ফরমালিন : ( Formaldehyde ) and calcium carbide in food it's affects and WHO এর মতে খাবারে এবং ফলমূল প্রাকৃতিক ভাবে কি পরিমান ফরমালিন থাকে !!
ফরমালডিহাইড মিটার জেড-৩০০' যন্ত্র দিয়ে শতভাগ নির্ভুলভাবে ফরমালিন শনাক্ত করা সম্ভব নয় বলে প্রমাণ পেয়েছে বিশেষজ্ঞ কমিটি। এর পরিবর্তে ফরমালিন শনাক্তকরণে তারা 'হাই পারফরম্যান্স লিকুইড ক্রোমাটোগ্রাফি (এইচপিএলসি)' যন্ত্র ব্যবহারের পরামর্শ দিয়েছে। উচ্চ আদালতের নির্দেশে খাদ্যদ্রব্য ও ফলমূলে ব্যবহৃত ফরমালিন শনাক্তকরণে উপযুক্ত যন্ত্র খুঁজে বের করার লক্ষ্যে স্বাস্থ্য মন্ত্রণালয় কর্তৃক গঠিত ছয় সদস্যের বিশেষজ্ঞ তদন্ত কমিটি পর্যালোচনা শেষে চূড়ান্ত প্রতিবেদনে এ তথ্য জানিয়েছে। সম্প্রতি স্বাস্থ্য মন্ত্রণালয়ে বিশেষজ্ঞ কমিটির ওই চূড়ান্ত প্রতিবেদন জমা দেওয়া হয়েছে। ( samokal report )
গবেষণায় দেখা গেছে, ভিনেগার ও পানির মিশ্রণে ১৫ মিনিট ফল বা সবজি ভিজিয়ে রাখলে শতকরা প্রায় ১০০ ভাগ ফরমালিনই দূর হয়। ভিনেগার না থাকলে ফল খাওয়ার আগে লবণ পানিতেও ১০ মিনিট ভিজিয়ে রাখতে পারেন। এতে ফরমালিন দূর হবে অনেকখানি। বিশুদ্ধ পানিতে প্রায় ১ ঘন্টা মাছ ভিজিয়ে রাখলে ফর্মালিনের মাত্রা শতকরা ৬১ ভাগ কমে যায়। ফরমালিন দেয়া মাছ লবণ মেশানো পানিতে ১ ঘন্টা ভিজিয়ে রাখলে শতকরা প্রায় ৯০ ভাগ ফরমালিনের মাত্রা কমে যায়। অপরদিকে, প্রথমে চাল ধোয়া পানিতে ও পরে সাধারণ পানিতে ফরমালিন যুক্ত মাছ ধুলে শতকরা প্রায় ৭০ ভাগ ফরমালিন দূর হয়।  ফরমালডেহাইড গ্যাসকে তরলপদার্থে রূপান্তরিত করে পানি মিশিয়ে ফরমালিন প্রস্তুত করা হয় ৷ এই তরল ফলমালিনকে আবার বহনকরার সুবিধার জন্যে পাউডারে রূপান্তর করা হয় ৷ বাংলাদেশে বর্তমানে পাউডার ফরমালিনের ব্যবহার বেড়েছে ৷ ফরমালিন হলো ফরমালডিহাইডের দ্রবীভূত অবস্থা। বিশ্ব স্বাস্থ্য সংস্থা (ডাব্লিউএইচও) ও যুক্তরাষ্ট্রের ‘এজেন্সি ফর টক্সিক সাবস্টান্স অ্যান্ড ডিজিজ রেজিস্ট্রির (এটিএসডিআর) তথ্য অনুযায়ী, বিভিন্ন ফলে প্রাকৃতিকভাবে ফরমালডিহাইড থাকতে পারে। ইউরোপিয়ান ফুড সেফটি অথরিটির (ইএফএসএ) তথ্য মতে দিনে মানুষের শরীরে ১০০ পিপিএম পর্যন্ত ফরমালডিহাইড সহনীয়। দুটি আপেলেই এ পরিমাণ ফরমালিন থাকতে পারে। বাংলাদেশে ফলের পচন রোধে ব্যাপক হারে ফরমালিন ব্যবহার করা হয়। এর সঙ্গে সঙ্গে অকালে ফল পাকাতে ব্যবহার করা হয় কার্বাইড। আর মাঠপর্যায়ে কীটনাশক তো রয়েছেই। এর ব্যবহারে মানুষের কী ক্ষতি হতে পারে ? | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Formalin is one of the threats of modern world. With the advancement of technology, man has discovered the way of preserving foods for a long time. They invented formalin, carbide etc to preserve foods like fishes, fruits, vegetables etc. Earlier, foods were preserved in natural ways. But now, the use of chemicals has become a great threat to the health of mankind. By consuming formalin mixed food, many people die each year. But if you become a bit careful about this harmful substance, you can easily get rid of this threat. In this post, I will discuss about the harmful effects of Formalin and the ways of removing Formalin from foods. So, lets start:
HAZARDS OF FORMALIN:
Formalin can cause many diseases of liver, kidneys, heart, various cancers etc. Peptic Ulceration, Gastritis, Oesophagitis, Anorexia, Liver Cirrhosis, Liver Cancer, Renal Failure etc are the outcome of excessive formalin intake. It can also harm your bone marrow and cause anemia, leukemia(blood cancer) etc. It is extremely hazardous for pregnant women and newborn babies.
HOW TO REMOVE FORMALIN:
Fruits: If you suspect that the fruit contains formalin, you must sink it under water for at least 1 hour. Then the formalin will be removed and you can eat the fruit.
Vegetables: Vegetables can be ripen by formaldehyde too. You should sink those under salt-water for at least 10 minutes before cooking. It will remove the formalin from the vegetables.
Fishes: Sink the fishes under water for one hour. It will remove 60% formalin. If you sink it under salt-water for one hour, 90% formalin will be removed. If you sink the fishes under vinegar mixed water [90% vinegar, 10% water], 100% formalin removal can be guaranteed!
The big question
Many people have asked me whether ripening of bananas with chemicals is harmful to health. I understand their concern. This is because numerous artificial compounds are used in foods nowadays. Again, banana is a favourite fruit to many, so they may want to be sure if it is safe for eating. I will address this question in depth in this article.
