of sudan dyes in chili- and curry-containing foodstuffs by high-performance liquid chromatography-photodiode array detection. J. Agric. Food Chem. 54:639–644.
  • Council Directive 62/2645/EEC of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorized for use in foodstuffs intended for human consumption. Off. J. Eur. Commun. 115:2645–2654.
  • Council Directive 76/399/EEC of 6 April 1976 making a fifth amendment to the Council Directive of 23 October 1962 on the approximation of the rules of the Member States concerning the colouring matters authorized for use in foodstuffs intended for human consumption. Off. J. Eur. Commun. L 108:19–20.
  • Culp, S. J., Beland, F. A., Heflich, R. H., Benson, R. W., Blankenship, L. R., Webb, P. J., Mellick, P. W., Trotter, R. W., Shelton, S. D., Greenlees, K. J. and Manjanatha, M. G. (2002). Mutagenicity and carcinogenicity in relation to DNA adduct formation in rats fed leucomalachite green. Mutat. Res. 506–507:55–63.
  • Culp, S. J., Blankenship, L. R., Kusewitt, D. F., Doerge, D. R., Mulligan, L. T. and Beland, F. A. (1999). Toxicity and metabolism of malachite green and leucomalachite green during short-term feeding to fischer 344 rats and B6C3F1 mice. Chem. Biol. Interact. 122:153–170.
  • Culp, S. J., Mellick, P. W., Trotter, R. W., Greenlees, K. J., Kodell, R. L. and Beland, F. A. (2006). Carcinogenicity of malachite green chloride and leucomalachite green in B6C3F1 mice and F344 rats. Food Chem. Toxicol. 44:1204–1212.
  • Culzoni, M. J., Schenone, A. V., Llamas, N. E., Garrido, M., Di Nezio, M. S., Fernández, B. S. and Goicoechea, H. C. (2009). Fast chromatographic method for the determination of dyes in beverages by using high performance liquid chromatography — diode array detection data and second order algorithms. J. Chromatogr. A 1216:7063–7070.
  • Del Giovine, L. and Bocca, A. P. (2003). Determination of synthetic dyes in ice-cream by capillary electrophoresis. Food Control. 14:131–135.
  • Di Donna, L., Maiuolo, L., Mazzotti, F., De Luca, D. and Sindona, G. (2004). Assay of sudan I contamination of foodstuff by atmospheric pressure chemical ionization tandem mass spectrometry and isotope dilution. Anal. Chem. 76:5104–5108.
  • Dixit, S., Khanna S. K. and Das, M. (2013). All India survey for analyses of colors in sweets and savories: Exposure risk in Indian population. J. Food Sci. 78:T642–T647.
  • Doerge, D. R., Churchwell, M. I., Gehring, T. A., Pu, Y. M. and Plakas, S. M. (1998). Analysis of malachite green and metabolites in fish using liquid chromatography atmospheric pressure chemical ionization mass spectrometry. Rapid Commun. Mass Spectrom. 12:1625–1634.
  • Dossi, N., Toniolo, R., Pizzariello, A., Susmel, S., Perennes, F. and Bontempelli, G. (2007). A capillary electrophoresis microsystem for the rapid in-channel amperometric detection of synthetic dyes in food. J. Electroanal. Chem. 601:1–7.
  • Dowling, G., Mulder, P., Duffy, C., Regan, L. and Smyth, M. (2007). Confirmatory analysis of malachite green, leucomalachite green, crystal violet and leucocrystal violet in salmon by liquid chromatography-tandem mass spectrometry. Anal. Chim. Acta 586:411–419.
  • Downham, A. and Collins, P. (2000). Colouring our foods in the last and next millennium. Int. J. Food Sci. Technol. 35:5–22.
  • Du, M., Han, X., Zhou, Z. and Wu, S. (2007). Determination of sudan I in hot chili powder by using an activated glassy carbon electrode. Food Chem. 105:883–888.
  • Electronic Code of Federal Regulations (e-CFR). (2009). Available from http://ecfr.gpoaccess.gov. Accessed November 1, 2012.
  • Ertaş, E., Özer, H. and Alasalvar, C. (2007). A rapid HPLC method for determination of sudan dyes and para red in red chilli pepper. Food Chem. 105:756–760.
  • Eurofins. (2013). Sudan dyes in spices in food. Available from http://www.eurofins.de/media/2717988/sudan_dyes_in_food.pdf. Accessed June 1, 2013.
  • European Food Safety Authority (EFSA). (2005). Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission to review the toxicology of a number of dyes illegally present in food in the EU. EFSA J. 263:1–71.
  • European Food Safety Authority (EFSA). (2007). Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the food colour red 2G (E128) based in a request from the Commission related to the re-evaluation of all permitted food additives. EFSA J. 515:1–28.
  • European Food Safety Authority (EFSA). (2008). Assessment of the results of the study by McCann et al. (2007) on the effect of some colours and sodium benzoate on children's behaviour. Scientific Opinion of the Panel on Food Additives, Flavouring, Processing Aids and Food Contact Materials. EFSA J. 660:1–54.
  • European Food Safety Authority (EFSA). (2009a). Scientific opinion on the re-evaluation of allura red AC (E 129) as a food additive. EFSA J. 7(11):1327,1–39.
  • European Food Safety Authority (EFSA). (2009b). Scientific opinion on the re-evaluation of ponceau 4R (E 124) as a food additive. EFSA J. 7(11):1328,1–39.
  • European Food Safety Authority (EFSA). (2009c). Scientific opinion on the re-evaluation of quinoline yellow (E 104) as a food additive. EFSA J. 7(11):1329,1–40.
  • European Food Safety Authority (EFSA). (2009d). Scientific opinion on the re-evaluation of sunset yellow FCF (E 110) as a food additive. EFSA J. 7(11):1330,1–44.
  • European Food Safety Authority (EFSA). (2009e). Scientific opinion on the re-evaluation tartrazine (E 102). EFSA J. 7(11):1331,1–52.
  • European Food Safety Authority (EFSA). (2009f). Scientific opinion on the re-evaluation of azorubine/Carmoisine (E 122) as a food additive. EFSA J. 7(11):1332,1–40.
  • European Food Safety Authority (EFSA). (2010). Scientific opinion on the re-evaluation of canthaxanthin (E161g) as a food additive. EFSA J. 8(10):1852,1–42
  • European Food Safety Authority (EFSA). (2011). Scientific opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives. EFSA J. 9(3):2004, 1–103
  • European Food Safety Authority (EFSA). (2013). Statement on Allura Red AC and other sulphonated mono azo dyes authorised as food and feed additives. EFSA J. 11(6):3234, 1–25.
