A food safety raid in Hapur has uncovered a factory producing adulterated tomato sauce using rotten vegetables, acid and banned synthetic colours. Officials seized nearly 200 litres of the substandard sauce, allegedly sold to local eateries and street vendors for Rs 20 per litre. The entire stock has been seized and the food safety department has initiated the process to destroy it.
Pannapur Unit Sealed After Raid
Tomato sauce or ketchup is a common condiment used in every Indian household. From snacks like samosas and pakoras to main course dishes like macaroni and pasta, it is used in many dishes to enhance the taste and texture. What is often considered a taste enhancer is becoming a threat to human health.
According to a latest report, a manufacturing unit in Pannapuri, Hapur was sealed after a raid by the food safety department.
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Common Adulterants Pose Health Risks
It is reported that many manufacturers use synthetic colors, starches, and preservatives for making ketchup and sauces to cut production cost and maximise profit. The most common adulterants used are mentioned below.
Formalin is used to preserve tomatoes, this chemical can cause inflammation of vital organs like the liver and pancreas. Synthetic dyes are chemically-treated dyes that give the sauce its red colour and when consumed regularly, can lead to major liver and gut issues. Arrowroot powder is a cheap thickening agent and its regular consumption can cause a quick rise in blood sugar, which can be a concern for people with diabetes. It also causes bloating, gas, or mild stomach discomfort.
Home Tests and Healthy Alternatives Advised
Acid while acids like vinegar and lemon juice are added to improve taste, texture, and preservation of sauces, adding substandard acids can lead to irritation in stomach, impact stomach lining, especially for people prone to acidity or acid reflux and it may lead to burning sensation, discomfort, or indigestion. Also, frequent consumption of very acidic foods like ketchup can gradually erode tooth enamel, making teeth more sensitive over time.
How to Conduct Purity Test of Tomato Sauce at Home
The Water Test: For this test, take a spoonful of ketchup and add it to a glass of water. If it dissolves quickly and leaves a red color, it’s made with synthetic dyes. Remember, authentic ketchup should float and not change the water’s color.
The Iodine Test: Take a few drops of iodine and add it to the ketchup and mix well. If the mixture turns blue, it indicates the presence of starches like arrowroot, a sign of adulteration. The Color Test: Genuine tomato ketchup is said to have a consistent red color. And if you find dark spots in it, could indicate the presence of mold, suggesting the product is unsafe for consumption and should be safely discarded.
Healthy Alternatives to Make at Home
Homemade Tomato Chutney: Instead of using processed ketchup, make a healthy move to homemade chutney. For this you need to cook fresh tomatoes with garlic, dates, and a touch of jaggery. It gives you that familiar sweet-tangy taste without added additives and refined sugar.
Tamarind Chutney: This is also a healthy and tangy alternative. To make it, you just need to simmer tamarind pulp with jaggery and spices like cumin powder, coriander powder, black salt, salt, and red chili powder. It’s a natural digestive and pairs perfectly with snacks; it also has a longer shelf life.
Beetroot Dip: This is a healthier option. To make it, simply blend boiled beet with garlic, yogurt, and a little lemon juice for a vibrant, naturally sweet alternative. Coriander and Tomato Chutney: This is a famous and healthier option. All you need to do is, blend coriander leaves with ginger, garlic, green chili, salt, and tomatoes. It is a spicy and tangy one that goes well with snacks and main courses too.
The commissioner has urged residents to be cautious while consuming food from roadside eateries. One should always check for basic hygiene and the quality of products used in food production. If anyone suspects adulteration or unsafe practices, they should report it to the food safety department.
About the author – Rehan Khan is a law student and legal journalist with a keen interest in cybercrime, digital fraud, and emerging technology laws. He writes on the intersection of law, cybersecurity, and online safety, focusing on developments that impact individuals and institutions in India.