Many people have asked me whether ripening of bananas with chemicals is harmful to health. I understand their concern. This is because numerous artificial compounds are used in foods nowadays. Again, banana is a favourite fruit to many, so they may want to be sure if it is safe for eating. I will address this question in depth in this article.
The process of banana ripening
During the growth and development period of bananas, there are many chemical and physical changes that occur. These have an impact on the fruit quality after harvesting. Normally, ripening is the final stage in fruit maturation. During ripening, the fruit changes colour, flavour, texture and aroma to optimal eating sensorial and textural properties. The agent that triggers these changes during maturation of bananas is a chemical called Ethylene. Ethylene is a gas naturally produced by plants e.g to trigger leaves to turn yellow and fall off during certain seasons like winter.
During the growth and development period of bananas, there are many chemical and physical changes that occur. These have an impact on the fruit quality after harvesting. Normally, ripening is the final stage in fruit maturation. During ripening, the fruit changes colour, flavour, texture and aroma to optimal eating sensorial and textural properties. The agent that triggers these changes during maturation of bananas is a chemical called Ethylene. Ethylene is a gas naturally produced by plants e.g to trigger leaves to turn yellow and fall off during certain seasons like winter.
What is Ethylene
Ethylene is a ripening hormone – a chemical substance produced by fruits with the specific biological action of accelerating the normal process of fruit maturation and senescence (dying or going into dormancy).
Ethylene can promote ripening in tomatoes, bananas, citrus, pineapples, dates, pears, apples, melons, mangoes, avocados and papayas.
Ethylene is a ripening hormone – a chemical substance produced by fruits with the specific biological action of accelerating the normal process of fruit maturation and senescence (dying or going into dormancy).
Ethylene can promote ripening in tomatoes, bananas, citrus, pineapples, dates, pears, apples, melons, mangoes, avocados and papayas.
Factors that trigger production of ethylene in fruits
-Natural process such as maturation and weather
-Injury-Injured fruits ripen or go bad quickly than injury free ones.
-Attack by insects and birds- fruits eaten by birds ripen faster.
-Natural process such as maturation and weather
-Injury-Injured fruits ripen or go bad quickly than injury free ones.
-Attack by insects and birds- fruits eaten by birds ripen faster.
How was the effect of ethylene discovered
Traditionally, lemon growers stored harvested green lemons in sheds which were kept warm by kerosene heaters. Lemons were stored until they turned yellow and ripened for market. However, when modern heating systems were introduced in sheds, the lemons never turned yellow on time. Research found out that the main factor that influenced ripening in kerosene warmed sheds was the small amounts of ethylene given off by kerosene heaters.
Traditionally, lemon growers stored harvested green lemons in sheds which were kept warm by kerosene heaters. Lemons were stored until they turned yellow and ripened for market. However, when modern heating systems were introduced in sheds, the lemons never turned yellow on time. Research found out that the main factor that influenced ripening in kerosene warmed sheds was the small amounts of ethylene given off by kerosene heaters.
Traditional application of Ethylene in ripening of bananas
When I was a kid, I used to see my grandfather store bananas covered with dry banana leaves. Some times, he used to keep them in a room where fire was lit regularly. These bananas ripened faster than the uncovered ones.
When I was a kid, I used to see my grandfather store bananas covered with dry banana leaves. Some times, he used to keep them in a room where fire was lit regularly. These bananas ripened faster than the uncovered ones.
Some communities used to dig a hole, place dry bananas leaves there and burn them. This was followed by placing fresh leaves on top of burnt leaves and then bananas on top. After placing bananas, they again covered with more leaves. The bananas stored this way ripen faster than those which were not covered. What these practices were doing is increase production and accumulation of high levels of ethylene to hasten the ripening of bananas.
There is also a common practice of placing avocados or bananas in a airtight paper bag to hasten ripening. The ethylene produced by these fruits accumulates in the bag, accelerates ripening, the ripening fruits produce more ethylene and the ethylene production process repeats itself.
Sometimes, unripe bananas or avocados are placed together with a ripening passion fruit to hasten the ripening process
Modern Day application of Ethylene to ripen bananas
Once people realized what hastened the ripening of bananas, it was conceived that it is possible to delay or hasten the ripening process. This led to either application or absorption of ethylene from fruits during storage and transportation.
Once people realized what hastened the ripening of bananas, it was conceived that it is possible to delay or hasten the ripening process. This led to either application or absorption of ethylene from fruits during storage and transportation.
Fruits are normally transported over long distances to reach their intended market. In order for the bananas to survive the transit time from source to the market it must be picked at 3/4 maturity when they appear green. After arrival in the destination country a very small controlled release of ethylene is used to trigger the natural ripening process.
Nowadays, most commercial warehouses, ships and trucks all fitted either with ethylene absorption technology or ethylene generation machines to help control ripening process of many fruits.
Why do supermarket bananas turn bright yellow by the time you get home
I have this experience a lot. I buy bananas in the supermarket which are slightly yellow (sometimes green). When I get home, I am shocked to see them turn bright yellow within few hours. This is an effect of ethylene. Probably, they were applied with ethylene immediately prior to shelving.
High levels of Ethylene in Kitchen appliances
A refrigerator is one of the kitchen appliance that might have high levels of ethylene. When fruits are stored in the refrigerator and it is kept closed to retain the desired temperature, it also enables an increased concentration of ethylene to accumulate. Therefore, when fresh fruits are brought in, they ripen quickly and go bad instead of storing for long.
Advantages of using controlled Ethylene to ripen bananas
Ethylene helps to regulate the ripening process. Therefore without ethylene the ripening process in uncontrolled. This has many disadvantages:
-Presence of uneven ripened bananas.
-Requirements for regular sorting to separate ripe and unripe.
-Ripe bananas would go bad within a very short period if exposed to uncontrolled ethylene.
Ethylene helps to regulate the ripening process. Therefore without ethylene the ripening process in uncontrolled. This has many disadvantages:
-Presence of uneven ripened bananas.
-Requirements for regular sorting to separate ripe and unripe.
-Ripe bananas would go bad within a very short period if exposed to uncontrolled ethylene.
