Formaldehyde adulteration in fish as a public health concern and need for mass awarness
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Authors
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Bimal Prasanna Mohanty
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Arabinda Mahanty
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Pranaya Kumar Parida
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Basanta Kumar Das
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Subas Chandra Parija
Abstract
Fish is a health food and serves as an important source of animal proteins and important source of ω -3 PUFAs and micronutrients for people worldwide (Mohanty et al. 2010) especially in the omega in the underdeveloped and developing countries High consumer demand for fish and fish products has resulted in enhanced fish trade, which has positively contributed to economy of many countries. However, as fish is a perishable commodity, there is risk of deterioration in its quality during transportation. A number of research papers as well as reports have reported the alleged use of formaldehyde to increase the shelf life of fish. Small amount of formaldehyde is also produced endogenously in fish as a byproduct of trimethyl amine oxide (TMOA)
degradation (Harada, 1975). Formaldehyde is the simplest form of aldehyde, which has got a wide range of applications. However, due to its carcinogenicity, its application in food products is prohibited But, the
application of formaldehyde to increase shelf life of fish and food products are being increasingly reported from many countries of the world. This has created concerns regarding the safety and quality of fish and fish
products available in the market. In this context, an overview on the available information on the harmful effects of formaldehyde on human health, endogenous formaldehyde contents in different fish species and
methods for detection and has recommendations that need to be acted upon in order to ensure consumer safety are provided for public awareness is provided in this article.
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