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5 June 2015

Assistant Professor Dr- Theeranat Suwanaruang

Kalasin Rajabhat University , Thailand

Dear author(s),

We are pleased to inform you that your paper entitled FORMALIN CONTAMINATION IN

FRUITS AND VEGETABLES AT KALASIN FRESH MARKET, THAILAND has' been double-blind

peer reviewed and accepted for presentation at the Prachachuen Research Network International

Conference in Bangkok, 28 May, 20~ S. The paper will be included in the conference proceedings that

will be posted on the conference webs ite shol1ly.

Do not hesitate to contact us if you have further questions on the paper or the conference. Thank you

for your contribution to the conference.

Best regards,

Dolly Samson, Ph.D. Program Chair

370

FORMALIN CO NTAMINATION IN FRUITS AND VEGETABLES AT KALASIN FRESH MARKET, THAILAND

T hee ranat Suwanaruang" *Assistant Professor Dr., Environmental Science Program

Faculty of liberal arts and science, Kalasin Rajabhat University Namon District, Kalasin Province, Thailand 46231

d rtheeranat@gmail.com

ABSTRACT

Formalin is also used for preserving and including fresh vegetables and fruits. Formalin .is dangerous for children and older people are affected easily and badly . Ministry of Public Health issued Act No. 15 I (B.E.2536) specified the use of formalin in food is prohibited . The aim of this study was detected formalin in fruits and vegetables at Kalasin fresh market. The method was random fresh fruits and vegetables samples that sold in the morning market. Target samples were tomato, green onion, small green grape, Chinese bamboo shoot, lettuce, parsley , canton, Chinese broccoli. celery , ocimum, dragon fruit. orange, big purple grape, small purple grape, apple, banana and long-kong. The chemical analysis u.sed formalin test kit from department of medical science. Sensitivity of test kit detection limit was 0.5 mg'/kg (ppm) . The results found that four samples were contaminated with formalin such as sma!1 green grape, apple, big purple grape and small purple grape. Nonetheless, formalin has still been found in many kinds of .foods. The rapid screening on formalin should be applied to control the use of this toxic substance.

KEYWORDS: Formalin, fruit s. vegetables, fresh market and Kalasin

1. INTRODUCTION

Fresh vegetables and fruits are essential components of a healthy and nutritious human diet. They are rich in vitamins, dietary fiber and minerals whose regular consumption has been associated with reduced risks of chronic discascs such as diabetes, atherosclerosis, stroke amI certain cancers (Adedotun A. Adenusi, Wunmi A. Abimbola and Thomas O .S. Adewoga, 2005) .

Formalin is a generic term which describes a solution of 37% formaldehyde gas dissolved in water. Formaldehyde (H2C=O) is a flammable , colourless reactive and readily polymerized gas at normal room temperature and pressure, with a relative molecular mass of 30.03 and a pungent odor (Saunders KJ., 1977 and M. Begum et al., 2013). Formalin or formaldehyd e is widely used in many industrial processes including wood fixatives, dry cleaning solutions, cosmetics, textiles , and consumer products such as detergents, soaps, and shampoos (Sirimarn Ngamchana and Werasak Surareungchai, 2004).

Formaldehyde is produced industrially for a large number of applications such as the production of resins that act as adhesives and binders for wood products, pulp, paper, glass wool and rock wool , and the production of some plastics, coatings, paints and varnishes, industrial chemicals and textile finishing. It is also used in packaging, cosmetics and as a disinfectant and preservative. Formaldehyde causes toxicity to the nasal epithelium of rats and mice upon inhalation and induces above certain concentrations dose-related increases in nasal tumours. Epidemiological data have shown that formaldehyde is carcinogenic in human

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by the inhalation route (nasopharyngeal cancers and sinonasal cancers) (W. Claeysa ( a l .. 2009).

haracteristically, formaldehyde is a colorless, strong-smelling, irritating, poisonous, and flammable gas and its chemical formula is CH20 which is also known as methanol. commonly produced by the oxidation of methanol. However, for fresh fish, the permitLed amount of formaldehyde presented in fi sh is not specified. Formaldehyde does not accumulate in the fi sh tissues due to subsequent conversion of formaldehyde to other chemical compounds. Besides natural formation of formaldehyde in fish and seafood by enzymatic reaction , other biochemical reactions can also occur such as oxidation of lipids as a result of microorganism activities . This will eventually result in physical damage of fish or production of chemical metabolites such as biogenic amines or other unpleasant compounds

I (Noordiana, N, e/ ai, 2011).

