Formalin contamination in children's street foods at schools in Surakarta, Central Java, Indonesia
'-Based Approuclt fnr Food Sufery Managemenr
ierofood ACS with its
ners Integrity, Fast,
ent and Hygiene services.
!ement system and HACCP,
The certifications we get
~ o dACS,
Proceeding ofInrernationu1 Seminar Current Issues and C h a l l e n ~ tin
* ~Fucru' Sujew
will
goal!
give the
Service
food safety
ACS is safe
and tasty.
FORMALIN CONTAMINATION IN CHILDREN'S
STREET FOODS AT SCHOOLS IN SURAKARTA,
CENTRAL JAVA, INDONESIA
Indrias Tri Punvanti, Y. Wuri Wulandari, Kapti Rahayu
Faculty of Agricultural Technology, Slamet Riyadi
University, Surakarta Indonesia
ABSTRACT
Formalin is one of the chemical agents that is sometimes abused as food
preservative. Formalin has negative effect to human health, especially to
children. This present study investigated the contamination of several
children's street foods at schools with this substance.
This study was held in 12 schools in Surakarta, Central Java Indonesia. The
schools chosen included 4 elementary schools, 4 high schools, 3 senior high
scl~ooland a vocational school. The children's street school food samples
were fried foods, pasta, dim sum, chip, cake, and drinks. Food samples were
collected and their formalin content was analysed using a formal-semi
quantitative test (AHMT]. OF the 57 children's meal tested, 28 (49Yo) of
them were positively cotltaminated with formalin.
These results are very important for food safety programs especially
children street foods. Accordingly, the organizational structures a r e
required to minimize the risk of food contamination using a Total Quality
Managenletlt (TQM] approach.
Key word :formalin, street food
INTRODUCTlON
Formaldehyde is a nearly colorless gas with a pungent, irritating
odor even at very low concentrations [below 1 ppm)
[http://www.atsdr.cdc.gov) Formaldehyde can be used for many
purposes and is popular chemical because of its low cost.
Formaldehyde is found in cigarette smoke and also can be formed in
the environment during the burning of fuels or household waste
t e c h n i c a l p r e s e n t a t i o n 1273
Pru~-e-t~ling
of infcmuiiona/Scminar Clrrenl fssucls
Science-Bu~edApproarh#br Food Safe9 Monagemenr
Chdllengr.~r r ~
(http://www.idph.state.il.us/envhealth/facsheets/formaldehyde.ht
ml.
Formalin is not a food preservative, therefore, it is not allowed
to be used in food products. The effects of formalin at low levels on
health causes burning and watering eyes. As formaldehyde level
increases, i t can cause the nose and throat burning, coughing, and
difficulty in breathing. Some people may be more sensitive to
formaldehyde and are affected by low level of formaldehyde. Strong
mixtures of formaldehyde gas and liquid can cause irritation or rash if
it contact to the skin. W h e n it is swallowed, formaldehyde can cause
severe pain, vomiting, and diarrhea. Animal studies have shown that
it increased nasal cancers in rats and mice inhhaling high levels of
formaldehyde for a long time (http://www.idph.state.il.us lenvhealth
lfactsheetsl forrnaldehyde.htm).
Formalin is an antimicrobial chemical that is used either to kill
undesirable microorganisms or prevent or retard their growth. (http:
//www.sciencedirect.com) It is widely used in disinfectants
production and preservatives in mortuaries and medical laboratories
(http://www.assenng.org). This compound is not in GRAS-listed and
not approved to be food preservative. However, some small food
industries such as noodle, tofultahu, dim sum and others are still
using formalin to preserve their products.
Formalin may caus by long-term effects on human hcalthand its
use through different foods consumption, has been questioned
(http://www.osha.gov). Eventhough formalin is economical and
readily available, this compound is very harmful to human.
The aim of this preliminary study is to detect the possibility of
formalin contamination in the street foods especially those sold to
chiIdren at schools.
ol
fc
12
contan~ination
1.
formalin
schools
3).
Tdbel 1. Formalin
fr
Formalin contaminatio
.t
Fried-tofumeatbalI/B
Surakarta
balI/cimol
ball/cimol
meatball/Batagor
2
SMPNegeri17
Macaroni
meatball/Batago
meatball/Batagor
nondl
Surakarta
Yellow Chir
Ct
Sawahan II
jlting
Jit~ng
Hot
school]
MATERIALS AND METHOD
meatball
ra
rta
The materials were variaus kinds of street foods obtained from
1 2 schools in Surakarta, 4 elementary schools, 4 junior high schools,3
senior high schools, and 1 vocational school. The food samples were
collected and were analyzed by Semi Quantitative Test with AHMT
(4-amino-5-hydrazyno-1,2,4-triazole-3-thio)
activator.
