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

Rahman MB 1 , Hussain M 2 , Kabiraz MP 3 , Nordin N 4 , Siddiqui SA 5 , Bhowmik S 6 Show all authors , Begum M 7

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: S.Siddiqui@dil-ev.de
  • 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: shuva.bhowmik@postgrad.otago.ac.nz
  • 7 BCSIR Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi-6204, Bangladesh
Food Chem, 2023 Nov 30;427:136761.
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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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