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Quantitative risk assessment for formalin treatment in fish preservation : food safety concern in local market in Bangladesh

Md Sazedul Hoque, Liesbeth Jacxsens UGent, Bruno De Meulenaer UGent and AKM Nowsad Alam (2016) Procedia Food Science. 6. p.151-158
abstract
In Bangladesh, fishes are adulterated by hazardous chemicals at different steps from farm to consumers. Formalin (FA) is reported to be frequently added as preservative either by dipping or spraying to the fresh fishes by the fish traders while transporting to domestic marketing chain to prevent spoilage and extend shelf life. Thus, the objective of the present study was toconduct quantitative risk assessment (QRA) for formalin treated fish in Bangladesh. The probabilistic QRA of formalin treated fish was performed based on available secondary data. Availabledata on concentration of formalin in fish, daily fish consumption by the consumer and their body weight were used to estimate the risk of residual formalin to the consumers. Based on the data, three different scenarios (average consumption, two and four times of average consumption considered as scenarios 1, 2 and 3, respectively) were used for exposure analysis using @Risk program version 6.0.FA concentration in consumedfresh and cooked (boiling) fish was 5.34x10(-02) and 2.340x10(-02) (mg/kg bw/day), respectively and national average fish consumption was 200 g/day. QRA reveals that FA intake under scenario1 and 2 was lower than acceptable daily intake (ADI 0.2 mg/kg bw/day set by the United States Environmental Protection Agency) thus lower risk observed for both fresh and cooked fish. However, scenario 3 revealed that 0.01 % population was at risk (FA intake 0.21 mg/kg bw/day higher than ADI) upon the fresh fish consumption, where cooked fish (FA 9.38x10(-02) mg/kg bw/day) consumer remains safe at the same scenario. The result confirmed that cooking has significant effect to reduction of formalin. Therefore, probabilistic quantitative risk assessment of formalin treated fish could provide important risk information to the risk manager (government), whether the population is at risk or not? The result could be applied to establish effective risk management strategy in Bangladesh.
Please use this url to cite or link to this publication:
author
organization
year
type
conference (proceedingsPaper)
publication status
published
subject
keyword
Fish, food safety, Formalin, risk assessment, risk management
in
Procedia Food Science
editor
Chaminda N Walpita, Patrick Sorgeloos UGent, Iddya Karunasagar and KKDS Ranaweera
volume
6
issue title
International conference of Sabaragamuwa University of Sri Lanka 2015 (ICSUSL 2015)
pages
151 - 158
publisher
Elsevier Science
place of publication
Amsterdam, The Netherlands
conference name
International conference of Sabaragamuwa University of Sri Lanka 2015 (ICSUSL 2015): Challenges beyond food security
conference location
Colombo, Sri Lanka
conference start
2015-11-19
conference end
2015-11-20
Web of Science type
Proceedings Paper
Web of Science id
000387491600029
ISSN
2211-601X
DOI
10.1016/j.profoo.2016.02.037
language
English
UGent publication?