I The additive formaldehyde is an aqueous solution containing 3S % formaldehyde and 14 %

I methanol. It is intended for use in all animal species at concentration between 200 and I 000 mg formaldehyde (active substance)/kg complete feed. Free and reversibly bound formaldehyde, when ingested, is readily absorbed in the gastrointestinal tract and joins the pool of endogenous formaldehyde. It is rapidly oxidised to formic acid , which enters the one­

I carbon pool of the body and is further oxidised to carbon dioxide and water. The additive contains also methanol, which is oxidised to formaldehyde (European Food'Safety, 2014).

Although formaldehyde is a natural metabolic product of the human body, high-dose exposure increases the risk of acute poisoning, while prolonged exposure can lead to chronic toxicity and even cancer (lARC, 2006 and Xiaojiang Tang et al., 2009),

Fruits and vegetables are highly nutritious and form as key food commodity in the human consumption, They are highly perishable due to their low shelf life. These food commodities are reported to be contaminated with toxic and health hazardous chemicals. The aim of this study was detected formalin in fresh fruits and vegetables at Kalasin fresh market, Thailand.

2. MATERIAL AND METHOD

Sampling Method The method was random fresh fruits and vegetables samples that sold in the morning. The target samples were tomato, green onion, small green grape, Chinese bamboo shoots, lettuce, parsley, canton, Chinese broccoli, celery, ocimum, dragon fruit, orange, big purple grape, small purple grape, apple, banana and long-kong.

Chemical Analysis Method The chemical analysis used formalin test kit of department of medical science. Sensitivity of Test Kit detection limit was 0.5 mg.lkg (ppm). Sample preparation and analysis: Liquid sample, pour 5 mL sample in beaker. If sample is solid, rinse sample with 10 mL water and pour rinsed-water into beaker. Drop I mL Formalin reagent I and mix. Drop I mL Formalin reagent 2 and mix . Next, drop I mL Formalin reagent 3 and mix. Formalin reagent 3 is acid, rinse with water and soap if spill to skin or body.• Interpretation: If the solution turns to pink-red, food sample is contaminated with formalin.

3. RESULTS AND DISCUSSION

Four samples \-vere contaminated with formalin such as small green grape, apple, big purple grape and small purple grape. Fourteen samples were not contaminated with formalin such

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as tOl11ato, green onion , Chinese bamboo shoot, lettuce. pars ley, canton , Chinese bn coli. cel ry. ocimum. dragon fruit , o ran ge. banana and long-kong.

Consumption of' formalin contaminated food is health hazard. Ministry of Public lI ealt h issued Act No.ISI (B.E.2S3 6) specified the use of formalin in food is prohibited. Formalin has still been found in man y kinds of foods . The rapid screening on formalin should be appli ed to control the use of this toxic substance. Health impact consuming formalin contaminated food causes abdominal pain, vomiting, diarrhea, unconscious, or even death. Target Sample were fresh vegetables and fruits. Sensitivity of Test Kit Detection limit was O.S mg'/kg (ppm) . .

formalin is widely used as a disinfectant in many human medicines, cosmetics, antiseptic in veterinary drugs, in fungicides, textiles and embalming fluid s (P. Feick et al. , 2006 and Md. Faruque Miah et aI. , 20 \ 3). Formaldehyde is a carcinogen by inhalation . While local irritation is expected to strongly promote carc inogenesis, lower local concentrations of formaldehyde are known to produce DNA adducts. Moreover, on the bas is of the present knowledge, a causal association between formaldehyde exposure and leukaemia cannot be ruled out. The FEEDAP Panel estimated the oral intake of formaldehyde of consumers from food of animal orig in to be 4 mg per person per day. A reliable additional exposure of consumers to form a ldehyde from supplementing feeding stuffs cannot be calculated. (European Food Safety Authority : EFSA, 2014). .

Formalin has been used as preservatives in fish , seafood fresh vegetable and fruit s to prevent microbial spoilage and prolong the storage time by fishermen or traders before distribulion and marketing the fish to consumers. Moreover, it affected the food qualities such as unacceptable texture, undesirable flavour, odour, colour and can even be harmful to consumers as formaldehyde residues are retained in the fish muscles although it has been roasted , cooked and boiled (Nur Indang Marzuki \, et ai , 20 \2 ). However, chemical contamination is still one of the most significant sources of food borne diseases (Jianrong Li, et ai, 2007). Recently, few media reports have brought increased attention to the problem of wholesalers and venders treating fish, meat, fruits and vegetables with formalin for long shelf life, which is harmful to human health and continuous using this contaminated food can develop respiratory and neurological problems, along with cancer, liver cirrhosi s, kidney, lung, allergy, asthma and other health hazards (P. F. Ross, H. Draayer and O . Itoh, 2002) .

