EVALUATION OF HAZARD OF SYNTHETIC FOOD DYES APPLICATION

M.O. Popovich, S.Ye. Katayeva, T.I. Melnichenko

Taking as a basis the studies that have been carried out the analysis of the situation with synthetic dyes application in food-stuffs has been proposed by the authors. The data concerning toxic properties of the dyes are presented.

On the basis of literature data about dyes toxicity and own investigations of actual dyes content in food-stuffs the authors have proposed the changes of maximum permissible levels (MPL) of some dyes. The introduction of new MPL will permit to decrease negative influence of synthetic dyes on human health.

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