An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment.
Adulteration
Detection
Food
Formaldehyde
Risk assessment
Sources
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
30 Nov 2023
30 Nov 2023
Historique:
received:
07
03
2023
revised:
10
06
2023
accepted:
27
06
2023
medline:
24
7
2023
pubmed:
6
7
2023
entrez:
5
7
2023
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 37406446
pii: S0308-8146(23)01379-1
doi: 10.1016/j.foodchem.2023.136761
pii:
doi:
Substances chimiques
Formaldehyde
1HG84L3525
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
136761Informations de copyright
Copyright © 2023 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.