Context:
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Auramine O, a banned industrial dye, has been repeatedly detected in Indian food items, raising serious public health and food safety concerns.
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Despite existing regulations, its recurring presence highlights enforcement gaps, low awareness, and economic incentives driving food adulteration.
Key Highlights:
Nature of the Issue – Auramine O
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Auramine O is a synthetic yellow dye primarily used in textiles, leather, and paper industries.
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It is not approved as a food colourant in India.
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The International Agency for Research on Cancer (IARC) classifies it as possibly carcinogenic, linked to liver damage, kidney toxicity, and cancer risks.
Reasons for Continued Use
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Low cost and easy availability in local chemical markets.
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Used by small-scale food vendors to mimic saffron or turmeric colour in sweets, snacks, and spices.
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Weak enforcement capacity and lack of awareness among vendors contribute to persistence.
Regulatory and Administrative Response
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Food Safety and Standards Authority of India (FSSAI) has intensified surveillance drives, especially during festivals and peak consumption periods.
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Increased sampling, testing, and penalties under the Food Safety and Standards Act, 2006.
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Focus on regulating chemical supply chains, not just end food products.
Role of Awareness and Technology
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Deployment of rapid food testing kits at field level.
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Consumer education campaigns to help identify non-permitted colours and encourage safer choices.
Relevant Prelims Points:
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Issue: Food adulteration using non-permitted industrial dyes.
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Causes: Low-cost substitutes, informal food sector, weak inter-state enforcement.
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Government Initiatives:
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Food Safety and Standards Act, 2006 – legal framework against adulteration.
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FSSAI surveillance, inspections, and awareness drives.
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Benefits of Action: Improved public health, reduced cancer risks, safer food ecosystem.
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Challenges: Resource constraints of states, fragmented markets, low consumer awareness.
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Impact: Direct link to nutrition security, public health, and SDG-3 (Good Health and Well-being).
Relevant Mains Points:
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Key Institutions: FSSAI, IARC, State Food Safety Departments.
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Conceptual Clarity:
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Difference between permitted food colours and industrial dyes.
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Food adulteration as a governance and public health issue.
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Governance Dimension: Need for uniform enforcement across states, better coordination between chemical regulators and food authorities.
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Science & Technology: Importance of portable testing tools and laboratory capacity.
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Way Forward:
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Stricter control over chemical dye markets.
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Mandatory vendor training and licensing.
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Strengthened consumer awareness, clear labelling norms, and deterrent penalties.
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UPSC Relevance (GS-wise):
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GS II: Governance, regulatory institutions, public policy implementation.
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GS III: Science & Technology (toxic substances), Environment & Health, Food security.
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Prelims: Food safety laws, institutions, carcinogenic substances.