Following the examples of Goa, Tamil Nadu, Puducherry, and Maharashtra, the Karnataka government on Monday banned food colouring agents, especially found in ‘gobi manchurian’ dishes and cotton candies.

According to officials, gobi manchurian or the fried cauliflower-based dish tossed in sauces with added colour, has been found to contain large amounts of carcinogenic substances.

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“Gobi manchurian and the colourful cotton candy have sent alarm bells ringing across health departments as laboratory tests have shown cancer-causing additives Rhodamine-B and Tartrazine were being used in their preparation,” an official requesting anonymity said.

Officials of Karnataka’s health ministry collected nearly 171 samples of these food items from various roadside eateries and hotels to test the quality of the additives used.

“Our findings revealed that around 107 unsafe artificial colours were found in these dishes. We found only 64 safe samples, which is alarming. We have taken swift action to ban these immediately,” Health Minister Dinesh Gundu Rao told a news channel.

Health inspectors are expected to conduct random visits and surprise raids on food outlets in the state to maintain strict implementation of the ban, said ministry officials.

“Any violation will attract 7 years of life imprisonment and a fine up to Rs 10 lakh,” said Rao. Repeat violators will be handled with an iron fist and will be booked under the strictest section of the law. One cannot play with the lives and health of people,” warned Rao.

Rhodamine-B is a harmful chemical colouring agent extensively utilized in textile dyeing and the paper industry, known for its original green appearance. Upon introduction to liquids, it undergoes a transformation, turning vividly pink or red.

Experts say when used for a long period of time and consistently, such as the kind seen in addictive choices made by regular diners, they can cause long-term inflammation.

According to Food Safety and Standards Authority of India (FSSAI), the use of carotene and carotenoids, including beta-carotene, canthaxanthin, chlorophyll, caramel, riboflavin, saffron and curcumin is allowed. As per FSSAI regulations, the final concentration of synthetic food colorants should not exceed 100 ppm in foods and beverages (FSSAI 2009).