yes
classification
P1
copyright statement
Creative Commons Attribution 4.0 International Public License (CC-BY 4.0)
id
8026763
handle
http://hdl.handle.net/1854/LU-8026763
date created
2016-07-05 11:50:21
date last changed
2017-07-06 12:54:53
@inproceedings{8026763,
  abstract     = {In Bangladesh, fishes are adulterated by hazardous chemicals at different steps from farm to consumers. Formalin (FA) is reported to be frequently added as preservative either by dipping or spraying to the fresh fishes by the fish traders while transporting to domestic marketing chain to prevent spoilage and extend shelf life. Thus, the objective of the present study was toconduct quantitative risk assessment (QRA) for formalin treated fish in Bangladesh. The probabilistic QRA of formalin treated fish was performed based on available secondary data. Availabledata on concentration of formalin in fish, daily fish consumption by the consumer and their body weight were used to estimate the risk of residual formalin to the consumers. Based on the data, three different scenarios (average consumption, two and four times of average consumption considered as scenarios 1, 2 and 3, respectively) were used for exposure analysis using @Risk program version 6.0.FA concentration in consumedfresh and cooked (boiling) fish was 5.34x10(-02) and 2.340x10(-02) (mg/kg bw/day), respectively and national average fish consumption was 200 g/day. QRA reveals that FA intake under scenario1 and 2 was lower than acceptable daily intake (ADI 0.2 mg/kg bw/day set by the United States Environmental Protection Agency) thus lower risk observed for both fresh and cooked fish. However, scenario 3 revealed that 0.01 \% population was at risk (FA intake 0.21 mg/kg bw/day higher than ADI) upon the fresh fish consumption, where cooked fish (FA 9.38x10(-02) mg/kg bw/day) consumer remains safe at the same scenario. The result confirmed that cooking has significant effect to reduction of formalin. Therefore, probabilistic quantitative risk assessment of formalin treated fish could provide important risk information to the risk manager (government), whether the population is at risk or not? The result could be applied to establish effective risk management strategy in Bangladesh.},
  author       = {Hoque, Md Sazedul and Jacxsens, Liesbeth and De Meulenaer, Bruno and Alam, AKM Nowsad},
  booktitle    = {Procedia Food Science},
  editor       = {Walpita, Chaminda N and Sorgeloos, Patrick and Karunasagar, Iddya and Ranaweera, KKDS},
  issn         = {2211-601X},
  keyword      = {Fish,food safety,Formalin,risk assessment,risk management},
  language     = {eng},
  location     = {Colombo, Sri Lanka},
  pages        = {151--158},
  publisher    = {Elsevier Science},
  title        = {Quantitative risk assessment for formalin treatment in fish preservation : food safety concern in local market in Bangladesh},
  url          = {http://dx.doi.org/10.1016/j.profoo.2016.02.037},
  volume       = {6},
  year         = {2016},
}

Chicago
Hoque, Md Sazedul, Liesbeth Jacxsens, Bruno De Meulenaer, and AKM Nowsad Alam. 2016. “Quantitative Risk Assessment for Formalin Treatment in Fish Preservation : Food Safety Concern in Local Market in Bangladesh.” In Procedia Food Science, ed. Chaminda N Walpita, Patrick Sorgeloos, Iddya Karunasagar, and KKDS Ranaweera, 6:151–158. Amsterdam, The Netherlands: Elsevier Science.
APA
Hoque, M. S., Jacxsens, L., De Meulenaer, B., & Alam, A. N. (2016). Quantitative risk assessment for formalin treatment in fish preservation : food safety concern in local market in Bangladesh. In C. N. Walpita, P. Sorgeloos, I. Karunasagar, & K. Ranaweera (Eds.), Procedia Food Science (Vol. 6, pp. 151–158). Presented at the International conference of Sabaragamuwa University of Sri Lanka 2015 (ICSUSL 2015): Challenges beyond food security, Amsterdam, The Netherlands: Elsevier Science.
Vancouver
1.
Hoque MS, Jacxsens L, De Meulenaer B, Alam AN. Quantitative risk assessment for formalin treatment in fish preservation : food safety concern in local market in Bangladesh. In: Walpita CN, Sorgeloos P, Karunasagar I, Ranaweera K, editors. Procedia Food Science. Amsterdam, The Netherlands: Elsevier Science; 2016. p. 151–8.
MLA
Hoque, Md Sazedul, Liesbeth Jacxsens, Bruno De Meulenaer, et al. “Quantitative Risk Assessment for Formalin Treatment in Fish Preservation : Food Safety Concern in Local Market in Bangladesh.” Procedia Food Science. Ed. Chaminda N Walpita et al. Vol. 6. Amsterdam, The Netherlands: Elsevier Science, 2016. 151–158. Print.