A legislative aspect of artificial fruit ripening in a developing country like Bangladesh

Islam, Nazibul; Rahman, Abul Hasnat Md Sazedur; Mursalat, Mehnaz; Rony, Asif Hasan; Khan, Mohidus Samad

doi:10.3329/cerb.v18i1.26219

Cited by 12 publications

(8 citation statements)

References 4 publications

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“…The use of formaldehyde as a food preservative is prohibited in most of the countries [6,13,[17][18][19][20][21]. To restrict the use of formaldehyde as a food preservative, the regulatory bodies often collect food samples from local markets to perform on-the-spot analysis, or to send food samples to the nearby analytical laboratory for the qualitative and quantitative analysis of formaldehyde in food items [7,19,22]. However, formaldehyde is naturally produced in a wide variety of food items, such as: fruits and vegetables, meats, fish, crustacean and dried mushroom as a common metabolic by-product [23].…”

Section: Introductionmentioning

confidence: 99%

Concentration and formation behavior of naturally occurring formaldehyde in foods

2018

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Background: In recent years, formaldehyde is reported to be widely used as a food preservative to increase the shelf life of fruits and fishes in tropical countries. Formaldehyde is detrimental to human health. Hence, use of formaldehyde as a food preservative is legally prohibited in most of the countries. To regulate formaldehyde application in foods, the regulatory bodies often conduct on-the-spot analytical tests to detect artificially added formaldehyde in food items. However, formaldehyde is ubiquitous in the environment and is present in many animal and plant species as a product of their normal metabolism. This naturally occurring formaldehyde may interfere in the detection of artificially added formaldehyde in foods. It is, therefore, important to study the concentration and formation mechanism of naturally occurring formaldehyde in food items. Results: In this study, the formaldehyde contents of food samples were determined using spectrophotometric technique. The naturally occurring formaldehyde contents of a wide range of fruit, vegetable, milk, poultry, mutton and meat samples were determined. In addition, formaldehyde contents of processed food items, such as: cooked beef and poultry, beverages, and commercially available UHT milk and powdered milk samples, were also assessed and analyzed. The naturally occurring formaldehyde contents of fruit, vegetable, milk, poultry, mutton and meat samples were found up to 58.3, 40.6, 5.2, 8.2, 15.2 and 8.5 ppm, respectively. Formaldehyde contents of commercially available UHT milk, powdered milk, beverages, cooked beef and poultry were found up to 187.7, 194.1, 21.7, 4.3 and 4.0 ppm, respectively. This study also analyzed the time dynamic behavior of the formation of endogenous formaldehyde content of banana (AAB genome of Musa spp.), mandarin and beef. Conclusions: The experimental results provide a baseline data of natural occurring formaldehyde content of the analyzed food items. The formation behavior of formaldehyde may vary according to food types, storage temperature, storing time, and aging pattern of the food items. The findings of this study will be useful for the consumers, researchers, legal authorities and other stakeholders working on food safety and preservation.

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Section: Introductionmentioning

confidence: 99%

Concentration and formation behavior of naturally occurring formaldehyde in foods

2018

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“…However, using chemical reagents as food additives and preservatives is a sensitive issue because of health concerns [122]. In different countries, the applications chemical preservatives and food additives are monitored and regulated by different acts, rules, and government authorities [119,123,124].…”

Section: Chemical Processesmentioning

confidence: 99%

A review on mechanisms and commercial aspects of food preservation and processing

et al. 2017

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Food preservation involves different food processing steps to maintain food quality at a desired level so that maximum benefits and nutrition values can be achieved. Food preservation methods include growing, harvesting, processing, packaging, and distribution of foods. The key objectives of food preservation are to overcome inappropriate planning in agriculture, to produce value-added products, and to provide variation in diet. Food spoilage could be caused by a wide range of chemical and biochemical reactions. To impede chemical and microbial deterioration of foods, conventional and primitive techniques of preserving foods like drying, chilling, freezing, and pasteurization have been fostered. In recent years, the techniques to combat these spoilages are becoming sophisticated and have gradually altered to a highly interdisciplinary science. Highly advanced technologies like irradiation, high-pressure technology, and hurdle technology are used to preserve food items. This review article presents and discusses the mechanisms, application conditions, and advantages and disadvantages of different food preservation techniques. This article also presents different food categories and elucidates different physical, chemical, and microbial factors responsible for food spoilage. Furthermore, the market economy of preserved and processed foods has been analyzed in this article.

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“…The use of formaldehyde as a food preservative is prohibited in most of the countries [5], [14]. To restrict the use of formaldehyde as a food preservative, the regulatory bodies often collect food samples from local markets to perform on the spot analysis, or to send it to the nearby analytical laboratory for the qualitative and quantitative analysis of formaldehyde added in food items [6], [15].…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Concentration and Formation Behavior of Naturally Occurring Formaldehyde Content in Food

Nowshad¹,

Islam²,

Khan³

2018

ijfe

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In recent years, in spite of being legally prohibited, formaldehyde is reported to be widely used as a food preservative to increase the shelf life of fruits and fishes in tropical countries. The hot and humid weather of the tropical countries tends to quickly deteriorate fruits, vegetables, fishes, meat and other food items. Formaldehyde is detrimental to human health and reported as a human carcinogenic. To prohibit formaldehyde application in foods, the regulatory bodies often conduct on the spot analytical tests to detect artificially added formaldehyde in food items. However, formaldehyde is ubiquitous in the environment and is present in many animal and plant species as a product of their normal metabolism. Formaldehyde can be found naturally in food items including fruits, vegetables, meats, marine fishes and crustaceans. The formation and concentration of natural occurring formaldehyde may vary according to food types and conditions. The naturally occurring formaldehyde may interfere in the detection of artificially added formaldehyde in foods. It is therefore important to study the concentration and formation mechanism of naturally occurring formaldehyde in food items. The objective of this study is to determine naturally occurring formaldehyde levels in different fruits, vegetables and (cow) milk samples. In addition, time dynamic behavior of the formation of endogenous formaldehyde content in food sample (banana sample; AAB genome of Musa Spp.) was studied in this study.

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A legislative aspect of artificial fruit ripening in a developing country like Bangladesh

Cited by 12 publications

References 4 publications

Concentration and formation behavior of naturally occurring formaldehyde in foods

Concentration and formation behavior of naturally occurring formaldehyde in foods

A review on mechanisms and commercial aspects of food preservation and processing

Analysis of the Concentration and Formation Behavior of Naturally Occurring Formaldehyde Content in Food

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