Karnataka’s Ban on Artificial Colours in Kebabs is a Step Towards Healthier Food Standards

Harshita Rai
GG News Bureau
Bengaluru, 25th June. The recent decision by the Karnataka government to ban the use of artificial colouring agents in the preparation of vegetarian, chicken, and fish kebabs marks a significant move towards ensuring food safety and public health. This action, prompted by various complaints and subsequent laboratory tests revealing the presence of harmful substances, underscores the government’s commitment to protecting its citizens from potential health hazards.

Health Risks of Artificial Colours
Artificial colours such as “Sunset Yellow” and “Carmoisine” have been found in kebabs across the state, posing serious health risks. These synthetic additives can lead to a range of adverse effects, including allergic reactions, hyperactivity in children, and even long-term health issues such as cancer. The Karnataka health minister, Dinesh Gundu Rao, rightly emphasized the dangers these artificial colours pose, advocating for the safety and well-being of the public.

Regulatory Measures and Enforcement
The ban is not just a preventive measure but also a strict enforcement of existing food safety regulations. According to rule 16 of the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, the use of any artificial colours in kebabs is prohibited. The decision to impose severe penalties, including up to seven years of jail time and fines up to ₹10 lakhs for violators, reflects the government’s zero-tolerance policy towards such malpractice.

Previous Bans and Ongoing Efforts
This isn’t the first time Karnataka has taken decisive action against the use of harmful additives in food. Earlier this year, the state banned Rhodamine-B, a colouring agent used in popular dishes like ‘Gobi Manchurian’ and ‘cotton candy’. These continuous efforts indicate a broader initiative to rid the food industry of dangerous substances, thereby fostering a safer food environment for consumers.

The Responsibility of Food Vendors
While the government’s measures are commendable, the responsibility also lies with food vendors to comply with these regulations. Ensuring food safety should be a shared commitment. Vendors must understand that using artificial colours to enhance the visual appeal of food can no longer be justified when it endangers public health. It is crucial for them to adopt safer, natural alternatives and prioritize the health of their customers over aesthetic appeal.

A Call for Consumer Awareness
Consumers, too, play a vital role in this process. Increased awareness about the health implications of artificial additives can drive demand for safer, healthier food options. By choosing establishments that adhere to safety standards and by voicing concerns when they encounter non-compliant practices, consumers can exert significant influence over food industry practices.

Karnataka’s ban on artificial colours in kebabs is a laudable step towards safeguarding public health. It sends a strong message about the importance of food safety and the government’s dedication to enforcing stringent standards. As the state continues to tackle these issues, it is imperative for both vendors and consumers to align with these efforts, ensuring that the food we consume is not only delicious but also safe and healthy. This collective endeavor can lead to a broader cultural shift towards prioritizing health over harmful additives in our food.