Reasons of unauthorized use of artificial colors in food preparation with Analytical Hierarchy Process (orginal reserch article)
Subject Areas : Food Science and Technology
Reza
Khosravi Mashizi
1
(. M.Sc. of Environmental Health Engineering, Tehran University of Medical Sciences, Tehran, Iran)
مسعود
Yunesian
2
(Associated Professor of Tehran University of Medical Sciences, Tehran, Iran)
الهام
Galavi
3
(. Bachelor of Environmental health Engineering, Kerman University of Medical sciences, Kerman, Iran)
Keywords: analytical hierarchy process, food hygiene, Adulteration, Synthetic dye,
Abstract :
The unauthorized use of synthetic dyes in food has raised health concerns. Determining the reasons of unauthorized use of them can facilitate management and control actions and it also can be important step to protect the health of the community. A questionnaire on the Analytic Hierarchy Process was used to collect views of 138 persons of food staff in Kerman and health experts about the reasons for unauthorized use of artificial colors. Both health experts and staff believed that the most important reason of unauthorized use of artificial colors is economic criteria and the second criterion is awareness. Although cheaper synthetic dyes and low public awareness were selected by experts as the most important sub-criteria, client friendly and low awareness of food staff were selected by food staff. Economy and low awareness are the most important criteria for the unauthorized use of synthetic dyes, so increasing public and food staff awareness can be useful to decline unauthorized use of synthetic dyes. Effective inspection and dealing decisively with offenders, food labeling and controlled distribution of synthetic dyes also can help management of health problems.
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● Farzianpour, F., JaheadKhaniki, Gh., Younesian, M., Banaei Ghahferkhi, B., Sadeghi, M. and Hosseini, Sh. (2013). Evaluation of food color consumption and determining color type by thin layer chromatography. American Journal of Applied Sciences, 10 (2): 172-178.
● Green, L.R. and Selman, C. (2005). Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. Food Protection Trends, 25(12): 981-990.
● Hosseini, F., Habibi Najafi, M.B. and Sedaghat, N. (2009). Effect of different packaging materials and storage conditions on the colour of black cherry preserves, Journal of Food Science & Technology, 6(1): 51-45. [in Persian]
● Hosseini, H., Barazandegan, Kh., Akhondzadeh, A., Shemshadi, B., Tavakoli, H.R. and Khaksar, R. (2009). Determination the kind of meat content of Patties marketed in Tehran in 1386, Journal of Food Science & Technology, 6(3): 100-95. [in Persian]
● Iranian National Standardization Organization (2013). Authorized food additives - Food colorings - List and General Properties, Standard No. 740, 5th revision. [in Persian]
● Kiple, KF. and Ornelas, KC. (2000). Contemporary food related issues United Kingdom, UK. The Cambridge University Press, 2: 1667–1676.
● Kleinman, RE., Brown, RT., Cutter, GR., DuPaul, GJ. and Clydesdale, FM. (2011). A research model for investigating the effects of artificial food colorings on children with ADHD. American Journal of Pediatrics, 127(6): 1575-84.
● Leon, K., Mery, D., Pedreschi, F. and Leon, J. (2006). Color measurement in Lab units from RGB digital images. Food Research International, 39(10): 1084–1091.
● McKenzie-Mohr, D. and Smith, W. (1999). Fostering Sustainable Behavior: An Introduction to Community-Based Social Marketing. Gabriola Island, BC, Canada: New Society Publishers.
● Nigg, J.T., Lewis, K., Edinger, T., Falk, F. (2012). Meta-Analysis of Attention Deficit/Hyperactivity Disorder or Attention-Deficit/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives. Journal of the American Academy of Child & Adolescent Psychiatry, 51(1): 86–97.
● Ollikainen, H.T. (1982). Pleasantness of colorless and colored soft drinks and consumer attitudes to artificial food dyes. Appetite, 3(4): 369-376.
