Investigation of the effects of Ponceau 4R and indigo carmine food dyes on Escherichia coli found in the intestinal flora

Although people provide the nutrition from natural ways since the primitive ages, as a result of technological advances, new techniques were being used in the production, and this case has shown itself by the use of harmful chemicals in terms of health in the food industry. Therefore, food dyes, which found in nearly all food products have been the subject to many researches. In this research, the effects of Indigo carmine and Ponceau 4R, which widely used in food products, on the effects of the percentage survival of Escherichia coli, and the effect of three different concentrations of each food dyes on bacterial growth were investigated daily by using the solid medium cultivation with treated food dyes for 20 days. In conclusion, the bacterial growth in the group of bacteria that treated with the food dyes of Indigo carmine and Ponceau 4R have been found to decrease compared to control group. In addition to this, much more decrease was observed in the number of bacterial colonies, particularly, in the solutions containing the highest concentration of food dyes. When compared food dyes with each other, it was determined that Ponceau 4R has created more inhibition effect on bacteria than Indigo carmine.