L
-
274Itechnical presentation
-
ce-
Sufep Manugemeplt
ApproachJor
Proceeding of lnr ernor ionol Sem mar C'urrent Issues and Challenges in Fuod SaJhfy
~://~,idph.state,iI.us/envhealth/factsheets/formaldehyde.h
t
Formalin
RESULTS AND DISCUSSION
food
The selected 57 samples of children street foods were obtained
from 12 different Schools in Surakarta.
Data on formalin
contarr~inationin the street foods is shown in Table 1. Formalin
concentration of the contaminated foods is presented in Table 2.
Foods not contaminated with formalin were found in 2 schools (table
3).
formalin
:
h
ases,
Ires
tact
Tabel 1. Formalin Contamination i n Street Food obtained from I 2
schools in Surakarta
inhhaling
tldehyde
(htrp://www.idph.state.iI.us /envhealth
heets/ formaldehyde.htm).
Formalin
No
Location
Sample
1
SD Banyuanyar I
Fried meatball
Noodle-meatball
Surakarta
(elementary
school)
w.sciencedirect.com)
//www.assenng.org).
,proved
GUS-listed
2
tofu/tahu,
caus
rough
/www.os ha.gov).
3
formali
r
4
n
5
le
01s
iigh
Formalin contamination
+
soup
Fried meatball
Noodle-meatball
soup
Cassava ball/cimol
Cassava
Fried-tofumeatball/Batagor
Cassava chip
SMP Negeri 17
Surakarta (junior Doughnut
Fried-tofuhigh school)
meatball/Batagor
Macaroni
Fried noodle
SMP
Muhammadiyah Mango Cocktail
Yellow Chip
7 Surakarta
Ordinary Chip
[senior high
Macaroni
school)
Tofu
meatball
SD Sawahan I1
Jitingnoodle
Sangkrah
Macaroni
Surakarta
Hot Chip
(elementary
school)
Sausage
SMA Negeri 6
Nugget
Surakarta
meatball soup
(senior high
Tofu
school)
Tempura
Fried-tofumeatball/Batagor
ball/cimol
Cassava chip
Fried-tofurneatball/Batago
r
Tofu meatball
Doughnut
Macaroni
Fried noodle
Mango Cocktail
Yellow Chip
Ordinary Chip
Macaroni
Jiting noodle
Macaroni
Hot Chip
meatball soup
Sausage
Nugget
Tofu
Te111pu1-a
0-5-hydrazyno-lr2,4.triazole-3-thio)
--
hnical
-
I
t e c h n i c a l p r e s e n t a t i o n 1275
/ ' r a ~ . ~ , ~ d.of'lnrern~rionul
ing
SCIence- Based Appruuchfi)r Food . f i ~ f ehfanagemenr
~
6.
