Context
India continues to report recurring cases of chemical adulteration in food products, particularly through the illegal addition of non-permitted synthetic dyes. Among these, Auramine O has emerged as a major contaminant, especially in spices such as turmeric and in coloured food items.
About Auramine O
- Chemical nature:
oA bright yellow, odourless crystalline powder, industrially produced as a synthetic dye.
- Industrial Uses:
oDyeing of paper, textiles, leather
oUsed as an antiseptic and fungicide
- Regulatory status:
oNot approved for use as a food colour in India, European Union, and United States.
oFalls under the category of industrial dyes, not meant for ingestion.
Health Risks
Auramine O poses significant toxicological risks:
1Organ Toxicity
oCauses liver damage, kidney impairment, and splenomegaly (enlarged spleen).
2Mutagenic Effects
oAlters genetic material, raising long-term health risks.
3Carcinogenic Potential
oClassified by the International Agency for Research on Cancer (IARC) as
Group 2B: Possibly carcinogenic to humans.
4Behaviour in Food Chains
oPersistent in the body; cumulative exposure increases health hazards.
Why It Is Used in Food Adulteration
- Low cost compared to natural or approved food colours.
- Produces a bright, uniform yellow appearance, making products look ‘high quality’.
- Easy availability in chemical markets and weak enforcement mechanisms.
- Commonly detected in:
- Turmeric (whole and powder)
- Pulses
- Sweets and condiments
- Pickles and masala mixes
Regulatory and Governance Issues in India
FSSAI Regulations:
oStrict prohibition of non-permitted colours under Food Safety and Standards Act, 2006.
oPeriodic surveillance and testing drives by state food safety departments.
Challenges:
oFragmented enforcement and limited testing infrastructure.
oPoor traceability in spice supply chains.
oHigh informal market presence in states like Maharashtra, Andhra Pradesh, Tamil Nadu.
IAS-2026 - OPTIONAL / GEOGRAPHY / PUBLIC ADMINISTRATION / SOCIOLOGY / ANTHROPOLOGY / ORIENTATION ON 03 & 04-10-2025 
