Food Colours in Fish, Seafood, Meat and Meat Alternatives – April 1, 2019 to March 31, 2020

Food colours, both naturally-sourced and synthetically manufactured, are widely used by the food industry. They are incorporated into processed foods for a variety of reasons including: to compensate for the natural colour(s) lost during processing; to achieve a uniform product colour; and to make the food appear more appealing and appetizing.

In Canada, food colours are considered food additives and are regulated under Marketing Authorizations issued by the Minister of Health. Health Canada conducts detailed, rigorous, safety-focused pre-market evaluations of food additives prior to allowing their use in foods and setting the maximum allowable levels of use of those colours ^{Footnote 5 Footnote 6}. It should be noted that coloured impurities other than the main colour (called subsidiary colours) are not regulated within food products, but are regulated as part of the food colour raw material source. In Canada, 10 synthetic colours have been approved for use in food, and are listed in the Food and Drug Regulations (FDR). The presence of 1 or more approved colours in food is not unexpected. Declaration of individual colours by the manufacturers was voluntary when the survey was carried out. However, Health Canada recently amended the food colour labelling requirements that require colouring agents to be identified on labels by their common name in order to make more information available to consumers when making food selections ^Footnote 7.

The presence of non-permitted food colours, particularly industrial dyes, may pose a health risk to the consumer, as some are potentially damaging to DNA and carcinogenic ^{Footnote 1 Footnote 2}. Undeclared use of permitted synthetic colouring agents may also be a potential concern to a small percentage of the population which has exhibited sensitivity to synthetic colouring agents, resulting in skin rashes and triggering asthmatic reactions in individuals with asthma ^{Footnote 3 Footnote 4}. Furthermore, several studies have suggested a correlation between consumption of certain synthetic food colours and hyperactive behaviour in children, although this relationship has not been conclusively proven ^{Footnote 8 Footnote 9}. Despite the lack of a clear link, anecdotal information suggests that certain consumers are cautious about the use of synthetic food colour additives, primarily for health and safety reasons. With trends toward healthier lifestyles, the food industry is noting that consumers are demanding fewer artificial or synthetic ingredients in foods ^Footnote 10. Targeted surveys focused on colouring agents have been carried out previously and will continue to generate further baseline data.

A variety of domestic and imported fish, seafood, meat and meat alternatives were sampled between April 1, 2019 and March 31, 2020. Samples of products were collected from local/regional retail locations located in 11 major cities across Canada. These cities encompassed 4 Canadian geographical areas:

• Atlantic (Halifax, Moncton)
• Quebec (Montreal, Quebec City)
• Ontario (Toronto, Ottawa)
• West (Calgary, Saskatoon, Vancouver, Victoria, Winnipeg)

The number of samples collected from these cities was in proportion to the relative population of the respective areas.

Samples were analyzed by an ISO/IEC 17025 accredited food testing laboratory under contract with the Government of Canada. Based on the nature of the food product, samples were analyzed for water-soluble, oil-dispersible colours, or both. See Appendix A for a list of the colours analyzed. The results represent finished food products as sold and not as they would be consumed, whether the product sampled is considered an ingredient or requires preparation prior to consumption.

Of the 398 food samples tested, artificial food colours were not detected in most (396) of these samples. Food colours were detected in only 2 (0.5%) samples. Allura Red, a permitted food colour, was found in a sample of deli meat (pork sausages) at 6.7 parts per million (ppm), and the declaration of use was made in the list of ingredients. This sample was compliant with Canadian regulations. Low levels of Metanil Yellow (0.078 ppm) and Orange II (0.077 ppm) were found in a sample of RTE curry dish, neither is permitted in Canada, therefore the sample was not compliant. The overall compliance rate from this study was 99.7%.

The main objectives of this targeted survey were to expand upon baseline data regarding the levels of permitted synthetic food colours in selected foods on the Canadian retail market and to obtain information regarding the presence of non-permitted food colours in a variety of foods. Out of a total of 398 samples tested, 397 (99.7%) samples were in compliance with Canadian standards and limits.

Table 4 compares this survey results with 5 years of past survey data for food colours ^{Footnote 11  Footnote 12  Footnote 13  Footnote 14 Footnote 15}. The detection rate in this survey (2019) was much lower compared to previous surveys and the compliance rate was higher than previous surveys. Colours can could be introduced into food products as components of some of the ingredients. The source of Orange II and Metanil Yellow detected in the 1 non-compliant product product could not be confirmed. This product containing 2 non-permitted food colours was deemed to represent a health risk, appropriate follow-up actions were initiated that reflected the magnitude of the human health concern.

List of colours tested by the accredited laboratory in this survey (permitted colours in bold)

Water-soluble colours

• Tartrazine
• Amaranth
• Indigo Carmine (Indigotine)
• Sunset Yellow FCF
• Allura Red
• Ponceau SX
• Fast Green FCF
• Brillant Blue FCF
• Erythrosin B
• Chlorophyllin
• Ponceau 4R (New Coccine) ^Footnote a
• Fast Red E ^Footnote a
• Bordeaux R ^Footnote a
• Erythrosin Yellowish (2,4,5-triiodofluorescein) ^Footnote a
• 4,5-diiodofluorescein ^Footnote a
• Crocein Orange G ^Footnote a
• Orange II ^Footnote a
• 2,4,7-triiodofluorescein ^Footnote a
• Orange GGN
• Azorubine (Carmoisine)
• Lissamine Green
• Quinoline Yellow 1
• Eosin Y
• Patent Blue VF
• Patent Blue Violet Calcium
• Chrysoidine G
• Rhodamine B

Fat-soluble colours

• Sudan I
• Sudan II
• Sudan III
• Sudan IV
• Sudan Red B
• Sudan Red 7B
• Sudan Red G
• Sudan Orange G
• Sudan Blue II
• Solvent Blue 59
• Toluidine Red
• Para Red
• Metanil Yellow
• Jaune Yellow ^Footnote b
• Orange II ^Footnote b
• Rhodamine B ^Footnote b
• Sudan Black B
• Citrus Red 2