7
8
9
SMP Negeri 26
Surakarta
(junior high
Fried noodle
Colored ice
Macaroni
school]
Cassava chips
Cake
lnstant Fried
noodle
Candy
SMP Kristen 4
(junior high
Toast
school)
Ca kue/fried dough
S D Banyuanyar I1 Fried
(elementary
won ton/Pangsit
school)
Hot Stick
Colored ice
Cake
lnstant Fried
noodle
Candy
Toast/roti bakar
Cakue/fried
dough
Fried
wonton/Pangsi t
Hot Stick
Candy
Instant fried
Candy
noodle
noodle
Surakrta
Meatball
Soup/Bakso
(vocational
Tofu
school)
Dim sum/Siomay
Nugget
SMKSahid
Fried noodle
Macaroni
Cassava chips
Tabel
Instant fried
Tofu
Meatball soup
Dim sum/Siomay Nugget
Fresh Meet
Fresh Meet
10
SD iT Nur
Hidayah
Surakarta
(elementary
school)
Noodle
Rice crispy/Intip
Noodle
Rice crispy/lntip
Tofu
Chicken meat
Tam
crisps/Kripik
Tofu
Tofu meatball
Fried vegetable
batter/Bakwan
Tofu
Chicken meat
Taro crispslKripik Sausages
tales
tales
Sausage
11
12
SMA Negeri 8
Tofu
Surakarta
(senior high
Tofu beefball
Fhsh chip/Tengiri
school)
chip
Rice crackers/
Gendar
Rambak Chip
Bakwan/fricd
vegetable batter
Tofu dim
sum/Siomay tahu
Chip
Fried wonton/
pangsit goreng
SMA Negeri 7
Surakarta
[senior high
school)
Fish
chip/Tengiri
chip
Rice crackers/
Gendar
Rambak Chip
Tofu dimsum/
Siomay tahu
Chip
Fried wonton/
pangsit goreng
Macaroni
Macaroni
-
276Itechnical
presentation
Formalin
Uurr2nr lssues und Chul1twgi.s
Fooc
-Based
fvr
1P
~rakarta
lnior
(
S u f e ~bianagemenf
noodlc
1
Prucecd~ngof internutiunal Seminar Currenr Issues and Challenges in Food Sa/,kq,
-- .--
noodl~
r n l n l - ~ dirn
ice
Tabel 2. Formalin concentration in children's Street Food
Frred
No
1
1
IP
lnior
.h001)
I1 Cakue/fried
111
I
( Toast/roti
I
I
3
wonlonjPangsit
wonton/Pangsit
emenray
2
nool]
4
I
I
I
1
[K
Soup/Bakso
)cational
lool)
)
I
sum/Sioma
sum/Siomav
.- ..
~
1
- --
I
- - -. .s
Tabel 3- Street foods without formalin contanlination
No
1.
Location
SMP Muhammadiyah 7
Surakarta
(junior high school]
2
SD Banyuanyar [I
(elementary school)
Formalin Contamination [-)
atte
from
Fried noodle
Mango cocktail
Yellow Chip
Ordinary Chhp
regar
fi
Macaroni
Fried dim sumpangsit
Hot Stick
Candy
Instant fried noodle
The results showed 28 out of 57 [49%) children's street foods
were contaminated by formalin. Eanwhile, twenty nine food samples
were free from Formalin contamination. The level of contamination i s
about 1 to 10 ppm.
This finding indicated that formaldehyde contamination was
found scattered in almost every school in Surakarta. This proves that
food safety in schools in the city of Surakarta is not guaranteed
I
According to the act of the Republic of Indonesia, number 7 year
1996 on food, the government bans t h e use formaldehyde as food
additive. To protect consumers, in 2002, National Agency for Drug
a n d Food Control amended the used of food additives especially for
preservatives. According to this amendment, a food producer w h o
of
Kepublic
//bk.rnenlh .go.id /files/UU-796.pdf
1996
I:ood, httl
Edibr~rnocle, -
Fart~~nlin/Formaldehyde
ttp://www.assenng.org/presentations/
bora
AU/o2OSTUDYO/o200FYo2OM EDICALYO~OSTUDEN'~S%~O~YO~
E%ZOTO%ZOFORMALI NU/o20%2O-
%20FORMALDEHYDE"/oZOIN%20GROSS%20ANATOMY%20DIS!
ION%2OLABORATORY .pdf
/I-ecognit1on.h tml
wants to use a food preservative as well as other additives must
prove its safety.
E;nvit40nm
The effects of formalin on the human body that is consumed
through different foods, especially by children, have not been
determined. Many health-conscious consumers are interested in
foods that do not contain any preservatives, especially those which
are not normally in foods. This has resulted in searching food
preservatives that are naturally present either in plant or animals
origin.
http://www.idph.state.il.us/envhealth/factsheets/formald
The formalin testing was carried out wit11 a using semi
quantitative method using AHMT as an activator solution. There is
another test of formaldehyde contamination t h a t is easier and can be
done by t h e public using potassium permanganate.
C.
278(technical presentation
e.htm
ttp://www.atsdr.cdc.gov/mhrni/rnmgll
l.html
Isolated
G. Balasubramanian,-,
Nauplii
EJficocy Of Formaldehyc
Zo
Safip Munagemenr
cr-Based Apprvach
:I
Proceeding of Jnrcrnat i clncrl Seminar Current
formalin
Formalin
Muhamrnadiyah 7
I1
sumpangsit
(elem cn tary
(-)
Issues and C h l ~ l l e n girr
~ .Foori
~
Sujh~,
Based on this finding, it is necessary to have specific attention
from local and central government on providing safer foods for
children. We expect further support from government to disseminate
food safety issues in the community, especially with regard to
children's street food since this is very important for a healthy future
generation.
