An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment

Md Bokthier Rahman; Monayem Hussain; Meera Probha Kabiraz; Noordiana Nordin; Shahida Anusha Siddiqui; Shuva Bhowmik; Mohajira Begum

doi:10.1016/j.foodchem.2023.136761

An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment

Food Chem. 2023 Nov 30:427:136761. doi: 10.1016/j.foodchem.2023.136761. Epub 2023 Jun 28.

Authors

Md Bokthier Rahman¹, Monayem Hussain², Meera Probha Kabiraz³, Noordiana Nordin⁴, Shahida Anusha Siddiqui⁵, Shuva Bhowmik⁶, Mohajira Begum⁷

Affiliations

¹ Department of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh.
² Department of Fish Biology and Genetics, Sylhet Agricultural University, Sylhet 3100, Bangladesh.
³ Department of Biotechnology, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh.
⁴ Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.
⁵ Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Str. 7, 49610, Quakenbrück, Germany. Electronic address: [email protected].
⁶ Centre for Bioengineering and Nanomedicine, Faculty of Dentistry, Division of Health Sciences, University of Otago, Dunedin 9054, New Zealand; Department of Food Science, University of Otago, Dunedin 9054, New Zealand; Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali-3814, Bangladesh. Electronic address: [email protected].
⁷ BCSIR Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi-6204, Bangladesh.

PMID: 37406446
DOI: 10.1016/j.foodchem.2023.136761

Abstract

Formaldehyde is added illegally to food to extend its shelf life due to its antiseptic and preservation properties. Several research has been conducted to examine the consequences of adulteration with formaldehyde in food items. These findings suggest that adding formaldehyde to food is considered harmful as it accumulates in the body with long-term consumption. In this review includes study findings on food adulteration with formaldehyde and their assessment of food safety based on the analytical method applied to various geographical regions, food matrix types, and their sources in food items. Additionally, this review sought to assess the risk of formaldehyde-tainted food and the understanding of its development in food and its impacts on food safety in light of the widespread formaldehyde adulteration. Finally, the study would be useful as a manual for implementing adequate and successful risk assessment to increase food safety.

Keywords: Adulteration; Detection; Food; Formaldehyde; Risk assessment; Sources.

Publication types

Review

MeSH terms

Drug Contamination
Food Contamination* / analysis
Food Safety*
Formaldehyde / analysis
Risk Assessment

Substances

Formaldehyde