Roasted chickpeas (gram) are a popular winter snack.
Recent tests in delhi markets, including Lajpat Nagar, found many samples adulterated with Auramine O, an industrial dye.
Auramine O is the same chemical used in fabric and leather dyeing.
Initial testing revealed 40% of samples contained Auramine O.
Following this, the FSSAI and Food Safety Department launched a crackdown:
15 FIRs filed.
Licenses of 50 vendors suspended.
Hefty fines were imposed on multiple individuals.
Consumption of adulterated roasted chickpeas may increase the risk of cancer.
What is Auramine O and Its Dangers
Auramine O is a synthetic yellow pigment, prohibited in food.
It dissolves in water, giving chickpeas a bright yellow color and crisper appearance.
Classified as a probable carcinogen by the WHO (International Agency for Research on Cancer).
Health risks include:
Kidney, liver, and bladder damage.
Nervous system effects: dizziness, fatigue, headaches, vomiting.
Long-term consumption can be particularly dangerous for:
Children
Pregnant women
Elderly individuals
How to Identify Adulterated Chickpeas
Soak chickpeas or lentils in water for a few minutes.
If water turns yellow or chickpeas release color, they may be adulterated.
Real chickpeas sink slowly; fake ones sink immediately and release color.
Prevention Tips
Avoid chickpeas that appear too shiny, too yellow, or unusually crunchy.
Soak chickpeas before consumption and check for color release.
Purchase only from trusted shops or branded packets.
Stop consuming immediately if the gram tastes or smells chemical-like.
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