Acknowledgement
We thank Yayasan Kakak for their help on surveying schools
and also to all schools that provide the samples.
References
Act of 'l'he Republic of Indonesia Number 7 of 1996 on Food, http:
formalin
:1
//hk.menlh .go.id /files/UU-796.pdf
Edibamode, - A Study of Medical Student Exposure t o
Formt~lin/P~ormaldeh~~dc
in Gross Anatomy Dissectic~trLaboratory,
10
afety
4ccording
we.
~ o d
-vatives.
Formaldehyde hazard recognition http://www.osha.gov/
formaldehyde /recognition.html
preservay~ve
well
SLTC/
litinnis Department of Public Health, Division of Environmental
Health
http://www.idph.state.iI.us/envhealth/factsheets/formaldehyd
formalin
:h
heal
Medical Management Guidelines for Formaldehyde
http://www.atsdr.cdc.gov/mhmi/mmg11
l.html
)t
Sahul Hameed and G. Balasubramanian,-, Antibiotic Resistance ln Bacteria
lsolated From Artemia Nauplii and Eflcacy Of Formaldehyde To
Control Bacterial Load, Aquaculture Division, Department of Zoology,
C. Abdul Hakeem College, Melvisharam - 632 509, Vellore Dist., Tamil
Nadu, India, http://www.sciencedirect.com
formalin
:ative
r
1
(HCHO]
permangallate.
-
~ h n i c a l
t e c h n i c a I p r e s e n t a t i o n (279
lnrernurional Sern~nur
Isszres and Challengc.~
F(7
SAMZAKII
INFAN
(CROIVOBACTERSPP)
FF
BOGOR
Ratih Dewanti-Hariyadil, Desty Gitapratiwill
Yuliasri Ramadhani Meutialo2, Estuningsih3,
Sri
Hidayat4,
Nurjanahl
SEAFAST CI
1
Bogor
ZCenter
Bogor,
Bogor
VacuIty
Univers
Bogor
4
Enterobucter
K.sokazu
infor]
E.sakanakii
aimed
pathag
E.saknzakii fromPIF,
Bogor.
weaninl
lsolatiorl
del
methods (20021
Forsythe
16
PIF samples
&, sni
15
improvemei
sakozukli
dl
E.
p r e s e n t a t i o
ierofood ACS with its
ners Integrity, Fast,
ent and Hygiene services.
!ement system and HACCP,
The certifications we get
~ o dACS,
Proceeding ofInrernationu1 Seminar Current Issues and C h a l l e n ~ tin
* ~Fucru' Sujew
will
goal!
give the
Service
food safety
ACS is safe
and tasty.
FORMALIN CONTAMINATION IN CHILDREN'S
STREET FOODS AT SCHOOLS IN SURAKARTA,
CENTRAL JAVA, INDONESIA
Indrias Tri Punvanti, Y. Wuri Wulandari, Kapti Rahayu
Faculty of Agricultural Technology, Slamet Riyadi
University, Surakarta Indonesia
ABSTRACT
Formalin is one of the chemical agents that is sometimes abused as food
preservative. Formalin has negative effect to human health, especially to
children. This present study investigated the contamination of several
children's street foods at schools with this substance.
This study was held in 12 schools in Surakarta, Central Java Indonesia. The
schools chosen included 4 elementary schools, 4 high schools, 3 senior high
scl~ooland a vocational school. The children's street school food samples
were fried foods, pasta, dim sum, chip, cake, and drinks. Food samples were
collected and their formalin content was analysed using a formal-semi
quantitative test (AHMT]. OF the 57 children's meal tested, 28 (49Yo) of
them were positively cotltaminated with formalin.
These results are very important for food safety programs especially
children street foods. Accordingly, the organizational structures a r e
required to minimize the risk of food contamination using a Total Quality
Managenletlt (TQM] approach.
Key word :formalin, street food
INTRODUCTlON
Formaldehyde is a nearly colorless gas with a pungent, irritating
odor even at very low concentrations [below 1 ppm)
[http://www.atsdr.cdc.gov) Formaldehyde can be used for many
purposes and is popular chemical because of its low cost.
