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World Journal of Engineering Research and Technology

( An ISO 9001:2015 Certified International Journal )

An International Peer Reviewed Journal for Engineering Research and Technology

An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)

ISSN 2454-695X

Impact Factor : 7.029

ICV : 79.45

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Babarinde G. O., Adeoye A. O.*, Adegbola G. M., Oyedokun J., Alawode O. W., Adisa J. O. and Olalere D. F.


Food additives have been used in food processing from time immemorial. Their applications in food are used to enhance certain qualities such as appearance, texture, flavour or extend the shelf life of foods as food preservation. Food preservatives have wide applications in food industry due to their ability to extend shelf life and hence boost food processors? income. In view of the advantages, there are enormous food preservatives in the market which have been used appropriately by food handlers while some have abused their uses by going out of the regulated acceptable dose or using the prohibited one. Among the preservatives that have been unscrupulously used is formaldehyde. This study, therefore, appraises the current use of formaldehyde, its health implications, and possible way out for its safe applications. Formaldehyde is a simple chemical compound derived from hydrogen, oxygen and carbon. Formaldehyde naturally occurs in varieties of food items, such as fruits, meats, fish, crustaceans and dried mushrooms. It has antimicrobial and antioxidant properties that can retard spoilage, uphold product quality and safety as well as extends the storage shelf life. Hence, it is permissible exclusively as additives in some sea foods such as fish, crayfish. The use of synthetic form: aldehyde, in food processing and storage must be under regulations to ensure the safety of consumers and end users of the product.

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