A Case Study of the Determination of Formalin Contaminated in Fresh Seafood from Fresh Market with Far from Coastal Area Provinces
Abstract
Seafood is one of the major economic natural products and a favorite diet of Thailand. Seafood transportation is necessary for fresh preservation, especially for the province located far away from the coastal area, therefore, seafood are preserved using frozen or freeze. However, the substance of formalin was used to preserve food that cause botulism and negative effects on consumer health. In this study, aimed to screen for formalin contamination with a test kit and detected the amount of formalin contamination using High Performance Liquid Chromatography (HPLC) in seafood from fresh market in Provinces located far from the coastal area in the 4 regions of 5 Provinces; including Pathum Thani, Nakhon Sawan, Chiang Mai, Karnchanaburi and Ubon Ratchathani. Sampling random sample was designed to collect the fresh shrimp and fresh squid of 91 samples derived from provinces of Pathum Thani 12 samples from 4 shops, Kanchanaburi 27 samples from 9 shops, Nakhon Sawan 27 samples from 9 shops, Chiang Mai 10 samples from 5 shops, and Ubon Ratchathani 15 samples from 5 shops. The screening test results showed the formalin contamination in food 11 samples (12.09%) which is derived from a squid 9 samples out of 59 samples (15.25%) and 2 shrimp samples out of 32 samples (6.25%). Which was found in Ubon Ratchathani 7 from 15 samples representing for 46.67%. The formalin quantity ranged between 1.18-4.44 ppm and found in Kanchanaburi 4 from 27 samples, representing for 14.82% with the formalin quantity varied from 1.04-1.38 ppm while the other provinces had not contaminate of formalin in the samples. The results indicated that Ubon Ratchathani Province showed more frequency of formalin contaminated followed by Kanchanaburi Province in which was found in fresh squid more than fresh shrimp. Therefore, the preservation using formalin often found in the province far from the coastal area. Because of a prolonged period of transportation as a result, buying must be very careful especially in the afternoon to the evening. Keywords: formalin, fresh seafood, fresh market, High Performance Liquid ChromatographyReferences
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Changsab, Bang-On. (2015). The near dangers : formaldehyde/ formalin. Huachiew Chalermprakiet Science and Technology Journal, 5(1), 97-109.
Jaman, N., Hoque, S., Chakraborty, S.D., Hoq, E. & Seal, H.P. (2015). Determination of formaldehyde content by spectrophotometric method in some fresh water and marine fishes of Bangladesh. International Journal of Fisheries and Aquatic Studies, 2(6), 94-98.
Knox, S.E. & Que Hee, S.S. (2010). Phenol interference in the mercury-free pararosaniline method and chromotropic acid method for formaldehyde. American Industrial Hygiene Association Journal, 45, 325-328.
Leesawat, J. (2016). The Result of Formalin Contamination Management in Lye Water Squid and Rumen with the Cooperation of the Entrepreneurs in Lampang Province. Isan Journal of Phamaceutical Science, 11, 277-286. (in Thai)
Makmitree, S. (2018). Food Consumption Behavior for Safety from Toxic Substances. NKRAFA Journal of Science and Technology, 14(1), 118-129. (in Thai)
Manager Online. (2014). Formalin-Formaldehyde. Retrieved July 10, 2019, from https://mgronline.com/travel/detail/9570000021712 (in Thai)
Sebaei, A.S., Gomaa, A.M., El-Zwahry, A.A. & Emara, E.A. (2018). Determination of formaldehyde by HPLC with stable precolumn derivatization in Egyptian dairy products. International Journal of Analytical Chemistry, 2018, 1-5.
Somjit, V., Yooyen, K. & Khwunnark, C. (2016). Survey of Formalin contamination in popular seafood from Fresh market and Flea market in Amphoe Meaung, Amphoe Sri Bun Reung and Amphoe Na Klang, Nong Bua Lum Phu Province. In the 1st Ratchathani University National Conference, July 29, 2016, Ubonratchathani, Thailand, (pp. 1622-1628). (in Thai)
Tansuwan. S. & Tansuwan. K. (2004). Spectrometric Analysis of Formalin in Seafood. Songkhla: Thaksin University. (in Thai)
Thanmaneesin, K. (2015). Epidemiology of Formalin Contamination in Fresh Food in Some Selected Provinces in Northeastern Part of Thailand. Thai Journal of Pharmacy Practice, 7(1), 31-37. (in Thai)
Thongdonphum, B., Pivsa-Art, W., Pivsa-Art, S., Pavasupree, S., Thonglek, V., & Yoshikawa, K. (2019). Effects of Oxygen-free Water on Preservation of Threadfin Bream (Nemipterus hexodon) & Kuruma Prawn (Penaeus japonicus). International Journal of Plasma Environmental Science and Technology, 12(2), 93-96.
