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

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

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 h...

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Main Authors:	Rahman, Md. Bokthier, Hussain, Monayem, Kabiraz, Meera Probha, Nordin, Noordiana, Siddiqui, Shahida Anusha, Bhowmik, Shuva, Begum, Mohajira
Format:	Article
Published:	Elsevier BV 2023
Online Access:	http://psasir.upm.edu.my/id/eprint/106625/ https://www.sciencedirect.com/science/article/pii/S0308814623013791
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id	my.upm.eprints.106625
record_format	eprints
spelling	my.upm.eprints.1066252024-09-26T08:36:58Z http://psasir.upm.edu.my/id/eprint/106625/ An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment Rahman, Md. Bokthier Hussain, Monayem Kabiraz, Meera Probha Nordin, Noordiana Siddiqui, Shahida Anusha Bhowmik, Shuva Begum, Mohajira 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 formaldehydetainted 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 Elsevier BV 2023 Article PeerReviewed Rahman, Md. Bokthier and Hussain, Monayem and Kabiraz, Meera Probha and Nordin, Noordiana and Siddiqui, Shahida Anusha and Bhowmik, Shuva and Begum, Mohajira (2023) An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment. Food Chemistry, 427. art. no. 136761. pp. 1-12. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S0308814623013791 10.1016/j.foodchem.2023.136761
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	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 formaldehydetainted 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
format	Article
author	Rahman, Md. Bokthier Hussain, Monayem Kabiraz, Meera Probha Nordin, Noordiana Siddiqui, Shahida Anusha Bhowmik, Shuva Begum, Mohajira
spellingShingle	Rahman, Md. Bokthier Hussain, Monayem Kabiraz, Meera Probha Nordin, Noordiana Siddiqui, Shahida Anusha Bhowmik, Shuva Begum, Mohajira An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment
author_facet	Rahman, Md. Bokthier Hussain, Monayem Kabiraz, Meera Probha Nordin, Noordiana Siddiqui, Shahida Anusha Bhowmik, Shuva Begum, Mohajira
author_sort	Rahman, Md. Bokthier
title	An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment
title_short	An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment
title_full	An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment
title_fullStr	An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment
title_full_unstemmed	An update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment
title_sort	update on formaldehyde adulteration in food: sources, detection, mechanisms, and risk assessment
publisher	Elsevier BV
publishDate	2023
url	http://psasir.upm.edu.my/id/eprint/106625/ https://www.sciencedirect.com/science/article/pii/S0308814623013791
_version_	1811685945075826688
score	13.211869

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

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