Tartrazine (E 102) is an artificial azo dye derived from coal tar. It is orange-colored powder known as synthetic lemon yellow. It is used worldwide as food additives to color several foods, drugs, and cosmetics. Human can be exposed to tartrazine through oral & dermal exposure, oral exposure includes food products, drugs, cosmetics, and pharmaceuticals. In food, Tartrazine used in soft drinks, juices, jellies, candies, cakes, cereal, soups, and other products. The safety and efficacy of increasingly common synthetic food additives have been under increased scrutiny in recent years, particularly in relation to their impact on developing bodies. Tartrazine, an artificial azo colour, is one of these ingredients. This research set intended to summarise the findings of previous studies on the effects of food additives like tartrazine on human health, focusing on the many systems in the body. Studies were conducted on the effects of tartrazine on the liver, kidney function, lipid profile, oxidative stress biomarkers, nervous system, hyperactivity, behaviour, cancer, reproductive and developmental toxicity, and some bioelement levels, as well as a description of the types of food additives and products containing tartrazine. Tartrazine's benefits and drawbacks were the subject of several of the studies uncovered. Potentially adverse effects of tartrazine on the liver, renal function, lipid profiles, behaviour, carcinogenicity, and recommendations for future research are summarised in the study's conclusion. This article provides a comprehensive assessment of tartrazine's safety and numerous adverse consequences. We can draw the conclusion that customers require expert guidance on matters of food safety. Indications have accumulated to show that tartrazine is harmful, and that avoiding it could be a good idea.