Evaluation of the genotoxicity of some natural food colours using bacterial assays

The genotoxicity of 5 natural food colours currently permitted within the European Economic Community has been studied. Ability to induce DNA damage was investigated by the use of a recently-developed E. coli rec assay. The induction of reverse mutations in E.coli WP2 trp uvrA and S.typhimurium TA1538 his rfa uvrB was detected in fluctuation assays. Both types of assays were conducted with and without metabolic activation using caecal extracts and liver microsomes from rats. Results obtained in these systems suggest that none of the colourings screened induced detectable genotoxicity.