Formaldehyde contamination in seafood industry: an update on detection methods and legislations

Area of Science:

• Food Science
• Analytical Chemistry
• Public Health

Background:

• Seafood is a nutritious food source, rich in protein, healthy fats, and essential minerals.
• Its high perishability necessitates preservation methods, sometimes involving chemical additives.
• Formaldehyde (formalin) is a chemical sometimes illicitly used to extend seafood shelf life.

Purpose of the Study:

• To review the applications of formaldehyde in seafood preservation.
• To examine the incidence of formalin contamination in seafood products globally.
• To highlight worldwide regulations and analytical methods for formaldehyde detection in seafood.

Main Methods:

• Literature review of scientific publications and regulatory documents.
• Analysis of reported incidences of formaldehyde contamination in seafood.
• Summary of established and emerging detection techniques for formaldehyde.

Main Results:

• Formaldehyde is used to preserve seafood, but its addition is often illegal and poses health risks.
• Incidences of formalin contamination are reported, particularly in Asian countries.
• Various qualitative and quantitative methods have been developed for formaldehyde detection.

Conclusions:

• Strict regulations and monitoring are crucial to control formaldehyde use in seafood.
• Effective detection methods are essential for ensuring seafood safety and compliance with regulations.
• While less prevalent in Europe, adherence to strict formaldehyde regulations is maintained globally.