●Pankaj, P., Umezuruike, L.O. and Fahad, A.A. (2013). Color Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6(1): 36-60.
● Pratima, R. and Sudershan, RV. (2008). Risk assessment of synthetic food dyes: a case study in Hyderabad, India.Journal of Food Safety, Nutrition and Public Health, 1(1): 68-87.
● Pratima, R., Ramesh, VB., Sudershan, R.V., Prasanna Krishna, T. and Nadamuni Naidu, A. (2004). Exposure assessment of synthetic food dyes in a selected population in Hyderabad, India, Food Additives and Contaminants, 21:415–421.
● Robin, B. and Kanarek. S. (2011). Artificial food dyes and attention deficit hyperactivity disorder. Nutrition Reviews, 69(7): 385-391.
● Rowe, K.S. and Rowe, K.J. (1994). Synthetic food coloring and behaviour: a dose response effect in a double-blind, placebo-controlled. Journal of Paediatrics, 125: 691–698.
● Siow, O.N. and Norrakiah, A.S. (2011). Assessment of Knowledge, Attitudes and Practices (KAP) Among-Food Handlers at Residential Colleges and Canteen Regarding Food Safety. Sains Malaysiana, 40(4): 403–410.
● Sariri, R. and Ahmadvand, S. (2011). Antifungal Activity of Hot Water Extracts of Turnip (Brassica Rapa), Journal of Biology Science, 4(4): 45-37. [in Persian]
● Sneed, J., Strohbehn, C., Gilmore, S.A., Mendonca, A. (2004). Microbiological Evaluation of foodservice contact surfaces in Iowa assisted-living facilities. Journal of American Dietitians Associations, 104: 1722-1724.
● Soltan Delan, M.M., Mohammadi, H.R., Dastbaz, A., Vahedi, S., Salsali, M., Arasteh, M. and et al. (2007). The analysis of status of added colors to dried sweets in South of Tehran using thin layer chromatography. Journal of Gorgan University of Medical Sciences, 9(1): 73-78. [in Persian]
● Sonuga-Barke, E.J., Brandeis. D., Cortese, S., Daley, D., Ferrin, M., Holtmann, M., et al., (2013). European ADHD Guidelines Group. Nonpharmacological interventions for ADHD: systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. American Journal of Psychiatry, 1; 170(3):275-89.
● Tripathi, M., Khanna, S. and Das, M. (2007). Surveillance on use of synthetic dyes in eatables vis a vis Prevention of Food Adulteration Act of India. Food Control, 18(3): 211-219.
● Vesal, H., Mortazavian, A., Mohammadi, A. and Esmaeili, S. (2013). Potassium sorbate and sodium benzoate levels in doogh samples consumed by the Tehran market measured using high performance liquid chromatography. Iranian Journal of Nutrition Sciences & Food Technology, 8(2): 181-190. [in Persian]
● Yaghoubi, M., Karimi, S., Ketabi, S. and Javadi, M. (2011). Factors Affecting Patients' Length of Stay in Alzahra Hospital Based on Hierarchical Analysis Technique, Health Information Management, 8(3): 334. [in Persian]
● Zain, M.M. and Naing, N.N. (2002). Socio-demographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report. Southeast Asian Journal Tropical Medicine and Public Health, 33(2): 410–417.
