Some brands of tomato paste on the Ghanaian market have been detected with the presence of erythrosine and starch, substances that have been banned by the Food and Drugs Authority (FDA).
A study conducted by the Kwame Nkrumah University of Science and Technology (KNUST) in Kumasi came out with the finding.
Erythrosine, also known as Red Dye No. 3, is widely used as a food colourant in toffees, candies, and drinks. But the FDA has banned the substance stating potential health risks as the reason for the position. The Authority has also said that it is not permitting the usage of starch in the product because it is prohibited in tomato paste formulations.
The research was taken in Accra and Kumasi where eight different brands of tomato concentrate that met standard labelling requirements were examined.
According to the research findings, all the eight samples showed the expected colour and texture of tomato but some did not contain the 24% natural tomato content.
The study surprisingly found erythrosine in two of the samples, although it was not stated on the labels. Starch content in some samples ranged from 1g/100g to as high as 24g/100g.
The research, published in the International Journal of Food Science, was led by Dr. Abena Boakye of the Department of Food Science and Technology.
Commenting on the findings, she stated: “The Ghana FDA should not only focus on removing erythrosine from tomato products but also extend its regulations to include manufacturers of confectionery, candies, drinks, and other food products containing this harmful dye.
“These findings should fuel further research and inform policymakers on the necessary steps to ensure the safety of food products available to consumers.”
Erythrosine has been linked to health concerns, prompting the U.S. Food and Drug Administration (USFDA) to impose a complete ban on its use in food products earlier this year. Manufacturers have been given two years to remove it from shelves entirely.
The findings of the KNUST research has established the need to ensure stricter monitoring and enforcement by regulatory institutions to stop the usage of these harmful additives in food products.
Researchers also recommend that these findings serve as a guide for stakeholders in implementing safer food production practices.
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