DETERMINE THE PREVALENCE OF FOOD CONTAMINATION TO SYNTHETIC COLORS WITH THIN LAYER CHROMATOGRAPHY IN SHAHREKORD

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AALIPOUR HAFSHEJANI F.; MAHDAVI HAFSHEJANI F.

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Journal: Journal of Shahrekord University of Medical Sciences Year:2016 | Volume:17 | Issue:6 Page(s): 103-112

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Title

DETERMINE THE PREVALENCE OF FOOD CONTAMINATION TO SYNTHETIC COLORS WITH THIN LAYER CHROMATOGRAPHY IN SHAHREKORD

Author(s)

AALIPOUR HAFSHEJANI F. | MAHDAVI HAFSHEJANI F. | Issue Writer Certificate

Keywords

SYNTHETIC COLORSQ2

FOODQ3

PREVALENCE CONTAMINATIONQ2

TLCQ2

Abstract

Background and aims: SYNTHETIC COLORS (dyes) are used widely in FOOD as one of FOOD additives. Inappropriate use of dyes creates hazards such as allergy and cancer for consumer. This study was aimed to determine the prevalence of FOOD contamination to SYNTHETIC COLORS.Methods: This research is a descriptive study. In this study, 2458 FOOD samples such as candy (Nabat), poolaky, charkhandi, cream and none cream sweets; ice-cream, barbecue chicken and saffron fluids were tested. These samples were collected randomly by the sanitary inspectors from factories, small manufactures, confectionaries, restaurants and fast-foods in Chaharmahal and Bakhteiari during 2010-2013 and in order to control and supervision were sent to FOOD and beverage control laboratory of Shahrekord University of Medical Sciences. All samples were examined according to national standard number 2624 with thin layer chromatography (TLC) method.Results: This study showed that 33.8% samples (range 7.1-56.2%) were colored with dyes. Tartrazin formed 67.8% of the used SYNTHETIC COLORS. The most common dyes were observed in charkhandi samples with 56.2% and the lowest rate in ice-cream with 7.1%.Conclusion: This study demonstrated that the use irregular SYNTHETIC COLORS in FOOD have been widespread and continues this situation threat health of society. Therefore, training and supervision is essential and important for maintaining healthy communities.

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APA: Copy

AALIPOUR HAFSHEJANI, F., & MAHDAVI HAFSHEJANI, F.. (2016). DETERMINE THE PREVALENCE OF FOOD CONTAMINATION TO SYNTHETIC COLORS WITH THIN LAYER CHROMATOGRAPHY IN SHAHREKORD. JOURNAL OF SHAHREKORD UNIVERSITY OF MEDICAL SCIENCES, 17(6), 103-112. SID. https://sid.ir/paper/58683/en

Vancouver: Copy

AALIPOUR HAFSHEJANI F., MAHDAVI HAFSHEJANI F.. DETERMINE THE PREVALENCE OF FOOD CONTAMINATION TO SYNTHETIC COLORS WITH THIN LAYER CHROMATOGRAPHY IN SHAHREKORD. JOURNAL OF SHAHREKORD UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2016;17(6):103-112. Available from: https://sid.ir/paper/58683/en

IEEE: Copy

F. AALIPOUR HAFSHEJANI, and F. MAHDAVI HAFSHEJANI, “DETERMINE THE PREVALENCE OF FOOD CONTAMINATION TO SYNTHETIC COLORS WITH THIN LAYER CHROMATOGRAPHY IN SHAHREKORD,” JOURNAL OF SHAHREKORD UNIVERSITY OF MEDICAL SCIENCES, vol. 17, no. 6, pp. 103–112, 2016, [Online]. Available: https://sid.ir/paper/58683/en

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