It sounds like the process to detect a carcinogenic red dye called Sudan IV is non-trivial. Something to do with HPLC?

I mention this because in 2005 there was a Sudan dye scare in the UK, which apparently led directly to higher food prices:

Two recent incidents of turmeric contamination and 97 cases of sudan-contaminated palm oil for sale on the European food market prompted the Commission to call for tighter controls for both these foodstuffs.

Once details of the measures are cleared, the tighter rules mean that imports of both these foodstuffs must be accompanied by certificates to prove they are free of the carcinogenic sudan red food dye. Such certificates are currently required for all imports of chilli and chilli powder products into Europe.

[…]

Over 600 well known processed foods were pulled from the supermarket shelves after the UK’s Food Standards Agency (FSA) detected the illegal dye in a batch of worcester sauce made by St.Albans-based Premier Foods.

I suppose the recent incident in China should have the same effect, although it is not clear yet whether the Chinese are going to require red eggs to be more tightly controlled or just find someone to severely punish.

And while food prices might rise, I certainly would rather pay for food I can trust rather than some colorful piece of chemically altered substance that is approved for consumption by an agency that does not want to address the root of the problem (pun intended). In other words, my heartfelt congratulations to the Mayor of New York for the successful and complete ban of transfats even though the FDA seemed unable or unwilling to do so.

I understand the concern with a rise in food prices but sometimes I think people forget that the ban/control is for a known toxic substance that is almost undetectable to humans (i.e. tastes good). I’m happy to pay experts to ensure a better quality of life and prevent poison from entering my food, thank you.