Iodometric Analysis of Formalin in Different Foods

Abstract

The purpose of this study was to analysis formalin in different foods such as vegetables, fruits, seafoods and frozen food in Kalasin, Thailand. The method selected 10 plant samples such as carrot, onion, cucumber, tomato, lemon, green apple, grape, red apple, orange and banana, respectively. The seafood and frozen food were 12 samples such as sausage, shrimp, crab bar, fish ball, pork mixed chicken ball, chicken drumstick, chicken wing, pork, dolly fish, saba fish, squid and mussel, respectively. The chemical method was iodometric analysis of formalin in different foods. The results found formalin accumulated in 10 plants samples such as carrot, onion, cucumber, tomato, lemon, green apple, grape, red apple, orange and banana were 4.81±0.26, 4.60±2.56, 6.25±2.02, 8.77±2.12, 10.05±1.46, 6.53±2.05, 7.18±2.47, 2.805±0.01, 9.08±0.45 and 3.69±1.42 mgkgG 1 , respectively. The seafood and frozen food found formalin content in 12 samples such as sausage, shrimp, crab bar, fish ball, pork mixed chicken ball, chicken drumstick, chicken wing, pork, dolly fish, saba fish, squid and mussel were 8.