Red 2G (Red 2G, E128) — red dye.
It is metabolized to aniline, which is a genotoxic compound. This substance can cause cancer in animals and humans, as well as generate genetic changes in the body’s cells.
Red 2G is often added to sausages and garburgers.
The additive was excluded from the list of “Food additives for food production” to the Sanitary and Epidemiological Rules and Regulations (SanPiN 2.3.2.2364-08) in 2008.
It is included in the list of food additives prohibited for use in the food industry of our country.