Food Research Scientists from Kwame Nkrumah University of Science and Technology’s (KNUST) Department of Food Science and Technology have found a dangerous, prohibited ingredient in some tomato pastes that are marketed in Ghana.
Erythrosine, sometimes referred to as Red Dye No. 3, is a chemical that is used as a coloring agent in a variety of foods, such as drinks, sweets, and toffee.
These products may have the label “Number 3” on them.
The Ghana Food and Drugs Authority (FDA), however, forbids the material’s usage in tomato paste manufacturing.
This is because Erythrosine has been known to cause different health concerns and is not allowed in tomato paste production.
Starch is also prohibited in tomato paste compositions in Ghana.
However, traces of both starch and erythrosine were discovered in some samples of tomato paste sold in Ghana, according to a study conducted by KNUST food experts.
Tomato concentrate, sometimes known as tomato paste or tomato mix, is now a widely utilized, convenient meal item in Ghanaian restaurants, fast food businesses, and homes.
It provides a speedy and reasonably priced substitute for fresh tomatoes, particularly during tomato season.
Concerns regarding the safety of tomato concentrate brands available in Ghana have been voiced over time.
The purpose of the study, which was carried out in Accra and Kumasi, was to evaluate the quality of tomato concentrates that are offered for sale.
Eight samples of various brands that met the requirements for standard labeling were chosen.
In accordance with standard physical standards, the researchers discovered that all of the samples had a paste-like appearance, a color spectrum from red to dark red, and the distinct taste of tomato concentrate.
Production guidelines state that tomato paste must have a minimum of 24% natural tomato content.
The study, which was published in the International Journal of Food Science, also found that the starch content ranged from 1g/100g to 24g/100g.
The U.S. Food and Drug Administration (USFDA) banned erythrosine from food products in January due to its potential health risks, and manufacturers were given two years to remove it from shelves and completely end its use. However, the total natural tomato content in some of the sampled brands fell outside this recommended range.
The study, which was headed by Dr. Abena Boakye of the university’s Department of Food Science and Technology, urged the Ghana FDA to expand its regulations to include the removal of erythrosine from candies, drinks, confections, and other food products that contain this dangerous dye.
According to her, the results should encourage more study and advise decision-makers on how to guarantee the safety of consumer-available food products.
Additionally, the researchers suggested that the results be used to guide essential actions and notify stakeholders in order to supply consumers with safe tomato concentrates and other food products.
Source: GNA