The use of artificial organic food dyes which do not have poisoning properties and are proven to be non-hazardous to health is permitted within certain limits by the Turkish Food Codex Regulation on Food Contact Materials and Materials published by the Ministry of Food, Agriculture and Livestock in 2011. The basic approach here is not to deceive consumers. Therefore, when the permitted food color is used as an additive, it is necessary to have the necessary information written on the product label.

For example, a number of inorganic dyes are added to some meat products to increase consumer appreciation. Such paints, while at the same time damaging human health to a great extent, also give the product a very different appearance than the product and misleading consumers. Such artificial dyes should not be added to meat products.

Food dyes can be natural and artificial dyes can be used in food products. However, since natural food dyes are also present in the food itself, it is not easy to determine how much later they are added. In synthetic paints, the situation is contrary. Synthetic dyes are easy to detect in food products as they are easily soluble in water.

Water-soluble food dyes are generally detected using one or more of the following methods: paper chromatography, thin layer chromatography, chemical analysis or spectrophotometry. One method is the LC-MS / MS method. This method is referred to as Liquid Chromatography - Mass - Mass Spectrometry. The LC-MS / MS instrument has been developed specifically for qualitative residue analysis applications and delivers high speed and accuracy results.

In the laboratories, dye quantity analyzes are carried out within the scope of chemical tests. In these analyzes, Liquid Chromatography - Mass - Mass Spectrometry (LC-MS / MS) method is used among various methods. In addition, the standards issued by domestic and foreign organizations are complied with during these studies.