Fruits that cannot be mixed with formalin
Fruits that cannot be mixed with formalin. When we go to the market to buy fruit. The only question that comes to mind then, is the fruit formalin free? In this doubt, many of us want to refrain from eating fruit.
There is only one fear, because?
The World Health Organization (WHO) has set the acceptable level of formalin for the human body at zero point 15 ppm.
However, DMP, BSTI, and the Department of Consumer Protection have set a tolerable level of 2 ppm. Which is about 14 times more than the international standard!
Section 23 of the Safe Food Act (2013) is used in the campaign against formalin in food.
It states that foodstuffs containing chemicals that are harmful to health (such as calcium carbide, formalin, sodium cyclamate), pesticides (DDT, PCB oil), or any other toxic substance may not be stored, marketed, or sold.
Tested in the laboratory of Bangladesh Standards and Testing Institute (BSTI) to get rid of suspicion and panic.
No harmful levels of formalin were found in various fruit samples. And this organization conducts experimental observations on seasonal fruits.
In experiments, they hypothesized that formalin cannot be mixed with seasonal fruits such as mango, blackberry, litchi, jackfruit, watermelon, lemon, papaya, pineapple, guava, jamrul, bell, katbel, and Dewa.
However, even if it can be mixed with mango, it can be mixed in very small quantities. And if it can be washed well in water before eating. Then there is no more fear.
The Food Safety Laboratory of the Institute of Public Health tested 26 fruit samples.
Of these, 18 samples of mango, 6 samples of litchi and banana, dates, grapes, apples, and malt have been tested one by one. The presence of formaldehyde was found in these samples.
However, it is lower than the tolerance level set by the European Food Safety Authority (EFSA).
The European Food Safety Authority considers mangoes to be tolerant of 8 to 35 ppm (parts per milligram). Formaldehyde ranging from 0.75 to 9.48 ppm was found in 17 mango samples at the Food Safety Laboratory.
According to Food Safety Laboratory examiner Panna Waheed, there is no reason to skip eating seasonal fruits for fear of formalin. Because the test does not detect more formalin than the dose. However, those who want to be more careful can wash and eat.
How to remove formalin from food at home – To remove formalin from the body of the fish, soak the fish in cold water for at least 1 hour.
Studies have shown that the formalin in the body of the fish is reduced by about 61%. Another effective way is to soak the fish in salt water for at least 1 hour before cooking.
This will reduce the amount of formalin in the fish by about 90%.
Another effective method is when you wash the rice. The first time you wash the rice, wash the fish with the water that will come out. Then wash again with ordinary tap water.
You will see that about 80% of formalin will be removed. Before eating any fruit, soak it in warm water mixed with salt for 10 minutes. This will remove about 98% of the formalin (tested).
In our country now dried fish is being mixed with a lot of formalin. Take the same approach to remove formalin from dried fish. First, wash in warm water mixed with salt for 1 hour and then in cold water for 10 minutes. This will remove the formalin as well as increase the taste of fish.
Formalin is often sprayed on fruits, especially mangoes and litchis. That’s why to refrain from buying dark or brightly colored fruits. All of the formalin removal from food or fruit
The effective ingredient is vinegar. First mix one cup of vinegar in one liter of water. Leave vegetables, fruits, or fish in the mixed water for 15 minutes. Then rinse well with plain water. Diameter!
This method can remove about 98% of formalin from food.