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HomeAbout EPHA Environment Europe Food and Agriculture Publications and Events Society Wealth and Equity Accueil du site > Food and Agriculture > Food and Nutrition > Sudan I scandal triggers concerns (...)Sudan I scandal triggers concerns about food safety in the EU.

Sudan I is a red dye which is commonly used to colour solvents, oils, waxes, petrol and shoe and floor polishes. It is not allowed to be added to food anywhere in the EU after tests on rats have shown it can cause bladder and liver cancer.

In addition, since 2003, when it was detected in some chilli powder imported from India, all chilli coming into the EU must be accompanied by a certificate showing it has been tested and found to be free of Sudan dye.

Despite stricter rules, the chemical has recently been found in a range of food products in the UK and other EU Member States. It was contained in a chilli powder which was used by Premier Foods to make Worcester sauce. The sauce was then added to a variety of food stuffs, including soups, sauces and ready meals.

Almost 600 food products are currently known to be contaminated and must be withdrawn from sale. A list of the products is available on the Food Standards Agency website.

Of the 200 recipients of the Worcester sauce identified by UK in their country, at least 20 have sent products to other Member States of the EU.

The problem of food safety controls
The Sudan I emergency has highlighted deficiencies in food safety controls in the EU. In particular, the Food Safety Agency (FSA) waited nearly two weeks to make a public announcement after being notified of the problem on 7 February.

The European Commission has criticised the Agency for providing the updated information on the situation through their website and not through the channel of Rapid Alert System for Food and Feed (RASFF).

It also pointed out that the information provided by he UK was not enough for other Member States to carry out investigations within their country. It reiterated the need that UK should identify all the clients which have received the contaminated sauce.

The new European Commission has pledged to place food safety controls high on the political agenda. By the end of 2005, it is expected to publish a White Paper on "Better Training for Safer Food" in order to promote a harmonised approach to the operation of Community and national control systems and ensure that official controls are implemented correctly and in a uniform way across the EU.

Rules on food additives
The scandal with Sudan I has also given risen to questions on how the issue of food additives is regulated throughout Europe. In particular, why are some of them allowed in certain EU countries, and banned in others ?

The EC Directive of 1989 (amended in 1994) introduced standard codes (the so-called E-numbers) that are used to identify colourings, preservatives and other agents on food labels. Giving an additive an E number means that it has been tested for safety and approved for use within the EU.

However, some additives - those without an E number - may be permitted in some EU Member States and banned in others. For instance, a number of colourings judged safe in the UK are not authorised in the the Nordic countries due to their supposed links to allergic reactions or hyperactivity in children.


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