Disadvantages of Ethylene ripened bananas
Normally, bananas ripened by application of external ethylene lack that characteristic flavour and aroma of naturally ripened fruit. But they are in no way inferior in terms of nutrients.
Normally, bananas ripened by application of external ethylene lack that characteristic flavour and aroma of naturally ripened fruit. But they are in no way inferior in terms of nutrients.
Fruits and vegetables that are sensitive to Ethylene
Ethylene is good but can accelerate aging and eventual spoilage of many fruits and vegetables. Therefore it is advisable not to store ethylene-sensitive fruits and vegetables together with ethylene releasing fruits. Some of ethylene-sensitive vegetables are: broccoli, cabbage, cauliflower, lettuce etc.
Does use of Ethylene allow ‘cheating’ of consumers
As a personal view, I do not think this is possible. Although ethylene can be used to ripen immature fruits due to greed of profits, this in no way amount to cheating.
As a personal view, I do not think this is possible. Although ethylene can be used to ripen immature fruits due to greed of profits, this in no way amount to cheating.
Is use of Ethylene an ‘artificial’ process
No! Ripening of bananas with ethylene is not an artificial process. Ethylene is just used to slow, hasten or regulate a natural process. Ethylene in itself is a naturally produced gas. Even without additional of external ethylene, fruits will produce it any way.
Is ethylene a harmful compound or toxic to human health?
No!. So far, ethylene is a natural gas which can be manufactured artificially and has not been found to have harmful effects on human health.
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( sources , internate's articles ; )
Ripening of Bananas with Ethylene-Safe or Harmful
Ripening of Bananas with Ethylene-Safe or Harmful
more details of interested readers
Public Health Statement for Formaldehyde
September 2008
CAS# 50-00-0
-463This Public Health Statement is the summary chapter from theToxicological Profile for Formaldehyde. It is one in a series of Public Health Statements about hazardous substances and their health effects. A shorter version, the ToxFAQsTM, is also available. . This information is important because this substance may harm you. The effects of exposure to any hazardous substance depend on the dose, the duration, how you are exposed, personal traits and habits, and whether other chemicals are present. For more information, call the ATSDR Information Center at 1-800-2326.
This public health statement tells you about formaldehyde and the effects of exposure to it.
The Environmental Protection Agency (EPA) identifies the most serious hazardous waste sites in the nation. These sites are then placed on the National Priorities List (NPL) and are targeted for long-term federal clean-up activities. Formaldehyde has been found in at least 29 of the 1,699 current or former NPL sites. Although the total number of NPL sites evaluated for this substance is not known, the possibility exists that the number of sites at which formaldehyde is found may increase in the future as more sites are evaluated. This information is important because these sites may be sources of exposure and exposure to this substance may harm you.
When a substance is released either from a large area, such as an industrial plant, or from a container, such as a drum or bottle, it enters the environment. Such a release does not always lead to exposure. You can be exposed to a substance only when you come in contact with it. You may be exposed by breathing, eating, or drinking the substance, or by skin contact. There are other sources of formaldehyde that may lead to exposure, such as consumer products, that are indicated in the document.
If you are exposed to formaldehyde, many factors will determine whether you will be harmed. These factors include the dose (how much), the duration (how long), and how you come in contact with it. You must also consider any other chemicals you are exposed to and your age, sex, diet, family traits, lifestyle, and state of health.
1.1 What is formaldehyde?
| Description |
Formaldehyde:
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| Sources |
Formaldehyde is a gaseous pollutant produced by both human activity and natural sources.
Formaldehyde can mostly be found in the air.
Formaldehyde can also be found in rain water and surface water after release from the manufacture, use, and disposal of formaldehyde-based products.
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Uses
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Formaldehyde is widely used to make resins for wood products.
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Consumer products containing formaldehyde include (IARC 2006):
These consumer oriented products mainly contain aqueous solutions of formaldehyde.
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1.2 What happens to formaldehyde when it enters the environment?
Break down
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Formaldehyde is quickly broken down in the air, usually within hours.
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Formaldehyde in water may be broken down by bacteria or other microorganisms.
Formaldehyde evaporates from shallow soils.
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1.3 How might I be exposed to formaldehyde?
| Air-primary source of exposure |
The primary way you can be exposed to formaldehyde is by breathing air containing it. Releases of formaldehyde into the air occur from:
Rural or suburban air generally contains lower concentrations of formaldehyde than urban air. Indoor air often contains higher levels of formaldehyde than outdoor air. Examples of concentrations of formaldehyde:
A ppm in air represents the fraction of volume of air occupied by formaldehyde. 1 ppm is equivalent to 1 unit volume of formaldehyde per 1,000,000 units of air.
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| Workplace air |
A large number of workers are potentially exposed to formaldehyde.
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| Water and soil |
Formaldehyde is occasionally detected in rain water and fogwater.
Formaldehyde has not been detected in soils, likely due to its high removal rate when released to soils.
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| Food |
Low levels of formaldehyde occur naturally in a variety of foods, such as fruits. Food may contain small amounts of formaldehyde from its use as a fumigant, fertilizer, or preservative.
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1.4 How can formaldehyde enter and leave my body?
Enter your body
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When you breathe air containing formaldehyde, most of the formaldehyde is quickly broken down in the cells lining your respiratory tract and breathed out. Only at high levels does formaldehyde enter your blood.
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Formaldehyde in food or water may also rapidly enter your body through the digestive tract.
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A very small amount may enter through your skin when you come into contact with liquids containing formaldehyde.
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| Leave your body |
Once in your body, formaldehyde is rapidly broken down into other chemicals.
Most of these other chemicals quickly leave your body in the urine.
Formaldehyde can also be converted to carbon dioxide and breathed out of the body.
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1.5 How can formaldehyde affect my health?