  • European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs. Off. J. Eur. Union. L 237:13–29.
  • Fan, Y., Chen, M., Shentu, C., El-Sepai, F., Wang, K., Zhu, Y. and Ye, M. (2009). Ionic liquids extraction of para red and sudan dyes from chilli powder, chilli oil and food additive combined with high performance liquid chromatography. Anal. Chim. Acta 650:65–69.
  • Fang, G., Feng, J., Yan, Y., Liu, C. and Wang, S. (2014). Highly selective determination of chrysoidine in foods through a surface molecularly imprinted sol-gel polymer solid-phase extraction coupled with HPLC. Food Anal. Method. 7:345–351.
  • Fang, G., Wu, Y., Dong, X., Liu, C., He, S. and Wang, S. (2013b). Simultaneous determination of banned acid orange dyes and basic orange dyes in foodstuffs by liquid chromatography−tandem electrospray ionization mass spectrometry via negative/positive ion switching mode. J Agric. Food Chem. 61:3834–3841.
  • Feingold, B. F. (1975). Hiperkinesis and learning disabilities linked to artificial food flavours and colours. Am. J. Nur. 75:797–803.
  • Feng, F., Zhao, Y., Yong, W., Sun, L., Jiang, G. and Chu, X. (2011). Highly sensitive and accurate screening of 40 dyes in soft drinks by liquid chromatography–electrospray tandem mass spectrometry. J. Chromatogr. B 879:1813–1818.
  • Food and Drug Administration (F&DA) (2011a). Available from http://www.fda.gov/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/ucm250901.htm. Food Advisory Committee Meeting Minutes March 30-31, 2011. Certified Color Additives in Food and Possible Association with Attention Deficit Hyperactivity Disorder in Children. Accessed November 1, 2012.
  • Food and Drug Administration (2011b). Background document for the Food Advisory Committee: Certified color additives in food and possible association with attention deficit hyperactivity disorder in children, March 30–31, 2011. Available from http://www.fda.gov/downloads/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/UCM248549.pdf. Accessed February 1, 2013.
  • Food and Drug Administration (2013a). Listing of color additives exempt from certification; Spirulina extract. Fed. Reg. 78:49177–49120 Available from https://federalregister.gov/a/2013-19550. Accessed September 9, 2013.
  • Food and Drug Administration (2013b). Detention without physical examination and guidance of foods containing illegal and/or undeclared colors. Import Alert 45-02, last updated 09/06/2013. Available from http://www.accessdata.fda.gov/cms_ia/importalert_118.html. Accessed September 7, 2013.
  • Food and Drug Administration (2013c). Detention without physical examination of aquaculture seafood products due to unapproved drugs. Import Alert 16-124. Last updated 09/06/2013. Available from http://www.accessdata.fda.gov/cms_ia/importalert_27.html. Accessed September 7, 2013.
  • Food Navigator (2010). Spirulina faces legal questions. Available from http://www.foodnavigator.com/Legislation/Spirulina-faces-legal-questions. Accessed June 1, 2013.
  • Food Navigator (2011). Available from http://www.foodnavigator.com/Science-Nutrition/Wild-adds-Spirulina-derived-blue-hue-to-colouring-foodstuffs-portfolio. Wild adds Spirulina-derived blue hue to colouring foodstuffs portfolio. Accessed June 1, 2013.
  • Food Standards Agency (FSA). (2006). Study on illegal dyes in imported foods. Available from http://www.food.gov.uk/multimedia/pdfs/illegaldyereport.pdf. Accessed June 1, 2012.
  • Food Standards Agency (FSA). (2007). Report of the sudan I review panel. Available from www.food.gov.uk/multimedia/pdfs/sudanreview.pdf. Accessed June 1, 2012.
  • Food Standards Agency (FSA). (2008a). Food additives and hyperactivity. 10 April 2008. Available from http://www.food.gov.uk/multimedia/pdfs/board/fsa080404a.pdf. Accessed November 1, 2012.
  • Food Standards Agency (FSA). (2008b). Board discuses colours advice. Available from http://www.food.gov.uk/news/newsarchive/2008/apr/coloursadvice. Accessed June 1, 2012.
  • Food Standards Agency (FSA). (2011). Guidelines on approaches to the replacement of Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow, Sunset Yellow and Carmoisine in food and beverages. Available from http://www.food.gov.uk/multimedia/pdfs/publication/guidelinessotonsixcolours.pdf. Accessed June 1, 2013.
  • Fuh, M. and Chia, K. (2002). Determination of sulphonated azo dyes in food by ion-pair liquid chromatography with photodiode array and electrospray mass spectrometry detection. Talanta 56:663–671.
  • Gan, T., Li, K. and Wu, K. (2008). Multi-wall carbon nanotube-based electrochemical sensor for sensitive determination of sudan I. Sensors Actuators B-Chem. 132:134–139.
  • García-Falcón, M. and Simal-Gándara, J. (2005). Determination of food dyes in soft drinks containing natural pigments by liquid chromatography with minimal clean-up. Food Control. 16:293–297.
  • Gennaro, M., Gioannini, E., Angelino, S., Aigotti, R. and Giacosa, D. (1997). Identification and determination of red dyes in confectionery by ion-interaction high-performance liquid chromatography. J. Chromatogr. A 767:87–92.
  • Ghoreishi, S. M., Behpour, M. and Golestaneh, M. (2011). Simultaneous voltammetric determination of Brilliant Blue and Tartrazine in real samples at the surface of a multi-walled carbon nanotube paste electrode. Anal. Method. 3:2842–2847.
  • Ghoreishi, S. M., Behpour, M. and Golestaneh, M. (2012). Simultaneous determination of Sunset yellow and Tartrazine in soft drinks using gold nanoparticles carbon paste electrode. Food Chem. 132:637–641.
  • Gianotti, V., Angioi, S., Gosetti, F., Marengo, E. and Gennaro, M. C. (2005). Chemometrically assisted development of IP-RP-HPLC and spectrophotometric methods for the identification and determination of synthetic dyes in commercial soft drinks. J. Liq. Chromatogr. Related Technol. 28:923–937.
  • Giorgi, L. and Lindner, L. F. (2009). The contemporary governance of food safety: Taking stock and looking ahead. Qual. Assur. Saf. Crops. Foods. 1:36–49.