4. CONCLUSION

Fourteen samples (77 .78%) were not contaminated with formalin such as tomato. green onion, Chinese bamboo shoot, lettuce, parsley, canton, Chinese broccoli, celery, ocimum, dragon fruit, orange, banana and long-kong. Only four samples (22.22%) were contaminated with formalin such as small green grape, apple, big purple grape and small purple grape .

The toxicity of formaldehyde is well known, but their effects on reproduction and development have received little attention (Md. Faruque Miah et al., 20 \3) . Formalin is still one of the most effective and widely used compounds in fish culture for therapeutic and prophylactic treatment of fungal infection and external parasites of fish egg. Considerable information is available on the shelf life of fish under various storage conditions by determining organoleptic and physical characteristics (M. M. Rahman, et ai , 2012). Formaldehyde through the edible items in human bod y may cause uncontrolled cell growth or cancer in any part of body like stomach, lung and respiratory system P. F. Ross , H. Draayer and O. Itoh., 2002) .

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5. RE FERE NCES

Adedotun A. Adenusi. Wunmi A. Abimbola and Thomas O.S. Adewoga (2005) Human intestinal hel minth contamination in pre-washed, fresh vegetables for sale in major ma.-kets in Ogun State, south we ' l Nigeria Food Control SO (20 IS) 84:3-849.

European Food Safety Authority (EFSA), Parma, Italy (2014) Scientific Opinion on the safety and efficacy of formaldehyde for all animal species based on a dossier submitted by Regal BY. EFSA Journal; 12(2):356 J.

IARC. (2006) Formaldehyde, 2-butoxyethanol and I-tert-butoxypropan-2-01. Monographs on the evaluation of carcinogenic risks to humans, vol. 88.

Jianrong Li, Junli Zhu and Lifang Ye (2007) Determination of formaldehyde in squid by highperformance liquid chromatography Asia Pac J Clin Nu{r 2007: 16 (Suppl 1): 127-130.

M. Begum, A. W. Newaz, B. Dewan I and M. Kamal (2013) Prevalence of Formalin Contamination and its Effect on Organoleptic Characteristics of Giant Fresh Water Prawn (Macrobrachium rosenbergii, De Man) in Different Markets of Mymensingh Applied Science Reports 2 (2): 32-38.

Md. Faruque Miah , Tawhida Khanom Tania, Najmun Nahar Begum and Zobada Kanak Khan (2013) Effects of Formalin Contaminated Food on Reproductive Cycle and Lifes pan of Drosophila Melanogaster. Advances in Zoology and .Botany ] (3): 65­70.

M. M. Rahman, S. Ahmed, M. M. Hosenand A. K. Talukder(2012) Detection of formalin and quality characteristics of selected fish from wet markets at

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Nur Indang Marzuki I, Fatimah Abu Bakar, Abu Bakar Salleh,Lee Yook Heng, Nor Azah YusofS, Shafiquzzaman Siddiquee (20]2) Development of Electrochemical Biosensor for Formaldehyde Determination Based on Immobilized Enzyme

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Sirimarn Ngamchana and Werasak Surareungchai (2004) Sub-millimolar determination of formalin by pulsed amperometric detection. Analytica Chimica Acta 510 (2004) 195-201.

Saunders KJ. (1977) Phenol-formaldehyde polymers. In: Saunders KJ (ed) Organic Polymer Chemistry: An Introduction to the Organic Chemistry of Adhesives, Fibres, Paints, Plastics and Rubbers. Springer Publications, Netherlands. p. 272-300.

W. Claeysa, C. Vleminckxb , A. Duboisa, A. Huyghebaertc, M. H6ftec, P. Daenensd and B. Schiffers (2009). Formaldehyde in cultivated mushrooms: a negligible risk for the consumer Food Additives & Contaminants vol. 9, pp. 1265-1272.

Xiaojiang Tang, Yang Bai, Anh Duong, Martyn T. Smith, Laiyu Li, Luoping Zhang (2009) Formaldehyde in China: Production, consumption, exposure levels, and health effects Environment International 35, 1210-1224.