 Red 2G in Food
Introduction
The European Food Safety Authority (EFSA) has recently re-evaluated the food colour Red 2G and concluded on 5 July 2007 that it was prudent to regard Red 2G as being of safety concern. A regulation to suspend the use of Red 2G was subsequently adopted by the European Commission (EC) on 26 July 2007 and came into force on 28 July 2007.
Red 2G
- Red 2G (also known as CI Food Red 10; INS No. 128) is a synthetic dye commercially available as the sodium salt of the dye (water-soluble) or the aluminium lake (water-insoluble).
- Red 2G imparts light red colour, producing cherry to blood-red shades in foods. It has excellent stability to heat, light, acids and sulphur dioxide.
Safety of Red 2G
- The Joint Food and Agriculture Organization / World Health Organization Expert Committee on Food Additives (JECFA) has evaluated the safety of Red 2G and considered that the concentrations of the dye reaching the body tissues is likely to be very small and considerably lower than that required to induce mutations in bacterial studies. There was no evidence of carcinogenicity for Red 2G in animal studies. JECFA allocated an acceptable daily intake (ADI) of 0-0.1 mg/kg body weight for Red 2G in 1981.
- Aniline, the metabolite of Red 2G, has raised safety concern. Based on the animal data published since 1999, EFSA in July 2007 concluded that aniline was genotoxic i.e. DNA damaging in rodents and there was insufficient evidence to discount a genotoxic mechanism for the rodent carcinogenicity. Based on similar metabolism of aniline in animals and humans, carcinogenic risk for human cannot be excluded. EFSA then withdrew the ADI for Red 2G previously established by the European Commission.
Regulatory Control
- The Codex Alimentarius Commission has not established any standard for Red 2G in food.
- Red 2G is not a permitted food colour in the Mainland, US, Canada , Australia , member countries of the European Union, Singapore etc.
- In Hong Kong , according to the Colouring Matter in Food Regulations (Cap. 132H), Red 2G is a permitted colouring matter. However, the Centre for Food Safety is now preparing a legislative amendment to remove Red 2G from the list of permitted colouring matter under the Regulations as a precautionary measure.
Advice to the Trade
- Stop using Red 2G and Red 2G containing colours in food as soon as possible.
- Reformulate the recipes to remove Red 2G and Red 2G containing colours or replace them with permitted alternatives such as Erythrosine, Ponceau 4R, Amaranth, Allura Red AC or other natural permitted colours where appropriate.
Risk Assessment Section
Centre for Food Safety
November 2007
|
