The Danger of Formalin

Formalin is a commercial solution with a concentration of 10-40% of formaldehyde. This material is usually used as an antiseptic, germisida and preservatives. Its function is often diverted for food preservative with a justifiable reason for a lower cost, such as preservation of fish, with a small bottle in a practical way to preserve fish without having to use ice cubes.

Formalin is usually found in food products is often a cottage industry, because they are not registered at the local BPOM. Usually the food given no preservatives are often not going to hold more in 12 hours.

Formaldehyde is also used to generate the product becomes more bright colors. So many of formalin also used in household products, such as plates, cups and bowls from plastic or melamine. When a plate or glass to be exposed to hot foods or beverages that contained formaldehyde, the material in the container it will dissolve, but when used for emergency food and cold drinks are not harmful. However, it would be very dangerous if these containers used to store coffee, tea, or hot foods berkuah.

 

Formalin into the human body through two paths namely breathing and mouth. Actually, every day we breathe in formaldehyde from the surrounding environment generated by the exhaust and factory fumes containing formaldehyde, inevitably we’re going to suck. Formalin can also cause cancer (carcinogenic substances). When inhaled formaldehyde can cause irritation to the nose and throat, respiratory distress, burning sensation in the nose and throat and cough, respiratory system damage can disrupt the lung form of pneumonia (pneumonia) or pulmonary edema (swelling of the lungs).

When exposed skin can cause discoloration, the skin becomes red, hardened, numbness and burning sensation. If the affected eye irritation, red, sore and it feels itchy. When high concentrations it causes a great expenditure of tears and damage to the lens of the eye.

 

 

Characteristics of food berformalin

1.Mie wet:

The smell of a little sting. Durable, lasting two days at room temperature (25 º Celsius). At a temperature of 10 º C or in the refrigerator can hold over 15 days.

Noodles looks shiny (like oily), clay (not easy to break), and not sticky.

2. Tofu:

The shape is very good. Chewy.

Not easily destroyed and durable (up to three days at room temperature (25 º C). At refrigerator temperature (10 º C) lasting more than 15 days.

Smell a bit stung.

The smell of soy is not real anymore.

3. Meatball:

Chewy. Durable, at least at room temperature can hold up to five days.

4. Fish:

Pure white color. Chewy.

Dark red gills and red rather than fresh.

Long-lasting (at room temperature) until a few days and not easily rot.

Does not feel the fishy smell of fish, but there is a strong scent

5. Fish sauce:

Brightly colored fish net. Not the typical smell of fish.

Lasting up to more than 1 month at room temperature (25 º C).

Liat (not easily destroyed).

6. Chicken pieces:

Clean white.

Not perishable or durable in a few days.

 

Source: http://www.shvoong.com/medicine-and-health/nutrition/2083028-dangers-formalin-food/#ixzz1aZYzkqMi


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