Formaldehyde in Seafood: A review

Abstract

Seafood is a nutrient rich commodity accepted all
over the world. Illegal addition of formalin (37%
formaldehyde) to seafood for extending shelf life
affects the health of consumers as it is identified as
a potential carcinogen by International Agency for
Research on Cancer (IARC). The occurrence of
naturally varying levels of formaldehyde present in
different food materials including seafood due to
post-mortem enzymatic reaction makes the monitoring
of illegally added formalin difficult. Understanding
the natural levels of free formaldehyde
along with proper regulation and monitoring of this
harmful chemical is essential for safeguarding
health of seafood consumers.