Original Research Article
Year: 2017 | Month: Aug | Volume: 7 | Issue: 8 | Pages: 110-114
Evaluation of Toxicity of Synthetic Food Colors on Human Normal Flora and Yeast
Prithviraj Sadar1, Pooja Dande2, Nikhilesh Kulkarni3, Rachana Pachori1
1Assistant Professor, 2Research scholar Post graduate, 3Associate Professor and Head, Department of Microbiology, R. A. College, Washim(M.S) India
Corresponding Author: Prithviraj Sadar
ABSTRACT
The present work was undertaken to study the toxic effect of synthetic food colors against human normal flora and Yeast. Four colors viz Orange, Yellow, Red and Green; derivatives of synthetic dyes were used. The toxic effect of all food colors were analyzed by performing antimicrobial activity adopting disc diffusion method. The results indicate that almost all food colors found inhibitory for test organisms i.e., Escherichia coli, Staphylococcus albus and Saccharomyces cerevisiae. It was also observed that the inhibitory effect was found directly proportional to the concentrations of food colors. Hence, it is recommended that dilute synthetic food colorants up to safe level before add into food, Food products; drinks etc. or natural colorants seemed to be the best choice as food colorants.
Key words: Synthetic food colors, Human Normal flora (Escherichia coli, Staphylococcus albus) and Yeast (Saccharomyces cerevisiae), Disk diffusion Method, Anti-microbial Activity.