ABSTRACT
The authors studied the mutagenic action of the food dyes, tartrazine (both Soviet and imported) and indigocarmine in a microbial model and in warm-blooded animals (linear mice). Determined the toxicity and mutagenic action of the dyes on E. coli, strain K-12, carried out chromosomal analysis of the bone marrow, examined the dominant lethals in CBA X C57BL/6 mice. The recommended daily dose amounts to 400 mg/kg for tartrazine and to 50 mg/kg for indigocarmine with regard to the safety factor equal to 100. The data derived as a result of studying the mutagenic activity of tartrazine manufactured in the USSR and CSSR and indigocarmine paste in 3 experimental models allow the conclusion to be made that the doses of these dyes applied in food industry are fairly safe.
Subject(s)
Azo Compounds/toxicity , Chromosome Aberrations , Food Coloring Agents/toxicity , Indigo Carmine/toxicity , Indoles/toxicity , Mutation , Tartrazine/toxicity , Animal Feed/toxicity , Animals , Bone Marrow/ultrastructure , Culture Media , Escherichia coli/genetics , In Vitro Techniques , Karyotyping , Male , Mice , Mice, Inbred C57BL , Mice, Inbred CBA , Mutagenicity Tests , MutagensABSTRACT
Bone marrow cells from CBA mice who had been given sprats cooked by means of the smoking preparation "Vakhtol" or by smoking over a month were subjected to cytogenetic analysis during the metaphase. No mutagenic changes were found in bone marrow cells.
Subject(s)
Food Preservatives/adverse effects , Meat/adverse effects , Mutagens , Animals , Chromosome Aberrations , Fishes , Male , Mice , Mice, Inbred CBASubject(s)
Food Preservatives/pharmacology , Mutagens , Animals , Chromosome Aberrations , Chromosomes, Bacterial/drug effects , Chromosomes, Human , Dose-Response Relationship, Drug , Escherichia coli/drug effects , Escherichia coli/genetics , Female , Humans , In Vitro Techniques , Lymphocytes/drug effects , Male , Rats , Sex Chromosomes/drug effects , Time FactorsABSTRACT
Long-term investigations were conducted with three generations of animals to elucidate the effect of cooked sausage prepared by various methods on the sexual and reproductive functions. It was found that the smoke-treated products under study produced on the organism a more marked untoward effect than did the ones prepared by using the synthetic smoking agent (see article of journal).