Formalin

(Total health bulletin)

Balai POM (Drug & Food Control Administration) throughout Indonesia have conducted simultaneous inspections on foods suspected to contain formalin and other toxic substances.


Effect of formalin on health.

Formalin is very dangerous to human body. Adverse effect on \human health because of formalin exposure can happen due to acute or chronic exposure. If we consume foods containing formalin for a long time this of course will cause health problems.
Health problems caused by acute formalin exposure include skin irritation (if in contact with skin), if it contacts eyes it will cause teary and reddened eyes, when inhaled it will cause nose irritation, inflammation of the nose and respiratory tract, when swallowed it will cause mouth inflammation, stomachache,
diarrhea.
When consume foods containing formalin, this exposure is chronic and the side effects will emerge in the long term (potentially carcinogenic).

Other names of formalin

Formalin is commonly sold in the market with different names, such as formol, methanal, morbicid etc. Use of formalin (industry)
For killing germs, therefore it is used for cleaning floors, clothes, ships, stores. For eradicating flies and other insects For making synthetic silk, dye, mirrors and explosives For making fertilizer (urea)
For making perfumes
For preserving cosmetic products and for hardening nails
For preventing corrosion for oil well
For foam insulation
Used as adhesive for plywood
For preserving corpses
The use of formalin preservative on foods has been strictly banned by the regulation of Health Minister, Food Law and Consumer Protection Law, and subject to a jail sentence of 5 years or a fine of Rp 600 million for any violator. Actually there are around 26 preservatives that are allowed, including benzoic acid (syrup, juice, tomato juice), sorbic acid (fish), potassium nitrate (meat), propionic acid (bread and cheese) and natural preservation (salted, heated etc). First aid in case of acute poisoning It depends on solution concentration and symptom. Give norite.
Don’t induce vomit as it will cause corrosive trauma on the digestive tract. While in the hospital the intestine will be emptied, endoscopy (examination of the
digestive tract) and if necessary dialysis. Wet noodles, fresh fish, meatballs, tofu, salty fish have been checked by the Drug & Food Control Administration; some samples contain formalin with varying level of content, and some also contain borax
preservative and rhodamine dye B (textile dye) which has been banned by Health Department of Indonesia.
Formalin is a trade name for solution of formaldehyde in water
with content around 37% (formaldehyde solution mixed with methanol). In markets, formalin can be obtained in a dissolved form i.e. with formaldehyde content of 40,
30, 20 and 10 percent and in the form of tablets weighing 5 grams +each. Noodles / tofu, containing formalin or not.

As a consumer we must be careful in physically choosing foods to avoid dangerous food additives like formalin. Wet noodle containing formalin and borax is usually glossier, not sticky, and not easily broken. Without formalin it can last for 12 hours, with formalin it can last for 3 days without any change in its texture.
Salted fish containing formalin can be identified thru signs among others not decayed for more than a month in a room temperature (25O Celsius), clean, clear and no odor like common salted fish. While fresh fish in the market on which formalin is
used no flies perched on it, rather solid when pressed. It looks clean and white, and the gills are scarlet (not fresh red), can last for several days and
not easily rotten. Chicken meat containing formalin looks clean
white, last longer and not easily rotten. Tofu containing formalin can be identified:
- More formalin being used, more pungent drug smell is produced, while tofu containing no formalin will produce typical soy bean odor.
- Tofu containing formalin is solid when pressed, while tofu without formalin will be disintegrated when pressed.
- Tofu containing formalin lasts longer while the one without formalin will last for one or two days only.

General tips:

Wherever possible choose preserved foods registered in the Health Department and
showing expiry dates. Fresh foods, choose reliable sellers, identify
naturally fresh fish and chicken physical signs. If possible buy live fish or chickens.
Don’t be misled by a low price. (generally foods containing formalin are
sold at low prices), quality first!
School children should be warned not to buy any drinks and foods whose colors look
attractive and whose prices are cheap when in fact they contain dangerous coloring
agents.
Formalin-containing foods shown by a BPOM employee Chemical substances that have been banned for use as food additives Borax is a white crystal compound, odorless and stable in a normal temperature and pressure. Borax is commonly used for metal soldering, glass and enamel manufacturing, for wood preservative, and
for eradicating cockroaches. Boric acid and borax are toxins for body cells, dangerous for the central nerve system, kidney and liver. Rhodamine B is a synthetic coloring agent in the form of crystal powder, green or reddish violet,
odorless, and in clear fluorescent red solution. Rhodamine B is commonly used as paper and textile dye (red dye). Consumption of rhodamine B in a prolonged period
can cause liver function disorder and liver cancer. Metanil Yellow (yellow dye) is a synthetic coloring agent in the form of brownish yellow powder,
dissolved in water, may be dissolved in benzene, ether, and may be dissolved a little bit in acetone. Metanil yellow is commonly used as textile and paint dye and as acid base neutralization reaction indicator.
Metanil yellow is an azo aromatic amine chemical compound that can cause tumor in various liver tissues, urinary bladder, digestive tracts or skin
tissues. In addition, there are substances that have been banned to be added to foods such as Chloramphenicol (antibiotic), Diethyl pyro carbonate, Dulcin, Nitrofura zon, Potassium Chlorate, Potassium Bromide, salicylic acid and its salt. Characteristics of foods containing formalin
To ensure whether a food product contains formalin
or not it is necessary to conduct a laboratory test.