This section looks at studies concerning potential health effects in animal and human studies. Formaldehyde is a highly reactive molecule that can be directly irritating to tissues with which it comes into contact. Human and animal studies indicate that formaldehyde, at certain exposure levels, can be irritating to the upper respiratory tract and eyes with inhalation exposure, to the skin with dermal exposure, and to the gastrointestinal tract with oral exposure. Formaldehyde-induced noncancer and cancer effects appear to occur only at portals-of-entry (i.e., upper respiratory tract, gastrointestinal tract, and skin). Figure 1-1 illustrates the health effects of breathing formaldehyde in humans and laboratory animals and the range of air concentrations at which these effects were seen. Estimates of exposure levels posing minimal risk to humans (MRLs) are also presented in the figure. An MRL is an estimate of the daily human exposure that is likely to be safe over a certain period of exposure. MRLs are not intended to define clean-up or action levels, but are intended only to serve as a screening tool to help public health professionals decide where to look more closely. Therefore, MRLs are set at levels well below where effects have been observed. Figure 1-2 shows the health effects of formaldehyde ingestion in laboratory animals and the dose ranges at which these effects occur. Estimates of oral dose levels posing minimal risk to humans (MRLs) are also presented in Figure 1-2.
Workers and residents
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The most common health problems in people exposed to formaldehyde include irritation of the eyes, nose, and throat.
Formaldehyde may cause occupational asthma, but this seems to be rare.
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Laboratory animals
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Animal studies have shown that inhalation of formaldehyde can result in irritation and damage to the lining of the nose and throat. High concentrations can also affect the lung.
Impaired learning and changes in behavior have been observed in rats after high concentrations of formaldehyde.
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Stomach damage has been observed in rats exposed to high oral doses of formaldehyde.
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| Cancer |
Some studies of humans exposed repeatedly to formaldehyde in workplace air found more cases of nose and throat cancer than expected. Animal studies of laboratory rats exposed for life to formaldehyde in air found that some rats developed nose cancer.
The Department of Health and Human Services (DHHS) and the International Agency for Research on Cancer (IARC) have characterized formaldehyde as a human carcinogen based on studies of inhalation exposure in humans and laboratory animals.
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Figure 1-1. Health Effects of Breathing Formaldehyde
(click on image for a larger view)
Figure 1-2. Health Effects of Ingesting Formaldehyde
(click on image for a larger view)
1.6 How can formaldehyde affect children?
This section discusses potential health effects in humans from exposures during the period from conception to maturity at 18 years of age. Children are not small adults. They differ from adults in their exposures and may differ in their susceptibility to hazardous chemicals. Children's unique physiology and behavior can influence the extent of their exposure.
| Effects in children |
A small number of studies have looked at the health effects of formaldehyde in children. It is very likely that breathing formaldehyde will result in nose and eye irritation (burning feeling, itchy, tearing, and sore throat). We do not know if the irritation would occur at lower concentrations in children than in adults.
There is some evidence of asthma or asthma-like symptoms for children exposed to formaldehyde in homes.
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| Birth defects |
Studies in animals suggest that formaldehyde will not cause birth defects in humans.
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1.7 How can families reduce the risk of exposure to formaldehyde?
| Avoid tobacco smoke |
Formaldehyde is a component of tobacco smoke.
Avoid smoking in enclosed spaces such as inside the home or car in order to limit exposure to children and other family members.
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| Keep house ventilated |
Formaldehyde is released into indoor air from construction materials and a variety of consumer products.
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| Wash new clothes |
Some permanent press fabrics emit formaldehyde.
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1.8 Is there a medical test to determine whether I have
been exposed to formaldehyde?
Scientists use many tests to protect the public from harmful effects of toxic chemicals and to find ways for treating persons who have been harmed.
| Detecting exposure |
Formaldehyde cannot be reliably measured in blood, urine, or body tissues following exposure. Formaldehyde is produced in the body and would be present as a normal constituent in body tissues.
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| Measuring exposure |
Antibodies to formaldehyde-bound proteins can be found in the blood of people exposed to formaldehyde; however, this test cannot be used to determine the extent of exposure or the kind of health effects that might develop from exposure.
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1.9 What recommendations has the federal government made to protect human health?
The federal government develops regulations and recommendations to protect public health. Regulations can be enforced by law. The EPA, the Occupational Safety and Health Administration (OSHA), and the Food and Drug Administration (FDA) are some federal agencies that develop regulations for toxic substances. Recommendations provide valuable guidelines to protect public health, but cannot be enforced by law. The Agency for Toxic Substances and Disease Registry (ATSDR) and the National Institute for Occupational Safety and Health (NIOSH) are two federal organizations that develop recommendations for toxic substances.
Regulations and recommendations can be expressed as "not-to-exceed" levels, that is, levels of a toxic substance in air, water, soil, or food that do not exceed a critical value that is usually based on levels that affect animals; they are then adjusted to levels that will help protect humans. Sometimes these not-to-exceed levels differ among federal organizations because they used different exposure times (an 8-hour workday or a 24-hour day), different animal studies, or other factors.
Recommendations and regulations are also updated periodically as more information becomes available. For the most current information, check with the federal agency or organization that provides it. Some regulations and recommendations for formaldehyde include the following:
| Drinking water |
The EPA has determined that lifetime exposure to 1 ppm formaldehyde in drinking water is not expected to cause any adverse effects.
The EPA has also determined that exposure to formaldehyde in drinking water at concentrations of 10 parts per million (ppm) for 1 day or 5 ppm for 10 days is not expected to cause any adverse effects in a child. |
| Workplace air |
OSHA set a legal limit of 0.75 ppm formaldehyde in air averaged over an 8-hour work day.
The U.S. Department of Housing and Urban Development (HUD) set standards for formaldehyde emissions in manufactured housing of less than 0.2 ppm for plywood and 0.3 ppm for particle board. The HUD standards are designed to provide an ambient level of 0.4 ppm or less in manufactured housing.
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The experiments reported that the "calcium carbide (CaC 2 )" treatment hastens the ripening processes of unripe fruits as shown by the rates of softening, respiration, flavor and color changes. Calcium carbide [Figure 1] is mostly used for ripening of fruit; while, its use is being discouraged worldwide, due to associated health hazards. [10] Secondly, calcium carbide (CaC 2 ) is the commonly used chemical for ripening of fruits, due to its low price and availability in local market; however, use of this chemical in fruit industry is being discouraged worldwide due to dangers of explosion and carryover of toxic materials like arsenic and phosphorus to consumers, thus making the healthy fruit poisonous. [15] Since no technical knowledge is considered necessary for its anomalous use, [16] higher quantity of calcium carbide needed to ripen immature fruit makes them tasteless. [7] In view of the above problems, studies for an alternate ripening agent for fruit were imperative. Further, the local industry is also looking to replace calcium carbide with any suitable alternate. Calcium carbide absorbs moisture and produces acetylene, which is a weak analog of ethylene, responsible for triggering ripening process. [6],[8] Today or in future we will be able find out some better alternatives for fruit ripening agents that have minimal or are without health hazards. Physical and chemical properties of calcium carbide are shown in [Table 1].