Formaldehyde is found in cigarette smoke and also can be formed in
the environment during the burning of fuels or household waste
t e c h n i c a l p r e s e n t a t i o n 1273
Pru~-e-t~ling
of infcmuiiona/Scminar Clrrenl fssucls
Science-Bu~edApproarh#br Food Safe9 Monagemenr
Chdllengr.~r r ~
(http://www.idph.state.il.us/envhealth/facsheets/formaldehyde.ht
ml.
Formalin is not a food preservative, therefore, it is not allowed
to be used in food products. The effects of formalin at low levels on
health causes burning and watering eyes. As formaldehyde level
increases, i t can cause the nose and throat burning, coughing, and
difficulty in breathing. Some people may be more sensitive to
formaldehyde and are affected by low level of formaldehyde. Strong
mixtures of formaldehyde gas and liquid can cause irritation or rash if
it contact to the skin. W h e n it is swallowed, formaldehyde can cause
severe pain, vomiting, and diarrhea. Animal studies have shown that
it increased nasal cancers in rats and mice inhhaling high levels of
formaldehyde for a long time (http://www.idph.state.il.us lenvhealth
lfactsheetsl forrnaldehyde.htm).
Formalin is an antimicrobial chemical that is used either to kill
undesirable microorganisms or prevent or retard their growth. (http:
//www.sciencedirect.com) It is widely used in disinfectants
production and preservatives in mortuaries and medical laboratories
(http://www.assenng.org). This compound is not in GRAS-listed and
not approved to be food preservative. However, some small food
industries such as noodle, tofultahu, dim sum and others are still
using formalin to preserve their products.
Formalin may caus by long-term effects on human hcalthand its
use through different foods consumption, has been questioned
(http://www.osha.gov). Eventhough formalin is economical and
readily available, this compound is very harmful to human.
The aim of this preliminary study is to detect the possibility of
formalin contamination in the street foods especially those sold to
chiIdren at schools.
ol
fc
12
contan~ination
1.
formalin
schools
3).
Tdbel 1. Formalin
fr
Formalin contaminatio
.t
Fried-tofumeatbalI/B
Surakarta
balI/cimol
ball/cimol
meatball/Batagor
2
SMPNegeri17
Macaroni
meatball/Batago
meatball/Batagor
nondl
Surakarta
Yellow Chir
Ct
Sawahan II
jlting
Jit~ng
Hot
school]
MATERIALS AND METHOD
meatball
ra
rta
The materials were variaus kinds of street foods obtained from
1 2 schools in Surakarta, 4 elementary schools, 4 junior high schools,3
senior high schools, and 1 vocational school. The food samples were
collected and were analyzed by Semi Quantitative Test with AHMT
(4-amino-5-hydrazyno-1,2,4-triazole-3-thio)
activator.
L
-
274Itechnical presentation
-
ce-
Sufep Manugemeplt
ApproachJor
Proceeding of lnr ernor ionol Sem mar C'urrent Issues and Challenges in Fuod SaJhfy
~://~,idph.state,iI.us/envhealth/factsheets/formaldehyde.h
t
Formalin
RESULTS AND DISCUSSION
food
The selected 57 samples of children street foods were obtained
from 12 different Schools in Surakarta.
Data on formalin
contarr~inationin the street foods is shown in Table 1. Formalin
concentration of the contaminated foods is presented in Table 2.
Foods not contaminated with formalin were found in 2 schools (table
3).
formalin
:
h
ases,
Ires
tact
Tabel 1. Formalin Contamination i n Street Food obtained from I 2
schools in Surakarta
inhhaling
tldehyde
(htrp://www.idph.state.iI.us /envhealth
heets/ formaldehyde.htm).
Formalin
No
Location
Sample
1
SD Banyuanyar I
Fried meatball
Noodle-meatball
Surakarta
(elementary
school)
w.sciencedirect.com)
//www.assenng.org).
,proved
GUS-listed
2
tofu/tahu,
caus
rough
/www.os ha.gov).
