Abstract

KEEPING FOOD SAFE: TACKLING THE HEALTH RISKS OF PHTHALATES AND AZO DYES

Ananya Rasik Chavan* and Dr. Gaganjyot Kaur

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Abstract

Phthalates and azo dyes, prevalent in food products due to their use in packaging, processing equipment, and as additives, pose significant health risks. Phthalates can migrate into food, disrupting endocrine function, causing reproductive and developmental toxicity, and potentially leading to cancer. Azo dyes, used to enhance food appearance, can trigger allergenic reactions, genotoxic effects, and impact gut microbiota. Regulatory bodies like the Food and Drug administration (FDA) and European Food Safety Authority (EFSA) have established guidelines to mitigate these risks, although regional differences in regulations exist. Advances in analytical methods, such as chromatographic and spectroscopic techniques, have improved the detection of these substances, supporting compliance and contamination monitoring. Mitigation strategies involve adopting safer alternatives, implementing best practices, and enhancing regulatory frameworks. Consumer awareness and education on reading food labels and making informed dietary choices are crucial in reducing exposure. Continuous research is necessary to address emerging concerns, understand long-term effects, and develop innovative detection technologies. A coordinated effort among industry, regulators, and consumers is essential to ensure food safety, protect public health, and foster trust in the food supply chain. This comprehensive review highlights the importance of addressing phthalates and azo dyes in food to promote a safer and healthier environment for all.[1][2]

Keywords: Phthalates, azo dyes, food contamination, endocrine disruption, food safety, toxicology, analytical detection methods.