  • Golka, K., Kopps, S. and Myslak, Z. W. (2004). Carcinogenicity of azo colorants: Influence of solubility and bioavailability. Toxicol. Lett. 151:203–210.
  • González, M., Gallego, M. and Valcárcel, M. (2003a). Determination of natural and synthetic colorants in prescreened dairy samples using liquid chromatography-diode array detection. Anal. Chem. 75:685–693.
  • González, M., Gallego, M. and Valcárcel, M. (2003b). Liquid chromatographic determination of natural and synthetic colorants in lyophilized foods using an automatic solid-phase extraction system. J. Agric. Food Chem. 51:2121–2129.
  • Gui, W., Xu, Y., Shou, L., Zhu, G. and Ren, Y. (2010). Liquid chromatography–tandem mass spectrometry for the determination of chrysoidine in yellow-fin tuna. Food Chem. 122:1230–1234.
  • Hajee, C. A. and Haagsma, N. (1995). Simultaneous determination of malachite green and its metabolite leucomalachite green in eel plasma using post-column oxidation. J. Chromatogr. B 669:219–227.
  • Hajimahmoodi, M., Afsharimanesh, M., Moghaddam, G., Sadeghi, N., Oveisi, M. R., Jannat, B., Pirhadi, E, Zamani Mazdeh, F. and Kanan, H. (2013). Determination of eight synthetic dyes in foodstuffs by green liquid chromatography. Food Addit. Contam. Pt A 30:780–785.
  • Halme, K., Lindfors, E. and Peltonen, K. (2007). A confirmatory analysis of malachite green residues in rainbow trout with liquid chromatography-electrospray tandem mass spectrometry. J. Chromatogr. B 845:74–79.
  • Han, D., Yu, M., Knopp, D., Niessner, R., Wu, M. and Deng, A. (2007). Development of a highly sensitive and specific enzyme-linked immunosorbent assay for detection of sudan I in food samples. J. Agric. Food Chem. 55:6424–6430.
  • Harp, B. P., Miranda-Bermudez, E. and Barrows, J. N. (2013). Determination of seven certified color additives in food products using liquid chromatography. J. Agric. Food Chem. 61:3726–3736.
  • Hashimoto, J. C., Paschoal, J. A. R., Queiroz, S. C. N., Ferracini, V. L., Assalin, M. R. and Reyes, F. G. R. (2012). A simple method for the determination of malachite green and leucomalachite green residues in fish by a modified quechers extraction and LC/MS/MS. J. AOAC Int. 95:913–922.
  • He, L., Su, Y., Fang, B., Shen, X., Zeng, Z. and Liu, Y. (2007). Determination of sudan dye residues in eggs by liquid chromatography and gas chromatography-mass spectrometry. Anal. Chim. Acta 594:139–146.
  • Huang, H., Chiu, C., Sue, S. and Cheng, C. (2003). Analysis of food colorants by capillary electrophoresis with large-volume sample stacking. J. Chromatogr. A 995:29–36.
  • Huang, H., Chuang, C., Chiu, C. and Chung, M. (2005). Determination of food colorants by microemulsion electrokinetic chromatography. Electrophoresis 26:867–877.
  • Huang, H., Shih, Y. and Chen, Y. (2002). Determining eight colorants in milk beverages by capillary electrophoresis. J. Chromatogr. A 959:317–325.
  • Hurtaud-Pessel, D., Couëdor, P. and Verdon, E. (2011). Liquid chromatography-tandem mass spectrometry method for the determination of dye residues in aquaculture products: Development and validation. J. Chromatogr. A 1218:1632–1645.
  • International Agency for Research on Cancer (IARC). (1975). IARC monographs on the evaluation of carcinogenic risks to humans. Some aromatic azo compunds. Vol. 8. Available from http://monographs.iarc.fr/ENG/Monographs/vol8/volume8.pdf. Accessed June 1, 2009.
  • International Agency for Research on Cancer (IARC). (1978). IARC monographs on the evaluation of carcinogenic risks to humans. Some aromatic amines and related nitro compunds (hair dyes, colouring agents and miscellenous industrial chemcals). Vol. 16. Available from http://monographs.iarc.fr/ENG/Monographs/vol16/volume16.pdf, Accessed June 1, 2009.
  • Jacobson, M.F. (2012). Carcinogenicity and regulation of caramel colorings. Int. J. Occup. Environ. Health. 18:254–259.
  • Jager, A. V., Tonin, F. G. and Tavares, M. F. M. (2005). Optimizing the separation of food dyes by capillary electrophoresis. J. Sep. Sci. 28:957–965.
  • Japan External Trade Organization (JETO). (2006). Food sanitation law in Japan. Available from http://www.foodluh.org/en/pdf/Food%20Sanitation%20Law%20in%20Japan.pdf. Accessed May 1, 2013.
  • Joint FAO/WHO Expert Committee on Food Additives (JECFA). (2009). Environmental Health Criteria 240. Principles and methods for the risk asessment of chemicals in food. Annex 1. Glossary of terms. Available from http://whqlibdoc.who.int/ehc/WHO_EHC_240_13_eng_Annex1.pdf. Accessed August 1, 2010.
  • Ju, C., Tang, Y., Fan, H. and Chen, J. (2008). Enzyme-linked immunosorbent assay (ELISA) using a specific monoclonal antibody as a new tool to detect sudan dyes and para red. Anal. Chim. Acta 621:200–206.
  • Khanavi, M., Hajimahmoodi, M., Ranjbar, A. M., Oveisi, M. R., Ardekani, M. R. S. and Mogaddam, G. (2012). Development of a green chromatographic method for simultaneous determination of food colorants. Food Anal. Method. 5:408–415.
  • Kirschbaum, J., Krause, C. and Bruckner, H. (2006). Liquid chromatographic quantification of synthetic colorants in fish roe and caviar. Eur. Food Res. Technol. 222:572–579.
  • Kirschbaum, J., Krause, C., Pfalzgraf, S. and Bruckner,H. (2003). Development and evaluation of an HPLC-DAD method for determination of synthetic food colorants. Chromatographia. 57:115–119.
  • Kleter, G. A., Prandini, A., Filippi, L. and Marvin, H. J. (2009). Identification of potentially emerging food safety issues by analysis of reports published by the European Community's Rapid Alert System for Food and Feed (RASFF) during a four-year period. Food Chem. Toxicol. 47:932–950.
  • Kucharska, M. and Grabka, J. (2010). A review of chromatographic methods for determination of synthetic food dyes. Talanta. 80:1045–1051.
