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Traditionally colors are used to enhance appearance of different food products such as green, yellow and orange colors in Mithai, red colors in ice lolly, gola ganda, black colors black colors in soft drinks and yellow color in snack foods, approximately,, 90% of the colors used today are synthetic, these colors may be neurotoxic, carcinogenic, mutagenic, genotoxic and embryo-toxic.
Generally, snack foods, colored candies, bakery products, chewing gums, toffees, colored ice balls, cold-drinks and ice-creams containing non-food grade colors are vended outside the educational institutes, compromising the health of people to serious diseases such as cancer, resulting in an indirect financial burden on the national economy. This project will be a survey on use of adulterated or substandard food products by general public, particularly young school children. Moreover, it will also help health departments to establish health standards, will create awareness to the general public as well as help to establish safe levels of food colors in different processed foods.