Green veggies made greener with lethal copper sulphate

HYDERABAD: After a crackdown on artificially ripened fruits, authorities on Friday said they were planning raids on vegetables markets, as most of greens were laced with copper sulphate and chemical dye which could even kill if consumed on a regular basis. 

Two days after the Hyderabad High Court ordered a crackdown on traders for using calcium carbide to ripen fruits, food safety officials admitted that high levels of chemical are used in vegetables sold in Hyderabad's markets. 

"The vegetables are dipped in coloured dyes, which is a violation of the Prevention of Food Adulteration Act. The vendors who usually sell such vegetables collect the vermin-infected ones, which are unfit for consumption, and colour them with artificial colouring," said G Vinod Dayal, food safety officer, Hyderabad. 

"We will proactively launch a crackdown on such vendors and collect samples for testing and take it forward from there," Dayal told TOI. If adulteration is detected in the sample after testing, a court case would be filed and the penalty could attract a jail term of up to six months, along with a fine of up to Rs 5 lakh. 

According to food safety officers, most green vegetables like peas, gourds and cucumbers are dipped in chemicals such as copper sulphate which is crystalline blue in colour but gives the vegetables a fresh green look. 

The poisonous chemical is largely used in the book-binding industry, and when consumed by humans, could lead to multiple health problems and can even cause death. 

A recent study conducted by National Institute of Nutrition showed how vegetables sold in five prominent markets of the city -- including Erragadda, Kukatpally, Mehdipatnam, Falaknuma and LB Nagar -- contained pesticides and other such chemicals. 

Later scientists from the Food and Drug Toxicology Research Centre (FDTRC) said vegetables laced with copper sulphate can lead to severe gastrointestinal infections -- the first symptom being vomiting. 

To make matters worse, green chillies is often coloured with a dye called 'malachite green,' an official said. "It is commonly used as a dying agent for paper, leather and silk. But now it's being used in food," said Arjun L Khandare of FDTRC, which is part of National Institute of Nutrition. 

Similarly for vegetables which are predominantly red in colour, coloured dyes are injected to make them look fresh. 

"Many farmers use polluted water for irrigation purpose, which ultimately brings down the colour of the vegetables. And that is why they are forced to use such artificial colours to make their 'wares' look better. The chemicals that they use are beyond the permissible limit," added Khandare.