Memo: Background about Sudan dyes in food

Background about Sudan dyes in food: the banned colour Sudan I was found in chilli powder used to make Worcester sauce, which was used as an ingredient in other products.

Sudan I, II, III and IV are industrial dyes normally used for colouring plastics and other synthetic materials. The current EU legal framework on colours in food establishes a EU positive list of colours authorised for use in food to the exclusion of all others. As Sudan dyes are not included in this list, the presence of these dyes in food contravenes EU legislation. Sudan I was fraudulently used to enhance the colour of the food. Sudan dyes have a carcinogenic effect and a potential risk of genotoxicity. Consequently, the fraud identified by adulteration of chilli and chilli products by Sudan dyes constituted a risk for public health.

Sudans dyes are classified in Group 3 of IARC (International Agency for Research on Cancer) as to their carcinogenic risk to humans.