Food Industry: Beware: Fresh look of vegetables could be due to hazardous chemicals

The soft, shiny red exterior of tomatoes or the lush, green texture of peas and leafy veggies might tempt one’s taste buds and their “freshness” might appeal to the eyes, but there lies something sinister beneath – a toxic concoction of hazardous chemicals.

Says Utpal Raychaudhuri, a senior scientist at the Department of Food Technology, Jadavpur University: “The consumption of raw fruits and vegetables has become a paradox. The rampant use of chemicals contravenes their nutritional benefits.”

Chemicals such as copper sulfate, rhodamine oxide, malachite green and the deadly carbide are the ones most commonly used to accentuate coloration and freshness.

“These are neurotoxic (affecting the brain) causing Alzheimer’s and dementia and are also carcinogenic. In addition, they speed up the ageing process,” Raychaudhuri said.

The vibrant green exterior of green peas and chilies are a result of the unscrupulous use of malachite green, a textile dye, a well-known carcinogen.

Other green vegetables such as lady’s finger, bitter gourd and the other gourd varieties are given a facelift by being washed in copper sulfate, commonly known as blue vitriol.

Read more: Beware: Fresh look of vegetables could be due to hazardous chemicals | Firstpost