Punishment for artificial ripening
It would not be easy for fruit vendors to ripen fruits artificially now as the Union Health Ministry has decided to punish guilty vendors with up to six months in jail and fine of Rs. 1000. Experts stated that calcium carbide is often used by fruit vendors to ripen fruits like apples, mangoes, bananas, papayas etc. State authorities have been asked by the ministry to keep a strict vigil on use of carbide gas for ripening fruits. Under Rule 44 AA of the Prevention of Food Adulteration (PFA) Rules, 1955, it prohibits use of such chemicals. A circular to state food authorities has been sent by the ministry with the Food Safety and Standards Authority of India (FSSAI) pressing the need to take legal action for violation of the PFA rules. The copy of procedures for detection of acetylene has been sent by the FSSAI to godowns or treatment chambers. The use of such harmful chemicals to ripen fruits faster can cause cancer. [26]
General information and effect of arsenic metal
Heavy metal toxicity represents an uncommon, yet clinically significant, medical condition. If unrecognized or inappropriately treated, heavy metal toxicity can result in significant morbidity and mortality. Many metals are essential to biochemical processes, and uses in medicine. The pathophysiology of the heavy metals remains relatively constant. The heavy metals bind to oxygen, nitrogen, and sulfhydryl groups in proteins, resulting in alterations of enzymatic activity. This affinity of metal species for sulfhydryl groups serves a protective role in heavy metal homeostasis as well. Increased synthesis of metal binding proteins in response to elevated levels of a number of metals is the body΄s primary defense against poisoning. Nearly all organ systems are involved in heavy metal toxicity; however, the most commonly involved organ systems include the center nervous system, peripheral nervous system, gastrointestinal, hematopoietic, renal, and cardiovascular. The organ systems affected and the severity of the toxicity vary with the particular heavy metal involved, the age of the individual, and the level of toxicity. Generally, children are more susceptible to the toxic effects of the heavy metals and are more prone to accidental exposures. [27],[28],[29],[30],[31]
Arsenic is a naturally occurring element widely distributed in the earth's crust. It combines with oxygen and other elements to form inorganic arsenic compounds. It is used in the formulation of pesticides and fungicides and also manufacturing of glass. Inorganic arsenic compounds also can be used in pressure-treated wood. Inorganic arsenic compounds can dissolve in water, get into food, or blow on the wind in arsenic-containing soil. Arsenic can get into plants when their roots take up water that contains arsenic. It can get into animals when they eat food, drink water, or breathe air that contains arsenic. In plants and animals, arsenic combines with carbon and hydrogen to form organic arsenic compounds. Organic arsenic compounds are less toxic than inorganic arsenic compounds. Arsenic can build up in fish and shellfish, but the arsenic in fish is mostly the organic form and therefore much less harmful.
Health effects
People exposed to high levels of arsenic can have nausea and vomiting, diarrhea, anemia, and low blood pressure. These symptoms may be followed by a feeling of "pins and needles" in the hands and feet (neuropathy). Chronic (long-term) exposure to arsenic can cause stomach ailments, headaches, fatigue, neuropathy, dark splotches on the skin, and small "corns" or "warts" on the palms of the hands, soles of the feet, and torso. People exposed to inorganic arsenic can have more cancer of the lung, skin, bladder, liver, kidney, and prostate. Studies have not linked arsenic exposure to leukemia in adults or children. Normal urine levels of arsenic are less than 50 μg/L. A level between 50 and 200 μg/L not necessarily represent a health risk. A level over 200 μg/L is considered abnormal and may require treatment if symptoms of arsenic poisoning are present.
Intentional or unintentional ingestion of arsenic has been notorious as a means of suicide and homicide. Arsenic is used in rodenticide. Arsenic exposure produced severe edema of the eyelids, gastrointestinal irritation, and both central and peripheral neuropathies. It is the first antidote to heavy metal poisoning, and the basis for chelation therapy today. British Anti-Lewisite (dimercaprol) has sulfhydryl groups that bind arsenic, as well as other metals, to form stable covalent bonds in a process called complexation. The nonionic complexes can then be excreted by the body. Although a high level of suspicion for arsenic poisoning must be maintained because of its role in poisoning, it is rarely seen clinically. [27],[28],[29],[30],[31]
Physical findings in arsenic toxicity vary with age and dose. Any combination of GI complaints, neurologic dysfunction, and anemia should prompt a search for arsenic toxicity. GI complaints predominate in adults. Children are more prone to CNS dysfunction, including encephalopathy. Encephalopathy is rare in adults. Encephalopathy may present as an acute event with seizures, or it may develop slowly over weeks to months with variable nonspecific complaints. Cholera like diarrhea can be seen in acute arsenic toxicity. Neurologic complaints ranging from neuropathy to encephalopathy have been reported in cases of acute arsenic toxicity. Arsenic toxicity presenting as ascending flaccid paralysis is often.
Medication
The key to treating arsenic toxicity is removal of the offending agent and reducing the total body load of arsenic. Chelation agents are used to reduce the body stores of arsenic.
Arsenic toxicity
Chelation therapy with Dimercaprol (British Anti-Lewisite; BAL)-DOC, DMSA, or d-penicillamine and edetate calcium disodium is the primary treatment of arsenic or other metal toxicity. Removal of the offending agent and aggressive gastric decontamination aids in reducing ongoing absorption of arsenic. Hemodialysis may be beneficial in patients with acute renal failure.