  • Kuo, K., Huang, H. and Hsieh, Y. (1998). High-performance capillary electrophoretic analysis of synthetic food colorants. Chromatographia. 47:249–256.
  • Lau, K., McLean, W. G., Williams, D. P., Howard, V. (2006). Synergistic interactions between commonly used food additives in a developmental neurotoxicity test. Toxicol. Sci. 90:178–187.
  • Lee, K.-S., Shiddiky, M. J. A., Park, S.-H., Park, D.-S. and Shim, Y.-B. (2008). Electrophoretic analysis of food dyes using a miniaturized microfluidic system. Electrophoresis. 29:1910–1917.
  • Lee, K., Wu, J. and Cai, Z. (2006). Determination of malachite green and leucomalachite green in edible goldfish muscle by liquid chromatography-ion trap mass spectrometry. J. Chromatogr. B 843:247–251.
  • Lei, H., Liu, J., Song, L., Shen, Y., Haughey, S. A., Guo, H., Yang, J., Xu, Z., Jiang, Y. and Sun, Y. (2011). Development of a highly sensitive and specific immunoassay for determining chrysoidine, a banned dye, in soybean milk film. Molecules. 50:7043–7057.
  • Lei, Y., Zhang, S., Fang, L., Hamid Akash, M. S., Shi, W., Sun, K., Xu, Y. and Chen, S. (2013). A sensitive and specific enzyme immunoassay for detecting tartrazine in human urinary samples. Anal. Method. 5:925–930.
  • Li, Y., Wang, Y., Yang, H., Gao, Y., Zhao, H. and Deng, A. (2010). Establishment of an immunoaffinity chromatography for simultaneously selective extraction of Sudan I, II, III and IV from food samples. J. Chromatogr. A 1217:7840–7847.
  • Lin, H., Li, G. and Wu, K. (2008). Electrochemical determination of sudan I using montmorillonite calcium modified carbon paste electrode. Food Chem. 107:531–536.
  • Lineback, D. R., Pirlet, A., Van Der Kamp, J. and Wood, R. (2009). Globalization, food safety issues & role of international standards. Qual. Assur. Saf. Crops Foods 1:23–27.
  • Littlefield, N. A., Blackwell, B.-N., Hewitt, C. C. and Gaylor, D. W. (1985). Chronic toxicity and carcinogenicity studies of gentian violet in mice. Fundam. Appl. Toxicol. 5:902–912.
  • Liu, J., Zhang, H., Zhang, D., Gao, F. and Wang, J. (2012). Production of the monoclonal antibody against Sudan 2 for immunoassay of Sudan dyes in egg. Anal. Biochem. 423:246–252.
  • Liu, R., Hei, W., He, P. and Li, Z. (2011). Simultaneous determination of fifteen illegal dyes in animal feeds and poultry products by ultra-high performance liquid chromatography tandem mass spectrometry. J. Chromatogr. B 879:2416–2422.
  • Liu, S., Zhang, X., Lin, X., Wu, X., Fu, F. and Xie, Z. (2007b). Development of a new method for analysis of Sudan dyes by pressurized CEC with amperometric detection. Electrophoresis 28:1696–1703.
  • Liu, W., Zhao, W., Chen, J. and Yang, M. (2007a). A cloud point extraction approach using Triton X-100 for the separation and preconcentration of sudan dyes in chilli powder. Anal. Chim. Acta 605:41–45.
  • Liu, Y., Song, Z., Dong, F. and Zhang, L. (2007c). Flow injection chemiluminescence determination of sudan I in hot chilli sauce. J. Agric. Food Chem. 55:614–617.
  • Lizaso, M. T., Moneo,I., García, B. E., Acero, S., Quirce,S. and Tabar, A. I. (2000). Identification of allergens involved in occupational asthma due to carmine dye. Ann. Allergy, Asthma Immunol. 84:549–552.
  • Llamas, N. E., Garrido, M., Di Nezio, M. S. and Fernández Band, B. S. (2009). Second order advantage in the determination of amaranth, sunset yellow FCF and tartrazine by UV-vis and multivariate curve resolution-alternating least squares. Anal. Chim. Acta 655:38–42.
  • Long, C., Mai, Z., Yang, Y., Zhu, B., Xu, X., Lu, L. and Zou, X. (2009). Determination of multi-residue for malachite green, gentian violet and their metabolites in aquatic products by high-performance liquid chromatography coupled with molecularly imprinted solid-phase extraction. J. Chromatogr. A 1216:2275–2281.
  • Lu, F., Sun, M., Fan, L., Qiu, H., Li, X. and Luo, C. (2012). Flow injection chemiluminescence sensor based on core–shell magnetic molecularly imprinted nanoparticles for determination of chrysoidine in food samples. Sensors Actuators B-Chem. 173:591–598.
  • Lucova, M., Hojerova, J., Pazourekov, A. S. and Klimova, Z. (2013). Absorption of triphenylmethane dyes brilliant blue and patent blue through intact skin, shaven skin and lingual mucosa from daily life products. Food Chem. Toxicol. 52:19–27.
  • Ma, M., Luo, X., Chen, B., Su, S. and Yao, S. (2006). Simultaneous determination of water-soluble and fat-soluble synthetic colorants in foodstuff by high-performance liquid chromatography–diode array detection–electrospray mass spectrometry. J. Chromatogr. A 1103:170–176.
  • Martínez Bueno, M. J., Herrera, S., Uclés, A., Agüera, A., Hernando, M. D., Shimelis, O., Rudolfsson, M. and Fernández-Alba, A. R. (2010). Determination of malachite green residues in fish using molecularly imprinted solid-phase extraction followed by liquid chromatography-linear ion trap mass spectrometry. Anal. Chim. Acta 665:47–54.
  • Mazzetti, M., Fascioli, R., Mazzoncini, I., Spinelli, G., Morelli, I. and Bertoli, A. (2004). Determination of 1-phenylazo-2-naphthol (sudan I) in chilli powder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation. Food Addit. Contam. 21:935–941.
  • Mazzotti, F., Di Donna, L., Maiuolo, L., Napoli, A., Salerno, R., Sajjad, A. and Sindona, G. (2008). Assay of the set of all sudan azodye (I, II, III, IV, and para-red) contaminating agents by liquid Chromatography−Tandem mass spectrometry and isotope dilution methodology. J. Agric. Food Chem. 56:63–67.
  • McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., Kitchin, E., Lok, K., Porteous, L. and Prince, E. (2007). Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: A randomised, double-blinded, placebo-controlled trial. The Lancet. 370:1560–1567.
  • Medeiros, R. a, Lourencao, B. C., Rocha-Filho, R. C. and Fatibello-Filho, O. (2012a). Simultaneous voltammetric determination of synthetic colorants in food using a cathodically pretreated boron-doped diamond electrode. Talanta. 97:291–297.
  • Medeiros, R. a, Lourencao, B. C., Rocha-Filho, R. C. and Fatibello-Filho, O. (2012b). Flow injection simultaneous determination of synthetic colorants in food using multiple pulse amperometric detection with a boron-doped diamond electrode. Talanta. 99:883–889.
  • Mejia, E., Ding, Y. S., Mora, M. F. and Garcia, C. D. (2007). Determination of banned sudan dyes in chili powder by capillary electrophoresis. Food Chem. 102:1027–1033.
  • Minioti, K. S., Sakellariou, C. F. and Thomaidis, N. S. (2007). Determination of 13 synthetic food colorants in water-soluble foods by reversed-phase high-performance liquid chromatography coupled with diode-array detector. Anal. Chim. Acta 583:103–110.
  • Ministry of Health, Labour and Welfare, Japan. (2011). Inspection Results of Imported Foods Monitoring and Guidance Plan for FY 2011. Available from http://www.mhlw.go.jp/english/topics/importedfoods/11/11-06.html. Accessed September 9, 2013.
  • Ministry of Health People's Republic of China. (2011). National Food Safety Standard, Standard for Uses of Food Additives GB2760-2011. English translation available from http://www.fas.usda.gov. Accessed September 9, 2013.
  • Mishra, K. K., Dixit, S., Purshottam, S. K., Pandey, R. C., Das, M. and Khanna, S. K. (2007). Exposure assessment to Sudan dyes through consumption of artificially coloured chilli powders in India. Int. J. Food Sci. Technol. 42:1363–1366.
  • Mitrowska, K. and Posyniak, A. (2004). Determination of malachite green and its metabolite, leucomalachite green in fish muscle by liquid chromatography. J. AOAC Int. 7:173–176.
  • Mitrowska, K., Posyniak, A. and Zmudzki, J. (2008). Determination of malachite green and leucomalachite green residues in water using liquid chromatography with visible and fluorescence detection and confirmation by tandem mass spectrometry. J. Chromatogr. A 1207:94–100.
  • Mo, Z., Zhang, Y., Zhao, F., Xiao, F., Guo, G. and Zeng, B. (2010). Sensitive voltammetric determination of Sudan I in food samples by using gemini surfactant–ionic liquid–multiwalled carbon nanotube composite film modified glassy carbon electrodes. Food Chem. 121:233–237.
  • Murty, M. R. V. S., Chary, N. S., Prabhakar, S., Raju, N. P. and Vairamani, M. (2009). Simultaneous quantitative determination of Sudan dyes using liquid chromatography – atmospheric pressure photoionization – tandem mass spectrometry. Food Chem. 115:1556–1562.
  • National Toxicology Program (NTP). (1982). Study data for sudan I. Available from <http://ntp-apps.niehs.nih.gov/ntp_tox/index.cfm?searchterm=842-07-9&fuseaction=ntpsearch.searchresults>. Accessed February 1, 2010.
  • Nebot, C., Iglesias, A., Barreiro, R., Miranda, J. M., Vázquez, B., Franco, C. M. and Cepeda, A. (2013). A simple and rapid method for the identification and quantification of malachite green and its metabolite in hake by HPLC-MS/MS. Food Control. 31:102–107.
  • Nevado, J. J., Cabanillas, C. G. and Salcedo, A. M. (1995). Simultaneous spectrophotometric determination of three food dyes by using the first derivative of ratio spectra. Talanta. 42:2043–2051.
  • Nevado, J. J. B., Flores, J. R. and Llerena, M. J. V. (1997). Square wave adsorptive voltammetric determination of sunset yellow. Talanta. 44:467–474.
  • Ni, Y. and Bai, J. (1997). Simultaneous determination of amaranth and sunset yellow by ratio derivative voltammetry. Talanta. 44:105–109.
  • Ni, Y., Bai, J. and Jin, L. (1996). Simultaneous adsorptive voltammetric analysis of mixed colorants by multivariate calibration approach. Anal. Chim. Acta 329:65–72.
  • Ni, Y., Bai, J. and Jin, L. (1997). Multicomponent chemometric determination of colorant mixtures by voltammetry. Anal. Lett. 30:1761–1777.
  • Ni, Y. and Gong, X. (1997). Simultaneous spectrophotometric determination of mixtures of food colorants. Anal. Chim. Acta 354:163–171.
  • Ni, Y., Wang, Y. and Kokot, S. (2009). Simultaneous kinetic spectrophotometric analysis of five synthetic food colorants with the aid of chemometrics. Talanta. 78:432–441.
  • Nigg, J. T., Lewis, K., Edinger, T. and Falk, M. (2012). Meta-analysis of attention-deficit/hyperactivity disorder or attention-deficit/hyperactivity disorder symptoms, restriction diet, and synthetic food color additives. J. Am. Acad. Child Adolesc. Psychiatry 51:86–97.
  • Nordic Council of Ministers. (2002). Food additives in Europe 2000 Status of safety assessments of food additives presently permitted in the EU. TermaNord 560. Available from <http://www.norden.org/en/publications/publications/2002-560/at_download/publicationfile>. Accessed June 1, 2010.
  • Oplatowska, M., Connolly, L., Stevenson, P., Stead, S. and Elliott, C. T. (2011a). Development and validation of a fast monoclonal based disequilibrium enzyme-linked immunosorbent assay for the detection of triphenylmethane dyes and their metabolites in fish. Anal. Chim. Acta 698:51–60.
  • Oplatowska, M., Donnelly, R. F., Majithiya, R. J., Glenn Kennedy, D. and Elliott, C. T. (2011b). The potential for human exposure, direct and indirect, to the suspected carcinogenic triphenylmethane dye Brilliant Green from green paper towels. Food Chem. Toxicol. 49:1870–1876.
  • Oplatowska, M. and Elliott, C. T. (2011). Development and validation of rapid disequilibrium enzyme-linked immunosorbent assays for the detection of Methyl Yellow and Rhodamine B dyes in foods. The Analyst. 136:2403–2410.