3
formali
r
4
n
5
le
01s
iigh
Formalin contamination
+
soup
Fried meatball
Noodle-meatball
soup
Cassava ball/cimol
Cassava
Fried-tofumeatball/Batagor
Cassava chip
SMP Negeri 17
Surakarta (junior Doughnut
Fried-tofuhigh school)
meatball/Batagor
Macaroni
Fried noodle
SMP
Muhammadiyah Mango Cocktail
Yellow Chip
7 Surakarta
Ordinary Chip
[senior high
Macaroni
school)
Tofu
meatball
SD Sawahan I1
Jitingnoodle
Sangkrah
Macaroni
Surakarta
Hot Chip
(elementary
school)
Sausage
SMA Negeri 6
Nugget
Surakarta
meatball soup
(senior high
Tofu
school)
Tempura
Fried-tofumeatball/Batagor
ball/cimol
Cassava chip
Fried-tofurneatball/Batago
r
Tofu meatball
Doughnut
Macaroni
Fried noodle
Mango Cocktail
Yellow Chip
Ordinary Chip
Macaroni
Jiting noodle
Macaroni
Hot Chip
meatball soup
Sausage
Nugget
Tofu
Te111pu1-a
0-5-hydrazyno-lr2,4.triazole-3-thio)
--
hnical
-
I
t e c h n i c a l p r e s e n t a t i o n 1275
/ ' r a ~ . ~ , ~ d.of'lnrern~rionul
ing
SCIence- Based Appruuchfi)r Food . f i ~ f ehfanagemenr
~
6.
7
8
9
SMP Negeri 26
Surakarta
(junior high
Fried noodle
Colored ice
Macaroni
school]
Cassava chips
Cake
lnstant Fried
noodle
Candy
SMP Kristen 4
(junior high
Toast
school)
Ca kue/fried dough
S D Banyuanyar I1 Fried
(elementary
won ton/Pangsit
school)
Hot Stick
Colored ice
Cake
lnstant Fried
noodle
Candy
Toast/roti bakar
Cakue/fried
dough
Fried
wonton/Pangsi t
Hot Stick
Candy
Instant fried
Candy
noodle
noodle
Surakrta
Meatball
Soup/Bakso
(vocational
Tofu
school)
Dim sum/Siomay
Nugget
SMKSahid
Fried noodle
Macaroni
Cassava chips
Tabel
Instant fried
Tofu
Meatball soup
Dim sum/Siomay Nugget
Fresh Meet
Fresh Meet
10
SD iT Nur
Hidayah
Surakarta
(elementary
school)
Noodle
Rice crispy/Intip
Noodle
Rice crispy/lntip
Tofu
Chicken meat
Tam
crisps/Kripik
Tofu
Tofu meatball
Fried vegetable
batter/Bakwan
Tofu
Chicken meat
Taro crispslKripik Sausages
tales
tales
Sausage
11
12
SMA Negeri 8
Tofu
Surakarta
(senior high
Tofu beefball
Fhsh chip/Tengiri
school)
chip
Rice crackers/
Gendar
Rambak Chip
Bakwan/fricd
vegetable batter
Tofu dim
sum/Siomay tahu
Chip
Fried wonton/
pangsit goreng
SMA Negeri 7
Surakarta
[senior high
school)
Fish
chip/Tengiri
chip
Rice crackers/
Gendar
Rambak Chip
Tofu dimsum/
Siomay tahu
Chip
Fried wonton/
pangsit goreng
Macaroni
Macaroni
-
276Itechnical
presentation
Formalin
Uurr2nr lssues und Chul1twgi.s
Fooc
-Based
fvr
1P
~rakarta
lnior
(
S u f e ~bianagemenf
noodlc
1
Prucecd~ngof internutiunal Seminar Currenr Issues and Challenges in Food Sa/,kq,
-- .--
noodl~
r n l n l - ~ dirn
ice
Tabel 2. Formalin concentration in children's Street Food
Frred
No
1
1
IP
lnior
.h001)
I1 Cakue/fried
111
I
( Toast/roti
I
I
3
wonlonjPangsit
wonton/Pangsit
emenray
2
nool]
4
I
I
I
1
[K
Soup/Bakso
)cational
lool)
)
I
sum/Sioma
sum/Siomav
.- ..
~
1
- --
I
- - -. .s
Tabel 3- Street foods without formalin contanlination
No
1.
Location
SMP Muhammadiyah 7
Surakarta
(junior high school]
2
SD Banyuanyar [I
(elementary school)
Formalin Contamination [-)
atte
from
Fried noodle
Mango cocktail
Yellow Chip
Ordinary Chhp
regar
fi
Macaroni
Fried dim sumpangsit
Hot Stick
Candy
Instant fried noodle
The results showed 28 out of 57 [49%) children's street foods
were contaminated by formalin. Eanwhile, twenty nine food samples
were free from Formalin contamination. The level of contamination i s
about 1 to 10 ppm.
