ASIAN caterers in York have been warned to ensure their curries aren't too colourful - or risk feeling the heat from council officials.
Trading standards officers in the city are planning checks on food colours in takeaway curries following the results of samples taken across Yorkshire.
They have issued advice to local caterers on their use of colours and produced a leaflet giving guidance on food regulations.
The samples taken over the two counties looked for tartrazine (E102), sunset yellow (E110) and ponceau 4R (E124).
These are permitted colours, but have been linked to hyperactivity in children, and to allergic reactions like skin rashes, breathing difficulties and susceptibility to hay fever.
Of the 82 samples taken 22 (27 per cent) were found to contain more than the permitted maximum of 500 mg per kilogramme. In the worst cases the levels found were three or four times those permitted.
Mike Hessey, principal trading standards officer with City of York Council, said the samples taken locally were of Chinese meals, which "all came back fine".
Asian meals had not yet been targeted in York, but he added: "We will be taking samples in the future."
Mr Hessey said testing would probably take place during 1999, but could not give more details.
He urged Asian caterers to take the opportunity to check on the regulations, and if necessary change their methods. "If they want guidance we are more than willing to come down and speak to them."
Mohammed Aslam, managing director of the Aagrah group of restaurants, which has premises across the region, backed the call for takeaways to heed the warnings.
"It is not necessary to use artificial colours to this extent to get a perfectly acceptable chicken tikka masala.
"I believe Indian cooking should be authentic - tomato powder, red chillies and turmeric should give sufficient colour.
"Takeaways need educating not to use artificial colours excessively and customers should ask whether colours have been used," added Mr Aslam.
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