  • Oplatowska, M., Stevenson, P. J., Schulz, C., Hartig, L. and Elliott, C. T. (2011c). Development of a simple gel permeation clean-up procedure coupled to a rapid disequilibrium enzyme-linked immunosorbent assay (ELISA) for the detection of Sudan I dye in spices and sauces. Anal. Bioanal. Chem. 401:1411–1422.
  • Oreopoulou, V., Psimouli, V., Tsimogiannis, D., Anh, T. K., Tu, N. M., Uygun, U., Koksel, H., Gokmen, V., Crews, C., Tomoskozi, S., Domotor, L., Balazs, G., Zhang, L., Liu, H., Cui, Y., Liu, B., Wenping, D., Xingguo, W., Weining, H., Ozer, H., Zhongdong, L. and El-Nawawy, M. (2009). Assessing food additives: The good, the bad and the ugly. Qual. Assur. Saf. Crops Foods 1:101–110.
  • Pardo, O., Yusà, V., León, N. and Pastor, A. (2009). Development of a method for the analysis of seven banned azo-dyes in chilli and hot chilli food samples by pressurised liquid extraction and liquid chromatography with electrospray ionization-tandem mass spectrometry. Talanta. 78:178–186.
  • Pemberton, R. M., Hart, J. P. and Mottram, T. T. (2001). An electrochemical immunosensor for milk progesterone using a continuous flow system. Biosens. Bioelectron. 16:715–723.
  • Pérez-Urquiza, M. and Beltrán, J. L. (2000). Determination of dyes in foodstuffs by capillary zone electrophoresis. J. Chromatogr. A 898:271–275.
  • Perva-Uzunalić, A., Škerget, M., Weinreich, B. and Željko, K. (2004). Extraction of chilli pepper (var. Byedige) with supercritical CO2: Effect of pressure and temperature on capsaicinoid and colour extraction efficiency. Food Chem. 87:51–58.
  • Pielesz, A., Baranowska, I., Rybak, A. and Wlochowicz, A. (2002). Detection and determination of aromatic amines as products of reductive splitting froms azo dyes. Ecotoxicol. Environ. Saf. 53:42–47.
  • Pinheiro, H., Touraud, E. and Thomas, O. (2004). Aromatic amines from azo dye reduction: Status review with emphasis on direct UV spectrophotometric detection in textile industry wastewaters. Dyes Pigments 61:121–139.
  • Premier Analytical Services. (2013). Illegal dye testing. Available from <http://www.rhmtech.co.uk/info-sheets/illegal-dye-testing.html>. Accessed June 1, 2013.
  • Puoci, F., Garreffa, C., Iemma, F., Muzzalupo, R., Spizzirri, U. G. and Picci, N. (2005). Molecularly imprinted solid phase extraction for detection of sudan I in food matrices. Food Chem. 93:349–353.
  • Qi, Y. H., Shan, W. C., Liu, Y. Z., Zhang, Y. J. and Wang, J. P. (2012). Production of the polyclonal antibody against sudan 3 and Immunoassay of sudan dyes in food samples. J. Agric. Food Chem. 60:2116–2122.
  • QTS Analytical. (2012). Illegal dye testing. Available from <http://www.qtsanalytical.com/illegal-dye-testing/?utm_source=rss&utm_medium=rss&utm_campaign=illegal-dye-testing>. Accessed June 1, 2013.
  • Rao, P. and Sudershan, R. (2008). Risk assessment of synthetic food colours: A case study in Hyderabad, India. Int. J. Food Saf. Nutr. Pub. Health. 1:68–87.
  • Rapid Alert System For Food and Feed (RASFF). Online database. Available from <https://webgate.ec.europa.eu/rasff-window/portal/>. Accessed 1 September 2013.
  • Rebane, R., Leito, I., Yurchenko, S. and Herodes, K. (2010). A review of analytical techniques for determination of Sudan I – IV dyes in food matrixes. J. Chromatogr. A 1217:2747–2757.
  • Regulation (EC) No 1925/2006 of the European Parliament and of the Council of 20 December 2006 on the addition of vitamins and minerals and of certain other substances to foods. Off. J. Eur. Union L 404:26–38.
  • Regulation (EC) No 1333/2008 of the European Parliament and the Council of 16 December 2008 on food additives. Off. J. Eur. Union L 354:16–33.
  • Reyns, T., Fraselle, S., Laza, D. and Loco, J. V. (2010). Rapid method for the confi rmatory analysis of chrysoidine in aquaculture products by ultra- performance liquid chromatography – tandem mass spectrometry. Biomed. Chromatogr. 24:982–989.
  • Roybal, J. E., Allen, P. P., Munns, R. K., Holland, D. C., Hurlbut, J. A. and Long, A. R. (1995). Determination of malachite green and its metabolite, leucomalachite green in catfish (Ictalurus punctatus) tissue bu liquid chromatography with visible detection. Residues Trace Elements 78:453–457.
  • Ruf, J., Walter, P., Kandler, H. and Kaufmann, A. (2012). Discovery and structural elucidation of the illegal azo dye Basic Red 46 in sumac spice. Food Addit. Contam. Pt A 29:897–890.
  • Rushing, L. G. and Hansen, E. B. (1997). Confirmation of malachite green, gentian violet and their leuco analogs in catfish and trout tissue by high-performance liquid chromatography utilizing electrochemistry with ultraviolet-visible diode array detection and fluorescence detection. J. Chromatogr. B 700:223–231.
  • Rushing, L. G. and Thompson, H. C. (1997). Simultaneous determination of malachite green, gentian violet and their leuco metabolites in catfish or trout tissue by high-performance liquid chromatography with visible detection. J. Chromatogr. B 688:325–330.
  • Rushing, L. G., Webb, S. F. and Thompson, H. C. (1995). Determination of leucogentian violet and gentian violet in catfish tissue by high-performance liquid chromatography with visible detection. J. Chromatogr. B 674:125–131.
  • Ryvolová, M., Táborský, P., Vrábel, P., Krásenský, P. and Preisler, J. (2007). Sensitive determination of erythrosine and other red food colorants using capillary electrophoresis with laser-induced fluorescence detection. J. Appl. Behav. Anal. 1141:206–211.
  • Safarík, I. and Safariková, M. (2002). Detection of low concentrations of malachite green and crystal violet in water. Water Res. 36:196–200.
  • Scherpenisse, P. and Bergwerff, A. (2005). Determination of residues of malachite green in finfish by liquid chromatography tandem mass spectrometry. Anal. Chim. Acta 529:173–177.