This finding indicated that formaldehyde contamination was
found scattered in almost every school in Surakarta. This proves that
food safety in schools in the city of Surakarta is not guaranteed
I
According to the act of the Republic of Indonesia, number 7 year
1996 on food, the government bans t h e use formaldehyde as food
additive. To protect consumers, in 2002, National Agency for Drug
a n d Food Control amended the used of food additives especially for
preservatives. According to this amendment, a food producer w h o
of
Kepublic
//bk.rnenlh .go.id /files/UU-796.pdf
1996
I:ood, httl
Edibr~rnocle, -
Fart~~nlin/Formaldehyde
ttp://www.assenng.org/presentations/
bora
AU/o2OSTUDYO/o200FYo2OM EDICALYO~OSTUDEN'~S%~O~YO~
E%ZOTO%ZOFORMALI NU/o20%2O-
%20FORMALDEHYDE"/oZOIN%20GROSS%20ANATOMY%20DIS!
ION%2OLABORATORY .pdf
/I-ecognit1on.h tml
wants to use a food preservative as well as other additives must
prove its safety.
E;nvit40nm
The effects of formalin on the human body that is consumed
through different foods, especially by children, have not been
determined. Many health-conscious consumers are interested in
foods that do not contain any preservatives, especially those which
are not normally in foods. This has resulted in searching food
preservatives that are naturally present either in plant or animals
origin.
http://www.idph.state.il.us/envhealth/factsheets/formald
The formalin testing was carried out wit11 a using semi
quantitative method using AHMT as an activator solution. There is
another test of formaldehyde contamination t h a t is easier and can be
done by t h e public using potassium permanganate.
C.
278(technical presentation
e.htm
ttp://www.atsdr.cdc.gov/mhrni/rnmgll
l.html
Isolated
G. Balasubramanian,-,
Nauplii
EJficocy Of Formaldehyc
Zo
Safip Munagemenr
cr-Based Apprvach
:I
Proceeding of Jnrcrnat i clncrl Seminar Current
formalin
Formalin
Muhamrnadiyah 7
I1
sumpangsit
(elem cn tary
(-)
Issues and C h l ~ l l e n girr
~ .Foori
~
Sujh~,
Based on this finding, it is necessary to have specific attention
from local and central government on providing safer foods for
children. We expect further support from government to disseminate
food safety issues in the community, especially with regard to
children's street food since this is very important for a healthy future
generation.
Acknowledgement
We thank Yayasan Kakak for their help on surveying schools
and also to all schools that provide the samples.
References
Act of 'l'he Republic of Indonesia Number 7 of 1996 on Food, http:
formalin
:1
//hk.menlh .go.id /files/UU-796.pdf
Edibamode, - A Study of Medical Student Exposure t o
Formt~lin/P~ormaldeh~~dc
in Gross Anatomy Dissectic~trLaboratory,
10
afety
4ccording
we.
~ o d
-vatives.
Formaldehyde hazard recognition http://www.osha.gov/
formaldehyde /recognition.html
preservay~ve
well
SLTC/
litinnis Department of Public Health, Division of Environmental
Health
http://www.idph.state.iI.us/envhealth/factsheets/formaldehyd
formalin
:h
heal
Medical Management Guidelines for Formaldehyde
http://www.atsdr.cdc.gov/mhmi/mmg11
l.html
)t
Sahul Hameed and G. Balasubramanian,-, Antibiotic Resistance ln Bacteria
lsolated From Artemia Nauplii and Eflcacy Of Formaldehyde To
Control Bacterial Load, Aquaculture Division, Department of Zoology,
C. Abdul Hakeem College, Melvisharam - 632 509, Vellore Dist., Tamil
Nadu, India, http://www.sciencedirect.com
formalin
:ative
r
1
(HCHO]
permangallate.
-
~ h n i c a l
t e c h n i c a I p r e s e n t a t i o n (279
lnrernurional Sern~nur
Isszres and Challengc.~
F(7
SAMZAKII
INFAN
(CROIVOBACTERSPP)
FF
BOGOR
Ratih Dewanti-Hariyadil, Desty Gitapratiwill
Yuliasri Ramadhani Meutialo2, Estuningsih3,
Sri
Hidayat4,
Nurjanahl
SEAFAST CI
1
Bogor
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Bogor,
Bogor
VacuIty
Univers
Bogor
4
Enterobucter
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pathag
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weaninl
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methods (20021
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