Microbiological effects of synthetic food colouring matters. Some aspects of the adsorption of aromatic solutes at biological surfaces

Evidence is given to support the hypothesis that readily associating cationic dyes are liable to be inimical to biological cells because of the effects of their adsorption as ionic micelles at anionic sites, probably DNA. From an examination of the molecular structures of the food dyes now permitted in the United Kingdom it appears that microbiological activity in foodstuffs is likely to be affected only exceptionally.