  • Schummer, C., Sassel, J., Bonenberger, P. and Moris, G. (2013). Low-Level Detections of Sudan I, II, III and IV in Spices and Chili-Containing Foodstuffs Using UPLC-ESI-MS/MS. J. Agric. Food Chem. 61:2284–2289.
  • Scotter, M. J. (2011a). Emerging and persistent issues with artificial food colours: Natural colour additives as alternatives to synthetic colours in food and drink. Qual. Assur. Saf. Crops Foods 3:28–39.
  • Scotter, M. J. (2011b). Methods for the determination of European Union-permitted added natural colours in foods: A review. Food Addit. Contam. Pt. A 28:527–596.
  • Shan, W. C., Xi, J. Z., Sun, J., Zhang, Y. J. and Wang, J. P. (2012). Production of the monoclonal antibody against Sudan 4 for multi-immunoassay of Sudan dyes in egg. Food Control. 27:146–152.
  • Shen, Y.-D., Deng, X.-F., Xu, Z.-L., Wang, Y., Lei, H.-T., Wang, H., Yang, J.-Y., Xiao, Z.-L. and Sun, Y.-M. (2011). Simultaneous determination of malachite green, brilliant green and crystal violet in grass carp tissues by a broad-specificity indirect competitive enzyme-linked immunosorbent assay. Anal. Chim. Acta. 707:148–154.
  • Silva, M. L., Garcia, M. B., Lima, J. L. and Barrado, E. (2007). Voltammetric determination of food colorants using a polyallylamine modified tubular electrode in a multicommutated flow system. Talanta. 72:282–288.
  • Singh, G., Koerner, T., Gelinas, J.-M., Abbott, M., Brady, B., Huet, A.-C., Charlier, C., Delahaut, P. and Godefroy, S. B. (2011). Design and characterization of a direct ELISA for the detection and quantification of leucomalachite green. Food Addit. Contam. Pt. A 28:731–739.
  • Smith, S., Gieseker, C., Reimschuessel, R., Decker, C.-S. and Carson, M. C. (2009). Simultaneous screening and confirmation of multiple classes of drug residues in fish by liquid chromatography-ion trap mass spectrometry. J. Chromatogr. A 1216:8224–8232.
  • Song, Y.-Z. (2010). Electrochemical reduction of sunset yellow at a multiwalled carbon nanotube (MWCNT)-modified glassy carbon electrode and its analytical application. Can. J. Chem. 88:676–681.
  • Song, Y. Z., Xu, J. M., Lv, J. S., Zhong, H., Ye, Y. and Xie, J. M. (2010). Electrochemical reduction of tartrazine at multi-walled carbon nanotube-modified pyrolytic graphite electrod. Ind. J. Chem. 49A:1030–1034.
  • Stuart, B. (2006). Analysis of illegal dyes in chilli powder by LC-UV. Statutory analysis government chemist programme ad hoc project 1. LGC Limited. Available from <http://www.governmentchemist.org.uk/dm_documents/Aanlysis%20of%20illegal%20dyes%20in%20chilli%20powder%20by%20LC-UV_3nhSP.pdf>. Accessed June 1, 2012.
  • Suglia, S. F., Solnick, S. and Hemenway, D. (2013). Soft drink consumption is associated with behavior problems in 5-yer-olds. J. Pediatr. 163:1323–1328.
  • Sun, H., Wang, F. and Ai, L. (2007). Determination of banned 10 azo-dyes in hot chili products by gel permeation chromatography-liquid chromatography-electrospray ionization-tandem mass spectrometry. J. Chromatogr. A 1164:120–128.
  • Tao, Y., Chen, D., Chao, X., Yu, H., Yuanhu, P., Liu, Z., Huang, L., Wang, Y. and Yuan, Z. (2011). Simultaneous determination of malachite green, gentian violet and their leuco-metabolites in shrimp and salmon by liquid chromatographyetandem mass spectrometry with accelerated solvent extraction and auto solid-phase clean-up. Food Control 22:1246–1252.
  • Tarbin, J. A., Barnes, K. A., Bygrave, J. and Farrington, W. H. (1998). Screening and confirmation of triphenylmethane dyes and their leuco metabolites in trout muscle using HPLC-vis and ESP-LC-MS. The Analyst 123:2567–2571.
  • Tarbin, J. A., Chan, D., Stubbings, G. and Sharman, M. (2008). Multiresidue determination of triarylmethane and phenothiazine dyes in fish tissues by LC-MS/MS. Anal. Chim. Acta 625:188–194.
  • Tateo, F. and Bononi, M. (2004). Fast determination of sudan I by HPLC/APCI-MS in hot chilli, spices, and oven-baked foods. J. Agric. Food Chem. 52:655–658.
  • The Prevention of Food Adulteration Rules. (1955). Rules 26–28. Available from <http://www.gujhealth.gov.in/images/pdf/legis/prevention-of-food-adulteration-rules-1955.pdf>. Accessed May 1, 2013.
  • Times of India. (2012). Kitchen tricks to expose food adulteration. Available from <http://articles.timesofindia.indiatimes.com/2012-05-30/diet/30658656_1_food-adulteration-common-adulterants-metanil-yellow>. Accessed September 6, 2013.
  • Tripathi, M., Khanna, S. and Das, M. (2007). Surveillance on use of synthetic colours in eatables vis a vis Prevention of Food Adulteration Act of India. Food Control 18:211–219.
  • Turnipseed, S. B., Roybal, J. E., Rupp, H. S., Hurlbut, J. A. and Long, A. R. (1995). Particle beam liquid chromatography-mass spectrometry of triphenylmethane dyes: Application to confirmation of malachite green in incurred catfish tissue. J. Chromatogr. B 670:55–62.
  • Uematsu, Y., Ogimoto, M., Kabashima, J., Suzuki, K. and Kouichi, I. (2007). Fast cleanup method for the analysis of sudan I-IV and para red in various foods and paprika color (oleoresin) by high-performance liquid chromatography/diode array detection: Focus on removal of fat and oil as fatty acid methyl esters prepared by transesterification of acylglycerols. J. AOAC Int. 90:437–445.
  • Valle, L., Diaz, C., Zanocco, A. and Richter, P. (2005). Determination of the sum of malachite green and leucomalachite green in salmon muscle by liquid chromatography–atmospheric pressure chemical ionisation-mass spectrometry. J. Chromatogr. A 1067:101–105.