_||_● Abbasy-Fasarani, M., Hosseini, H., Jahed-Khaniki, G., Adibmoradi, M. and Eskandari, S. (2013). Histological study of industrial hamburgers containing 30 and 60 percent meat for presence of unpermitted edible tissues and correlation of this factor to meat connective tissue chemical indices, Iranian Journal of Nutrition Sciences & Food Technology. 7(5): 311-318. [in Persian]
● Adib Moradi, M. and Barazandegan, Kh. (2010). Histological examination of Illegal Tissues samples in the sausage, Standard magazine, No. 215: 4-2. [in Persian]
●Angelillo, IF., Viggiani, M.A., Greco, R.M. and Rito, D. (2001). HACCP and food hygiene in hospital: Knowledge, attitudes and practices of food services staff in Calabria, Italy. Infection Control Hospital Epidemiology, 22: 1-7
●Avazpour, M., Seifipour, F., Abdi, J. Nabavi, T. and Zamanian-Azodi, M. (2013). Detection of dyes in confectionery products using thin-layer chromatography, Iranian Journal of Nutrition Sciences & Food Technology, 8(3): 73-78. [in Persian]
● Azimi, Y. (2006). Identify and Rank the barriers of marketing and distribution channels of Iran Khodro products using hierarchical analysis technique. [MSc Thesis] Tehran: TarbiatModarres University.
● Bahadori, M. and Mehrabian, F. (2012). Determining the Research Needs of Social Insurer: Using Analytical Hierarchy Process (AHP), Holistic Nursing and Midwifery Journal, 22(68): 17-11. [in Persian]
● Baradaran Kazemzadeh, R., Sepehri, M. and Firouzi Jahantigh, F. (2014). Department of Industrial Engineering, Faculty of Engineering, Tarbiat Modares University, Tehran, Iran. Journal of Hospital, 12(4): 41-50. [in Persian]
● Cho, S., Hertzman, J., Erdem, M. and Garriott, P. (2010). Changing food safety behavior among Latino(A) food service employee: the Food Safety Belief Model. International CHRIE Conference-Refereed Track, Event 22.
● Evans, H. S., Madden, P., Douglas, C., Adak, G. K., O’Brien, S. J., Djuretic, T., et al. Manpower Services Commission. Glossary of training terms (3rd Ed.). London: HMSO. (1998). General outbreaks of infectious intestinal disease in England and Wales: 1995 and 1996. Communicable Disease and Public Health, 1(3): 165–171.
● Farzianpour, F., JaheadKhaniki, Gh., Younesian, M., Banaei Ghahferkhi, B., Sadeghi, M. and Hosseini, Sh. (2013). Evaluation of food color consumption and determining color type by thin layer chromatography. American Journal of Applied Sciences, 10 (2): 172-178.
● Green, L.R. and Selman, C. (2005). Factors impacting food workers’ and managers’ safe food preparation practices: A qualitative study. Food Protection Trends, 25(12): 981-990.
● Hosseini, F., Habibi Najafi, M.B. and Sedaghat, N. (2009). Effect of different packaging materials and storage conditions on the colour of black cherry preserves, Journal of Food Science & Technology, 6(1): 51-45. [in Persian]
● Hosseini, H., Barazandegan, Kh., Akhondzadeh, A., Shemshadi, B., Tavakoli, H.R. and Khaksar, R. (2009). Determination the kind of meat content of Patties marketed in Tehran in 1386, Journal of Food Science & Technology, 6(3): 100-95. [in Persian]
● Iranian National Standardization Organization (2013). Authorized food additives - Food colorings - List and General Properties, Standard No. 740, 5th revision. [in Persian]
● Kiple, KF. and Ornelas, KC. (2000). Contemporary food related issues United Kingdom, UK. The Cambridge University Press, 2: 1667–1676.
● Kleinman, RE., Brown, RT., Cutter, GR., DuPaul, GJ. and Clydesdale, FM. (2011). A research model for investigating the effects of artificial food colorings on children with ADHD. American Journal of Pediatrics, 127(6): 1575-84.
● Leon, K., Mery, D., Pedreschi, F. and Leon, J. (2006). Color measurement in Lab units from RGB digital images. Food Research International, 39(10): 1084–1091.
● McKenzie-Mohr, D. and Smith, W. (1999). Fostering Sustainable Behavior: An Introduction to Community-Based Social Marketing. Gabriola Island, BC, Canada: New Society Publishers.