Precautions and contraindication
May be nephrotoxic and may cause hypertension; caution with oliguria or G-6-PD deficiency; may induce hemolysis in G-6-PD deficiency. Contraindications with hypersensitivity, renal insufficiency, previous penicillamine-related aplastic anemia. Care must be taken to remove the source of heavy metal contamination. [27],[28],[29],[30],[31]
General information and effect of phosphorus toxicity
Phosphorus is pentavalent in combination with oxygen, as phosphate (PO4 3- ). The toxicity of phosphorus in humans focus on accidental or intentional ingestion of the more toxic forms of phosphorus that are not found in food or food supplements (elemental yellow phosphorus). No human data on chronic toxicity of dietary forms of phosphorus were identified in the literature. The predominant adverse reaction to orally administered phosphorus (as various phosphate salts) in human supplementation studies is osmotic diarrhea, which has been reported at intakes of 750 mg/day and above. Other mild gastrointestinal effects, including nausea and vomiting have been noted in some studies. There are a limited number of studies on the oral toxicity of phosphate salts in laboratory animals. Kidney lesions have been reported in rats by acute doses of phosphates. Pathological effects in the parathyroids, kidneys and bone have also been reported in subchronic studies at high doses. No adverse effects on growth and reproduction were reported. No data on carcinogenicity or genotoxicity of dietary forms of inorganic phosphorus and phosphate salts were identified. One study suggested that increased phosphorus intake may lead to increased bone resorption in postmenopausal women with osteoporosis. However, a study in postmenopausal women found no biochemical evidence of increased bone remodelling as a result of supplementation with phosphorus. Black and Asian people and older people may be susceptible to bone resorption as a result of high phosphorus intakes, as they are more susceptible to hypovitaminosis D, which decreases the absorption of calcium, and phosphorus has been shown to influence the parathyroid-vitamin D axis, causing an increase in serum calcium levels via bone resorption. [32],[33],[34]
The fast ripening of fruits means they may contain various harmful properties. A commonly used agent in the ripening process is calcium carbide, a material most commonly used for welding purposes. Calcium carbide treatment of food is extremely hazardous because it contains traces of heavy metal arsenic and phosphorous. The calcium carbide produces acetylene gas when react with water. Acetylene gas may affect the neurological system by inducing prolonged hypoxia. Calcium carbide causes various health hazards like, headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral edema and seizures. These results indicate that fruit treatment with calcium salts not only affects the ripening process but also influences the aroma of the fruits. The commonly used ripening agents other than calcium carbide are acetylene, ethylene, propylene, ethrel (2-chloroethyl phosphonic acid), glycol, ethanol and some other agents. [35],[36] The calcium carbide is one of the most commonly used ripening agent for fruits while other calcium salts like calcium ammonium nitrate, calcium chloride and calcium sulphate are used to delay fruit ripening agents for local fruit industries.
 Calcium Carbide |  |
The experiments reported that the "calcium carbide (CaC 2 )" treatment hastens the ripening processes of unripe fruits as shown by the rates of softening, respiration, flavor and color changes. Calcium carbide [Figure 1] is mostly used for ripening of fruit; while, its use is being discouraged worldwide, due to associated health hazards. [10] Secondly, calcium carbide (CaC 2 ) is the commonly used chemical for ripening of fruits, due to its low price and availability in local market; however, use of this chemical in fruit industry is being discouraged worldwide due to dangers of explosion and carryover of toxic materials like arsenic and phosphorus to consumers, thus making the healthy fruit poisonous. [15] Since no technical knowledge is considered necessary for its anomalous use, [16] higher quantity of calcium carbide needed to ripen immature fruit makes them tasteless. [7] In view of the above problems, studies for an alternate ripening agent for fruit were imperative. Further, the local industry is also looking to replace calcium carbide with any suitable alternate. Calcium carbide absorbs moisture and produces acetylene, which is a weak analog of ethylene, responsible for triggering ripening process. [6],[8] Today or in future we will be able find out some better alternatives for fruit ripening agents that have minimal or are without health hazards. Physical and chemical properties of calcium carbide are shown in [Table 1].
 | Figure 1: Calcium carbide Click here to view |
 | Table 1: Physical and chemical properties of calcium carbide Click here to view |
Punishment for artificial ripening
It would not be easy for fruit vendors to ripen fruits artificially now as the Union Health Ministry has decided to punish guilty vendors with up to six months in jail and fine of Rs. 1000. Experts stated that calcium carbide is often used by fruit vendors to ripen fruits like apples, mangoes, bananas, papayas etc. State authorities have been asked by the ministry to keep a strict vigil on use of carbide gas for ripening fruits. Under Rule 44 AA of the Prevention of Food Adulteration (PFA) Rules, 1955, it prohibits use of such chemicals. A circular to state food authorities has been sent by the ministry with the Food Safety and Standards Authority of India (FSSAI) pressing the need to take legal action for violation of the PFA rules. The copy of procedures for detection of acetylene has been sent by the FSSAI to godowns or treatment chambers. The use of such harmful chemicals to ripen fruits faster can cause cancer. [26]
General information and effect of arsenic metal
Heavy metal toxicity represents an uncommon, yet clinically significant, medical condition. If unrecognized or inappropriately treated, heavy metal toxicity can result in significant morbidity and mortality. Many metals are essential to biochemical processes, and uses in medicine. The pathophysiology of the heavy metals remains relatively constant. The heavy metals bind to oxygen, nitrogen, and sulfhydryl groups in proteins, resulting in alterations of enzymatic activity. This affinity of metal species for sulfhydryl groups serves a protective role in heavy metal homeostasis as well. Increased synthesis of metal binding proteins in response to elevated levels of a number of metals is the body΄s primary defense against poisoning. Nearly all organ systems are involved in heavy metal toxicity; however, the most commonly involved organ systems include the center nervous system, peripheral nervous system, gastrointestinal, hematopoietic, renal, and cardiovascular. The organ systems affected and the severity of the toxicity vary with the particular heavy metal involved, the age of the individual, and the level of toxicity. Generally, children are more susceptible to the toxic effects of the heavy metals and are more prone to accidental exposures. [27],[28],[29],[30],[31]
Arsenic is a naturally occurring element widely distributed in the earth's crust. It combines with oxygen and other elements to form inorganic arsenic compounds. It is used in the formulation of pesticides and fungicides and also manufacturing of glass. Inorganic arsenic compounds also can be used in pressure-treated wood. Inorganic arsenic compounds can dissolve in water, get into food, or blow on the wind in arsenic-containing soil. Arsenic can get into plants when their roots take up water that contains arsenic. It can get into animals when they eat food, drink water, or breathe air that contains arsenic. In plants and animals, arsenic combines with carbon and hydrogen to form organic arsenic compounds. Organic arsenic compounds are less toxic than inorganic arsenic compounds. Arsenic can build up in fish and shellfish, but the arsenic in fish is mostly the organic form and therefore much less harmful.