  • Varga, E., Glauner, T., Berthiller, F., Krska R., Schuhmacher, R. and Sulyok, M. (2013). Development and validation of a (semi-)quantitative UHPLC-MS/MS method for the determination of 191 mycotoxins and other fungal metabolites in almonds, hazelnuts, peanuts and pistachios. Anal. Bioanal. Chem. 15:5087–5104.
  • Vidotti, E. C., Cancino, J. C., Oliveira, C. C. and Rollemberg, M. C. E. (2005). Simultaneous determination of food dyes by first derivative spectrophotometry with sorption onto polyurethane foam. Anal. Sci. 21:149–153.
  • Vidotti, E. C., Costa, W. F. and Oliveira, C. (2006). Development of a green chromatographic method for determination of colorants in food samples. Talanta 68:516–521.
  • Wang, J., Wei, K., Li, H., Li, Q. X., Li, J. and Xu, T. (2012). A sensitive and selective enzyme-linked immunosorbent assay for the analysis of para red in foods. Analyst 137:2136–2142.
  • Wang, X., Song, G., Wu, W., Zhao, J. and Hu, Y. (2008). Determination of food colorant, chrysoidine, in fish by GC-MS. Chromatographia 68:659–662.
  • Wang, Y., Wei, D., Yang, H., Yang, Y., Xing, W., Li, Y. and Deng, A. (2009). Development of a highly sensitive and specific monoclonal antibody-based enzyme-linked immunosorbent assay (ELISA) for detection of sudan I in food samples. Talanta 77:1783–1789.
  • Wang, Y., Yang, H. and Deng, A. (2011). A sensitive and selective direct competitive enzyme-linked immunosorbent assay for fast detection of Sudan I in food samples. J. Sci. Food Agric. 91:1836–1842.
  • Watson, D. H. (2001). Food Chemical Safety, Volume 2: Additives. Woodhead, Cambridge, UK.
  • Wu, L. P., Li, Y. F., Huang, C. Z. and Zhang, Q. (2006). Visual detection of Sudan dyes based on the plasmon resonance light scattering signals of silver nanoparticles. Anal Chem. 78:5570–5577.
  • Wu, X., Zhang, G., Wu, Y., Hou, X. and Yuan, Z. (2007). Simultaneous determination of malachite green, gentian violet and their leuco-metabolites in aquatic products by high-performance liquid chromatography-linear ion trap mass spectrometry. J. Chromatogr. A 1172:121–126.
  • Xiao, F., Zhang, N., Gu, H., Qian, M., Bai, J., Zhang, W. and Jin, L. (2011). A monoclonal antibody-based immunosensor for detection of Sudan I using electrochemical impedance spectroscopy. Talanta 84:204–211.
  • Xing, W., He, L., Yang, H., Sun, C., Li, D., Yang, X., Li, Y. and Deng, A. (2009). Development of a sensitive and group-specific polyclonal antibody-based enzyme-linked immunosorbent assay (ELISA) for detection of malachite green and leucomalachite green in water and fish samples. J. Sci. Food Agric. 89:2165–2173.
  • Xing, Y., Meng, M., Xue, H., Zhang, T., Yin, Y. and Xi, R. (2012). Development of a polyclonal antibody-based enzyme-linked immunosorbent assay (ELISA) for detection of Sunset Yellow FCF in food samples. Talanta 99:125–131.
  • Xinyi, C., Xiaogang, C., Zweigenbaum, J. A., Yanyan, F., Wei, Y. and Yun, L. (2009). Discovering sudan IV in Salty Eggs with LC–TOF-MS. Chromatographia 71:139–142.
  • Xu, H., Heinze, T. M., Chen, S., Cerniglia, C. E. and Chen, H. (2007). Anaerobic metabolism of 1-amino-2-naphthol-based azo dyes (sudan dyes) by human intestinal microflora. Appl. Environ. Microbiol. 73:7759–7762.
  • Xu, J., Zhang, Y., Yi, J., Meng, M., Wan, Y., Feng, C., Wang, S., Lu, X. and Xi, R. (2010a). Preparation of anti-sudan red monoclonal antibody and development of an indirect competitive enzyme-linked immunosorbent assay for detection of sudan red in chilli jam and chilli oil. The Analyst 135:2566–2572.
  • Xu, T., Wei, K. Y., Wang, J., Eremin, S. A., Liu, S. Z., Li, Q. X. and Li, J. (2010b). Development of an enzyme-linked immunosorbent assay specific to sudan red I. Anal. Biochem. 405:41–49.
  • Xue, H., Xing, Y., Yin, Y., Zhang, T., Zhang, B., Zhang, Y., Song, P., Tian, X., Xu, Y., Wang, P., Meng, M. and Xi,R. (2012). Application of an enzyme immunoassay for the quantitative determination of azo dye (Orange II) in food products. Food Addit. Contam. Pt. A 29:1840–1848.
  • Yang, M., Fang, J., Kuo, T., Wang, D., Huang, Y., Liu, L., Chen, P. and Chang, T. (2007). Production of antibodies for selective detection of malachite green and the related triphenylmethane dyes in fish and fishpond water. J. Agric. Food Chem. 55:8851–8856.
  • Yoshioka, N. and Ichihashi, K. (2008). Determination of 40 synthetic food colors in drinks and candies by high-performance liquid chromatography using a short column with photodiode array detection. Talanta 74:1408–1413.
  • Yu, C., Liu, Q., Lan, L. and Hu, B. (2008). Comparison of dual solvent-stir bars microextraction and U-shaped hollow fiber–liquid phase microextraction for the analysis of Sudan dyes in food samples by high-performance liquid chromatography–ultraviolet/mass spectrometry. J. Chromatogr. A 1188:124–131.
  • Zhang, Y., Zhang, Z. and Sun, Y. (2006). Development and optimization of an analytical method for the determination of Sudan dyes in hot chilli pepper by high-performance liquid chromatography with on-line electrogenerated BrO- -luminol chemiluminescence detection. J. Chromatogr. A 1129:34–40.
  • Zhao, S., Yin, J., Zhang, J., Ding, X., Wu, Y. and Shao, B. (2012). Determination of 23 dyes in chili powder and paste by high-performance liquid chromatography-electrospray ionization tandem mass spectrometry. Food Anal. Method. 5:1018–1026.
  • Zou, T., He, P., Yasen, A. and Li, Z. (2013). Determination of seven synthetic dyes in animal feeds and meat by high performance liquid chromatography with diode array and tandem mass detectors. Food Chem. 138:1742–1748.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.