Drugs in meat: More than what meets the eye
The use of formalin in the preservation of food is an extremely alarming public health issue that should not be taken lightly due to its dangerous and even fatal consequences. According to the World Health Organisation, unsafe food containing harmful bacteria, viruses, parasites or chemical substances such as formalin, causes more than 200 diseases ranging from diarrhoea to cancers.
A few weeks ago, Kampala Capital City Authority inspected city butcheries with the aim of ascertaining whether the rumour that meat is often doused in formalin to preserve it and keep flies away was true. Fortunately, it was discovered that it was not true. Godwin Bonge Muhwezi, the head of public relations at Uganda National Bureau of Standards (UNBS), says what was found was a locally made insecticide known as “Tsunami” that repels flies. “As per the guidelines set in the standard, the use of any insecticides, which was the major issue in the ongoing crackdown, is forbidden,” Muhwezi says. Instead of the unsafe chemicals, the 2006 Local Government meat Ordinance Act, (mandates butcheries to have cold storage facilities such as fridges and deep freezers to preserve meat and insect screens and traps to deal with the issue of flies. The main walls of the premises should be constructed of waterproof and washable material to maintain hygienic conditions in premises.
While UNBS has reassured the public that what is being used is not formalin, its use in various food substances such as fish, fruit and other food items has long been suspected.
Dr George Bwesigye, a general practitioner at Najeera Hospital, says formalin is a colourless strong-smelling chemical substance usually used in industries such as textiles, plastics, papers, paint and construction. It is also well-known in the preservation of corpses. It is derived from formaldehyde gas dissolved in water.
Dr Bwesigye says the chemical is so dangerous that consumption of two tea spoon fulls can cause death. “Formalin is very toxic and can cause death if eaten or inhaled because it burns the airway,” he adds.
How to detect
Asked how one can detect its presence in food items, Dr Bwesigye says the absence of flies is the first indicator. “Also exposure to its gas or vapour can cause irritation to the eyes, nose and respiratory tract, causing sneezing. So bringing the suspicious item close to your eyes should cause your eyes to water or make you sneeze,” Dr Bwesigye explains. He, however, cautions against this since multiple exposures can lead to asthma, sore throat, larynx constriction, bronchitis and pneumonia.
Skin irritation
Formalin can also affect the skin, causing dermatitis or allergic reaction. According to the American Cancer Society, several studies have found that embalmers and medical professionals that use formaldehyde (the substance used to make formalin) have an increased risk of leukemia, particularly myeloid leukemia. Some studies of industrial workers exposed to formaldehyde have also found increased risks of leukemia.
According to sciencepublishinggroup.com, an online portal, the European Journal of Clinical and Biomedical Sciences performed a simple experiment on samples that tested positive in attempt to remove the formalin content. These products were washed thoroughly and boiled in water at a temperature of 80°C for five to 10 minutes. The formalin level was reduced but not fully removed. Thus the conclusion that once formalin is added, it cannot be removed.
However, Dr Bwesigye recommends increasing the consumption of healthy food which will help block toxic particles trying to enter the body and improve
the body’s immunity. “The body’s immunity plays a key role in blocking the attack of toxic compounds in formalin. If the body’s immunity is low, it is possible that even low concentrations of formalin might be able to have an adverse effect on the individual,” he explains.
Safety
Dr Catherine Nanozi, a nutritionist at Cathy’s Wellness Centre, says the obvious way to prevent oneself from being exposed to formalin would be to abstain from consuming the tainted meat. In instances where this is difficult, she recommends cutting down on the frequency and the portion
“Here the thinking is that the less meat one consumes, the less toxins they are exposed to,” she explains. She further recommends pairing your meat with foods that will help remove toxins. “Fruits especially citrus fruits aid the body by flushing out toxins and jump-starting the digestive tract with enzymatic processes. They are also high in liquid-content which helps the body wash out toxins,” she adds.