Health effects
People exposed to high levels of arsenic can have nausea and vomiting, diarrhea, anemia, and low blood pressure. These symptoms may be followed by a feeling of "pins and needles" in the hands and feet (neuropathy). Chronic (long-term) exposure to arsenic can cause stomach ailments, headaches, fatigue, neuropathy, dark splotches on the skin, and small "corns" or "warts" on the palms of the hands, soles of the feet, and torso. People exposed to inorganic arsenic can have more cancer of the lung, skin, bladder, liver, kidney, and prostate. Studies have not linked arsenic exposure to leukemia in adults or children. Normal urine levels of arsenic are less than 50 μg/L. A level between 50 and 200 μg/L not necessarily represent a health risk. A level over 200 μg/L is considered abnormal and may require treatment if symptoms of arsenic poisoning are present.
Intentional or unintentional ingestion of arsenic has been notorious as a means of suicide and homicide. Arsenic is used in rodenticide. Arsenic exposure produced severe edema of the eyelids, gastrointestinal irritation, and both central and peripheral neuropathies. It is the first antidote to heavy metal poisoning, and the basis for chelation therapy today. British Anti-Lewisite (dimercaprol) has sulfhydryl groups that bind arsenic, as well as other metals, to form stable covalent bonds in a process called complexation. The nonionic complexes can then be excreted by the body. Although a high level of suspicion for arsenic poisoning must be maintained because of its role in poisoning, it is rarely seen clinically. [27],[28],[29],[30],[31]
Physical findings in arsenic toxicity vary with age and dose. Any combination of GI complaints, neurologic dysfunction, and anemia should prompt a search for arsenic toxicity. GI complaints predominate in adults. Children are more prone to CNS dysfunction, including encephalopathy. Encephalopathy is rare in adults. Encephalopathy may present as an acute event with seizures, or it may develop slowly over weeks to months with variable nonspecific complaints. Cholera like diarrhea can be seen in acute arsenic toxicity. Neurologic complaints ranging from neuropathy to encephalopathy have been reported in cases of acute arsenic toxicity. Arsenic toxicity presenting as ascending flaccid paralysis is often.
Medication
The key to treating arsenic toxicity is removal of the offending agent and reducing the total body load of arsenic. Chelation agents are used to reduce the body stores of arsenic.
Arsenic toxicity
Chelation therapy with Dimercaprol (British Anti-Lewisite; BAL)-DOC, DMSA, or d-penicillamine and edetate calcium disodium is the primary treatment of arsenic or other metal toxicity. Removal of the offending agent and aggressive gastric decontamination aids in reducing ongoing absorption of arsenic. Hemodialysis may be beneficial in patients with acute renal failure.
Precautions and contraindication
May be nephrotoxic and may cause hypertension; caution with oliguria or G-6-PD deficiency; may induce hemolysis in G-6-PD deficiency. Contraindications with hypersensitivity, renal insufficiency, previous penicillamine-related aplastic anemia. Care must be taken to remove the source of heavy metal contamination. [27],[28],[29],[30],[31]
General information and effect of phosphorus toxicity
Phosphorus is pentavalent in combination with oxygen, as phosphate (PO4 3- ). The toxicity of phosphorus in humans focus on accidental or intentional ingestion of the more toxic forms of phosphorus that are not found in food or food supplements (elemental yellow phosphorus). No human data on chronic toxicity of dietary forms of phosphorus were identified in the literature. The predominant adverse reaction to orally administered phosphorus (as various phosphate salts) in human supplementation studies is osmotic diarrhea, which has been reported at intakes of 750 mg/day and above. Other mild gastrointestinal effects, including nausea and vomiting have been noted in some studies. There are a limited number of studies on the oral toxicity of phosphate salts in laboratory animals. Kidney lesions have been reported in rats by acute doses of phosphates. Pathological effects in the parathyroids, kidneys and bone have also been reported in subchronic studies at high doses. No adverse effects on growth and reproduction were reported. No data on carcinogenicity or genotoxicity of dietary forms of inorganic phosphorus and phosphate salts were identified. One study suggested that increased phosphorus intake may lead to increased bone resorption in postmenopausal women with osteoporosis. However, a study in postmenopausal women found no biochemical evidence of increased bone remodelling as a result of supplementation with phosphorus. Black and Asian people and older people may be susceptible to bone resorption as a result of high phosphorus intakes, as they are more susceptible to hypovitaminosis D, which decreases the absorption of calcium, and phosphorus has been shown to influence the parathyroid-vitamin D axis, causing an increase in serum calcium levels via bone resorption. [32],[33],[34]
| Conclusion | |
The fast ripening of fruits means they may contain various harmful properties. A commonly used agent in the ripening process is calcium carbide, a material most commonly used for welding purposes. Calcium carbide treatment of food is extremely hazardous because it contains traces of heavy metal arsenic and phosphorous. The calcium carbide produces acetylene gas when react with water. Acetylene gas may affect the neurological system by inducing prolonged hypoxia. Calcium carbide causes various health hazards like, headache, dizziness, mood disturbances, sleepiness, mental confusion, memory loss, cerebral edema and seizures. These results indicate that fruit treatment with calcium salts not only affects the ripening process but also influences the aroma of the fruits. The commonly used ripening agents other than calcium carbide are acetylene, ethylene, propylene, ethrel (2-chloroethyl phosphonic acid), glycol, ethanol and some other agents. [35],[36] The calcium carbide is one of the most commonly used ripening agent for fruits while other calcium salts like calcium ammonium nitrate, calcium chloride and calcium sulphate are used to delay fruit ripening agents for local fruit industries.
What are the potential health effects of formaldehyde solutions?
Main Routes of Exposure: Inhalation; skin contact; skin absorption; eye contact.
