RESUMEN
Formaldehyde is added illegally to food to extend its shelf life due to its antiseptic and preservation properties. Several research has been conducted to examine the consequences of adulteration with formaldehyde in food items. These findings suggest that adding formaldehyde to food is considered harmful as it accumulates in the body with long-term consumption. In this review includes study findings on food adulteration with formaldehyde and their assessment of food safety based on the analytical method applied to various geographical regions, food matrix types, and their sources in food items. Additionally, this review sought to assess the risk of formaldehyde-tainted food and the understanding of its development in food and its impacts on food safety in light of the widespread formaldehyde adulteration. Finally, the study would be useful as a manual for implementing adequate and successful risk assessment to increase food safety.
Asunto(s)
Contaminación de Alimentos , Inocuidad de los Alimentos , Contaminación de Alimentos/análisis , Formaldehído/análisis , Contaminación de Medicamentos , Medición de RiesgoRESUMEN
This study was conducted with the aims of utilizing the resources and analyzing the quality of value-added fish products, fish ball made from a fish mince blend of pangasius (Pangasius hypophthalmus) and skipjack tuna (Sarda orientalis) (ratios P100:T0, P75:T25, P50:T50, P25:T75, P0:T100), under two cooking processes (two-step heating and autoclaving). The textural quality (softness/firmness [S/F]; chewiness/rubberiness [C/R]; and folding test [FT]) and the nutritional quality of the fish products were determined by the sensory method and AOAC method, respectively. The results showed that tuna had higher utilization than pangasius. The products from the washed fish mince blend showed better textural properties with two-step heating (50â for 60 min and 100â for 30 min) than with autoclaving (120â, 15Ib/Inc2 for 15 min) and unwashed process. Of the five fish mince blend ratios, P50:T50 showed significant higher textural properties (FT, S/F, and C/R values) than the other ratios (p < .05). Further improvements in textural qualities were observed when the mince blend was washed with different salt solutions (0.1% NaCl, KCl, CaCl2, and MgCl2). Whitish or bright color attributes were obtained from pangasius mince, which became darker proportionately with increasing proportions of tuna mince (p < .05). The texture, color, and nutritional quality of the fish products were affected by washing, heating, and the compositional differences in the fish species. Thus, value-added fish products based on a fish mince blend could contribute to an increase in total resource utilization and nutritional security in Bangladesh.
RESUMEN
Formalin can be added as preservative to fresh foods to prevent spoilage and extend shelf life. Formalin contains 37-40% formaldehyde, which is classified as carcinogenic to humans. To assess the public health risk associated with formaldehyde exposure in freshwater fish in Southern Bangladesh, formaldehyde concentrations (mg/kg) were determined in tilapia, Indian major carp rui, Chinese carp and a minor carp from local market and in laboratory simulations (0.5, 1.0, 2.0 and 4.0% formaldehyde solution for 5, 15, 30 and 60â¯min) with spectrophotometric and high performance liquid chromatography (HPLC) methods. A food frequency questionnaire was used to collect fish consumption (kg/kg BW. d) data from 400 respondents. A probabilistic exposure assessment was conducted using @Risk®7.0 software. Fish treated with formalin at increasing concentrations and exposure time showed increased trends of formaldehyde acquisition irrespective of fish species and analytical methods used (pâ¯<â¯.05). Compared to spectrophotometry, the HPLC method was shown to be more sensitive and is therefore the preferred method for formalin quantification. Maximum exposure to formaldehyde (0.28â¯mg/kg BW. d) was calculated for tilapia using HPLC analysis. Margin of exposure (MoE) provides high priority (<10,000) for tilapia and Indian major carp rui at P99 under spectrophotometric analysis whereas as determined using HPLC, tilapia had MoE values much lower than 10,000â¯at P99, P95 and P90 (both total population and consumers). Exposure to formaldehyde associated with freshwater fish consumption is a public health concern in Southern Bangladesh and needs further assessment and risk management strategies.