ANALYSIS OF FREE-FORMALDEHYDE IN MEAT AND MEAT PRODUCTS FROM THAI BARBECUE RESTAURANT IN HEALTH REGION 6

Abstract

Formaldehyde is an organic compound with disinfectant properties. It is commonly used in a commercial formalin solution form that is often added to food to make it fresh and appetizing. The human body can eliminate formaldehyde under normal conditions. However, if excessive formaldehyde is ingested, it can cause acute gastrointestinal damage, causing severe stomach pain, vomiting, and diarrhea. The objective of this survey research was to collect data and analyze of free-formaldehyde in meat and meat products from Thai barbecue restaurant in Health Region 6. Samples were randomized from 180 Thai barbecue restaurants in each district of Chonburi, Prachinburi, Rayong, Samut Prakan and Sa Kaeo provinces. Free formaldehyde was analyzed using a High-Performance Liquid Chromatograph (HPLC) - UV detector. Data were analyzed using frequency distribution and percentage. The results found that: formaldehyde contamination was detected in 70 food samples, including 44 samples of crispy squid (86.30% =241 Mg/Kg, Max=647 Mg/Kg, Min=22 Mg/Kg), 25 samples of Sabai Nang (92.60%, =539 Mg/Kg, Max=1,934 Mg/Kg, Min=11 Mg/Kg), and 1 sample of other seafood (fresh squid) (5.30%, Max=7 Mg/Kg). The results were forwarded to relevant agencies for future action monitoring of the safety for the consumer.