● Nigg, J.T., Lewis, K., Edinger, T., Falk, F. (2012). Meta-Analysis of Attention Deficit/Hyperactivity Disorder or Attention-Deficit/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives. Journal of the American Academy of Child & Adolescent Psychiatry, 51(1): 86–97.
● Ollikainen, H.T. (1982). Pleasantness of colorless and colored soft drinks and consumer attitudes to artificial food dyes. Appetite, 3(4): 369-376.
●Pankaj, P., Umezuruike, L.O. and Fahad, A.A. (2013). Color Measurement and Analysis in Fresh and Processed Foods: A Review. Food and Bioprocess Technology, 6(1): 36-60.
● Pratima, R. and Sudershan, RV. (2008). Risk assessment of synthetic food dyes: a case study in Hyderabad, India.Journal of Food Safety, Nutrition and Public Health, 1(1): 68-87.
● Pratima, R., Ramesh, VB., Sudershan, R.V., Prasanna Krishna, T. and Nadamuni Naidu, A. (2004). Exposure assessment of synthetic food dyes in a selected population in Hyderabad, India, Food Additives and Contaminants, 21:415–421.
● Robin, B. and Kanarek. S. (2011). Artificial food dyes and attention deficit hyperactivity disorder. Nutrition Reviews, 69(7): 385-391.
● Rowe, K.S. and Rowe, K.J. (1994). Synthetic food coloring and behaviour: a dose response effect in a double-blind, placebo-controlled. Journal of Paediatrics, 125: 691–698.
● Siow, O.N. and Norrakiah, A.S. (2011). Assessment of Knowledge, Attitudes and Practices (KAP) Among-Food Handlers at Residential Colleges and Canteen Regarding Food Safety. Sains Malaysiana, 40(4): 403–410.
● Sariri, R. and Ahmadvand, S. (2011). Antifungal Activity of Hot Water Extracts of Turnip (Brassica Rapa), Journal of Biology Science, 4(4): 45-37. [in Persian]
● Sneed, J., Strohbehn, C., Gilmore, S.A., Mendonca, A. (2004). Microbiological Evaluation of foodservice contact surfaces in Iowa assisted-living facilities. Journal of American Dietitians Associations, 104: 1722-1724.
● Soltan Delan, M.M., Mohammadi, H.R., Dastbaz, A., Vahedi, S., Salsali, M., Arasteh, M. and et al. (2007). The analysis of status of added colors to dried sweets in South of Tehran using thin layer chromatography. Journal of Gorgan University of Medical Sciences, 9(1): 73-78. [in Persian]
● Sonuga-Barke, E.J., Brandeis. D., Cortese, S., Daley, D., Ferrin, M., Holtmann, M., et al., (2013). European ADHD Guidelines Group. Nonpharmacological interventions for ADHD: systematic review and meta-analyses of randomized controlled trials of dietary and psychological treatments. American Journal of Psychiatry, 1; 170(3):275-89.
● Tripathi, M., Khanna, S. and Das, M. (2007). Surveillance on use of synthetic dyes in eatables vis a vis Prevention of Food Adulteration Act of India. Food Control, 18(3): 211-219.
● Vesal, H., Mortazavian, A., Mohammadi, A. and Esmaeili, S. (2013). Potassium sorbate and sodium benzoate levels in doogh samples consumed by the Tehran market measured using high performance liquid chromatography. Iranian Journal of Nutrition Sciences & Food Technology, 8(2): 181-190. [in Persian]
● Yaghoubi, M., Karimi, S., Ketabi, S. and Javadi, M. (2011). Factors Affecting Patients' Length of Stay in Alzahra Hospital Based on Hierarchical Analysis Technique, Health Information Management, 8(3): 334. [in Persian]
● Zain, M.M. and Naing, N.N. (2002). Socio-demographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report. Southeast Asian Journal Tropical Medicine and Public Health, 33(2): 410–417.