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The study evaluates the mutagenic potential of the food dye apple green, commonly used in various confections. Using the Ames test with Salmonella typhimurium strains TA98 and TA100, it was found that apple green exhibited moderate mutagenicity at higher concentrations, particularly in TA100, while being non-mutagenic in TA98. The findings suggest that prolonged exposure to this dye could pose health risks due to its mutagenic properties.

Author

shubham.koundal

Language

EN