Formalin (banned from use in food)

Formalin is a solution that is colorless and strong odor.Formalin is known as a pest killer (disinfectant) and is widely used in industry.Formalin is often misused as a preservative in food.Dangers of the use of formalin for health:Can lead to:1. Vomiting blood2. Diarrhea3. Of cancer lung4. Convulsions5. Urinating blood until death6. In the skin causing dermatitisFormalin vapor can irritate the eyes, nose and respiratory tract.Fatal Dose: 60-90 ml of formalinAnother name of formalin in the market are:1. Formal2. Methanal3. Trioxane4. Karsan5. Formaform6. Formol7. Morbicid8. Formic aldehyde9. Methyl oxide10. Oxymethylene11. Methylene aldehyde12. Oxomethane13. Formoform14. Formalith15. Methylene glycol16. Paraforin17. Polyoxymethylene glycols18. Superlysoform19. Tetraoxymethylene20. TrioxaneCharacteristic of foods containing formalin1. Wet noodle:- No damage up to 2 days at room temperature (250C) and lasted more than 15 days at refrigerator temperature (100c)- The smell a bit overpowering, the smell of formalin- No more noodles sticky and shiny compared to the normal noodles2. Baso- No damage to 5 days at room temperature (250C)- Its texture is very chewy3. Tofu:- No damage up to 3 days at room temperature (250C) and lasted more than 15 days at refrigerator temperature (100c)- Know too hard, but not solid- The smell a bit overpowering, the smell of formalin with the content of formalin (0.5-1 ppm)4. Fresh Fish:- No damage up to 3 days at room temperature (250C)- Wrna crimson gills and not brilliant, not the color of fresh red meat and white fish- No fly infestation5. Fish sauce:- No damage to lenih than 1 month at room temperature (250C)- Clean bright- No smell typical salted fish- No fly infestation6. Chicken:- The color white / pale- More durable and nonperishable- The smell stung- No fly infestation