- Inhalation: VERY TOXIC, can cause death. Can cause severe irritation of the nose and throat. Can cause life-threatening accumulation of fluid in the lungs (pulmonary edema). Symptoms may include coughing, shortness of breath, difficult breathing and tightness in the chest. Symptoms may develop hours after exposure and are made worse by physical effort.
- Skin Contact: CORROSIVE. Contact can cause pain, redness, burns, and blistering. Permanent scarring can result. Can be absorbed through the skin.
- Eye Contact: CORROSIVE. May cause serious eye damage. May irritate or burn the eyes. Permanent damage including blindness may result. The gas irritates the eyes.
- Ingestion: TOXIC. Can cause death. Can burn the lips, tongue, throat and stomach. Symptoms may include nausea, vomiting, stomach cramps and diarrhea. Can harm the kidneys. Can harm the liver.
- Effects of Long-Term (Chronic) Exposure: Can cause dry, red, cracked skin (dermatitis) following skin contact. SKIN SENSITIZER. May cause an allergic skin reaction in some people. In sensitized people, contact with a very small amount of product can cause an allergic reaction. Symptoms include redness, rash, itching and swelling. This reaction can spread from the hands or arms to the face and body. Repeated exposure will make the reaction worse. May harm the lungs. May harm the nervous system. Conclusions cannot be drawn from the limited studies available.
- Carcinogenicity: CARCINOGEN. Has been associated with: nasal cancer, cancer of the blood or blood system.
Formaldehyde in Food
Reported by Mr. Arthur YAU, Scientific Officer,
Risk Communication Section, Centre for Food Safety
Risk Communication Section, Centre for Food Safety
Background
In the wake of recent public concerns over formaldehyde found in Bombay-duck (a kind of marine fish), this article provides an overview on formaldehyde and discusses its food safety risk.
What is Formaldehyde?
Formaldehyde is a chemical commonly used in industry for the manufacturing of plastic resins that can be used in wood, paper and textile industry. Formalin, which is a solution of about 37% formaldehyde, serves as disinfectant and preservative for household products.
Formaldehyde is ubiquitous in the environment, as it is produced from both natural and manmade sources. It exists at low levels in most living organisms as a metabolic intermediate. Major manmade source of formaldehyde includes combustions (e.g., engine exhaust, wood burning, power plant, waste incineration etc.), building materials and tobacco smoke.
Excluding occupational exposure in industrial settings, major exposure route for formaldehyde in the general population is through inhalation of air, especially indoor air. Formaldehyde can come from recently installed building materials and furnishings. Tobacco smoke can also contribute up to 10 to 25 percent (0.1-1 mg/day) of the exposure from indoor air. Other sources of exposure through gas and dermal contact in the general population include: smog, gas cookers, open fireplace, wood products, textiles, paper, cosmetics and pharmaceuticals etc.
Formaldehyde exists in many animal and plant species as a product of their normal metabolism. Ingestion of a small amount of formaldehyde is unlikely to cause acute effect, but ingestion of a large amount of formaldehyde can generally cause severe abdominal pain, vomiting, coma, renal injury and possible death. However, according to the World Health Organization (WHO), “the general population is exposed to formaldehyde mainly by inhalation.”
The main health concern of formaldehyde is its cancer causing ability. The International Agency for Research on Cancer of the WHO classified formaldehyde as “carcinogenic to humans”, with consideration that there was sufficient evidence for causing nasopharyngeal cancer in humans, strong but not sufficient evidence between leukaemia and occupational exposure. The WHO, on the other hand, considered that the evidence indicated that formaldehyde was not carcinogenic upon ingestion.
Why Formaldehyde is Present in Food?
As a product of normal metabolism, formaldehyde has been documented to be naturally present in many common food items, including fruits and vegetables, meats, fish, crustacea and dried mushrooms etc., at a wide range of levels (Table 1). In some seafood species, formaldehyde is a natural breakdown product of a chemical known as trimethylamine oxide (TMAO) that exists in their bodies. Trimethylamine oxide breaks down into formaldehyde and dimethylamine in equal parts after the animal dies. The level of formaldehyde can accumulate in certain marine fish during frozen storage and crustacea after death. Its levels were reported to be up to 400 mg/kg in Bombay-duck after cold storage. The detection of dimethylamine in Bombay-duck was used to distinguish whether formaldehyde had been added deliberately.
Table 1: Examples of Foods Known to Contain Naturally Occurring Formaldehyde
Food Type
|
Level (mg/kg)
| |
Fruits and Vegetables
|
Apple
|
6.3-22.3
|
Banana
|
16.3
| |
Cauliflower
|
26.9
| |
Pear
|
38.7-60
| |
Shiitake mushroom (dried / raw)
|
100-406 / 6-54.4
| |
Meat and Meat Products
|
Beef, pork, mutton and poultry meat
|
2.5-20
|
Seafood
|
Cod
|
4.6-34
|
Fish ball
|
6.8
| |
Crustacean
|
1-98
| |
Bombay-duck (fresh)
|
≦140
| |
Since there have been no extensive studies on the levels of naturally occurring formaldehyde in foods, data may not be available for every food. There have been reports of abusive use of formaldehyde in mung bean vermicelli, soya bean sticks and hydrated food (e.g. tripe) previously. Of the over 250 food samples analysed for formaldehyde between 2004 and September 2006, all the results were satisfactory. There is no cause for undue concern over formaldehyde exposure from food so long as you maintain a balanced diet.
s formaldehyde is water soluble, it is recommended, as a good risk reduction measure, that dried food should be thoroughly soaked during preparation (soaking water discarded). Food should also be washed and cooked thoroughly before consumption as a precautionary measure.
Illustration: Examples of food which contain naturally occuring formaldehyde (Top to bottom): fresh shiitake mushrooms and Bombay-duck
Advice to the Consumers
- Wash all food thoroughly with running tap water, as formaldehyde is soluble in water and washing can aid the removal of formaldehyde.
- Soak dry groceries like dried mushrooms thoroughly in clean water before cooking and discard the water.
- Cook all food thoroughly to an internal temperature of 75°C or above, as heat from cooking can also aid the removal of formaldehyde. For fish, check the flesh to see whether it has turned opaque and can be separated easily.
Advice to the Trade
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