Toxicological effect of formalin as food preservative on kidney and liver tissues in mice model

Mamun, M. A. A.; Rahman, Md. Ashiqur; Zaman, Mehfuz; Ferdousi, Zennat; Reza, Abu

doi:10.9790/2402-08924751

Cited by 17 publications

(15 citation statements)

References 25 publications

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“…There is no set standard for the daily intake of formaldehyde from food; however, the World Health Organization (WHO) estimated it to be in the range of 1.5-14 mg/d (mean 7.75 mg/d) for an average adult [25], and according to the European Food Safety Authority (EFSA), the daily oral exposure to formaldehyde from the total diet should not exceed 100 mg formaldehyde per day [7,27]. If consumed at a higher concentration, formaldehyde may cause damage to the GI tract, kidney, liver and lungs, and may lead to cancer [2,4,6,16,28]. Formaldehyde, when ingested, exerts an irritant action upon mucous membranes and may cause inflammatory changes in the liver and kidneys [29].…”

Section: Possible Health Hazards Of Formaldehyde Consumptionmentioning

confidence: 99%

“…Formaldehyde, when ingested, exerts an irritant action upon mucous membranes and may cause inflammatory changes in the liver and kidneys [29]. In addition, there is evidence linking formaldehyde with nasopharyngeal cancer [6,30]. The international Agency for Research on Cancer (IARC) has classified formaldehyde (as well as formalin) as a Group 1 carcinogen [4,31].…”

Section: Possible Health Hazards Of Formaldehyde Consumptionmentioning

confidence: 99%

“…Formalin, an aqueous solution of formaldehyde (37-40 wt%), is a colorless liquid which is used as a biological preservative [4]. Recently, it has been reported that formalin is widely used in different tropical countries as an artificial preservative for fruits, vegetables and fishes [4][5][6][7][8][9][10][11][12][13]. There are direct and indirect health hazards associated with formaldehyde and formalin consumption.…”

Section: Introductionmentioning

confidence: 99%

“…There are direct and indirect health hazards associated with formaldehyde and formalin consumption. Consumption of formalin on a regular basis can be injurious to the nervous system, kidney and liver, and may cause asthma, pulmonary damage and cancer [6,[14][15][16]. The use of formaldehyde as a food preservative is prohibited in most of the countries [6,13,[17][18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

“…Consumption of formalin on a regular basis can be injurious to the nervous system, kidney and liver, and may cause asthma, pulmonary damage and cancer [6,[14][15][16]. 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].…”

Section: Introductionmentioning

confidence: 99%

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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: Possible Health Hazards Of Formaldehyde Consumptionmentioning

confidence: 99%

Section: Possible Health Hazards Of Formaldehyde Consumptionmentioning

confidence: 99%