WHO. (2002). Formaldehyde. World Health Organization. Retrieved Feb 18, 2019, from https://apps.who.int/iris/bitstream/handle/10665/42430/a73769.pdf
Yooyong, S. (2016). Formalin-Formaldehyde. Retrieved Feb 18, 2019, from https://www.pharmacy. mahidol.ac.th/knowledge/files/0322.pdf (in Thai)
Yurayat, V. (2017). Formaldehyde in food. Retrieved Jan 22, 2019, from http://www.registrationmaster.com/thaitox/journal/media/journal/2017Vol32No01/5366.pdf (in Thai)
Bureau of Quality and Safety of Food. (2018). Formaldehyde in foods. Department of Medical Sciences, Ministry of Public Health, 48 pages. (in Thai)
Changsab, Bang-On. (2015). The near dangers : formaldehyde/ formalin. Huachiew Chalermprakiet Science and Technology Journal, 5(1), 97-109.
Jaman, N., Hoque, S., Chakraborty, S.D., Hoq, E. & Seal, H.P. (2015). Determination of formaldehyde content by spectrophotometric method in some fresh water and marine fishes of Bangladesh. International Journal of Fisheries and Aquatic Studies, 2(6), 94-98.
Knox, S.E. & Que Hee, S.S. (2010). Phenol interference in the mercury-free pararosaniline method and chromotropic acid method for formaldehyde. American Industrial Hygiene Association Journal, 45, 325-328.
Leesawat, J. (2016). The Result of Formalin Contamination Management in Lye Water Squid and Rumen with the Cooperation of the Entrepreneurs in Lampang Province. Isan Journal of Phamaceutical Science, 11, 277-286. (in Thai)
Makmitree, S. (2018). Food Consumption Behavior for Safety from Toxic Substances. NKRAFA Journal of Science and Technology, 14(1), 118-129. (in Thai)
Manager Online. (2014). Formalin-Formaldehyde. Retrieved July 10, 2019, from https://mgronline.com/travel/detail/9570000021712 (in Thai)
Sebaei, A.S., Gomaa, A.M., El-Zwahry, A.A. & Emara, E.A. (2018). Determination of formaldehyde by HPLC with stable precolumn derivatization in Egyptian dairy products. International Journal of Analytical Chemistry, 2018, 1-5.
Somjit, V., Yooyen, K. & Khwunnark, C. (2016). Survey of Formalin contamination in popular seafood from Fresh market and Flea market in Amphoe Meaung, Amphoe Sri Bun Reung and Amphoe Na Klang, Nong Bua Lum Phu Province. In the 1st Ratchathani University National Conference, July 29, 2016, Ubonratchathani, Thailand, (pp. 1622-1628). (in Thai)
Tansuwan. S. & Tansuwan. K. (2004). Spectrometric Analysis of Formalin in Seafood. Songkhla: Thaksin University. (in Thai)
Thanmaneesin, K. (2015). Epidemiology of Formalin Contamination in Fresh Food in Some Selected Provinces in Northeastern Part of Thailand. Thai Journal of Pharmacy Practice, 7(1), 31-37. (in Thai)
Thongdonphum, B., Pivsa-Art, W., Pivsa-Art, S., Pavasupree, S., Thonglek, V., & Yoshikawa, K. (2019). Effects of Oxygen-free Water on Preservation of Threadfin Bream (Nemipterus hexodon) & Kuruma Prawn (Penaeus japonicus). International Journal of Plasma Environmental Science and Technology, 12(2), 93-96.
WHO. (2002). Formaldehyde. World Health Organization. Retrieved Feb 18, 2019, from https://apps.who.int/iris/bitstream/handle/10665/42430/a73769.pdf
Yooyong, S. (2016). Formalin-Formaldehyde. Retrieved Feb 18, 2019, from https://www.pharmacy. mahidol.ac.th/knowledge/files/0322.pdf (in Thai)
Yurayat, V. (2017). Formaldehyde in food. Retrieved Jan 22, 2019, from http://www.registrationmaster.com/thaitox/journal/media/journal/2017Vol32No01/5366.pdf (in Thai)
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Published
2019-09-20
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Research Article
