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A Comparative Study of Present Status of Marketing of Formalin Treated Fishes in Six Districts of Bangladesh

Rafiad Islam
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

Shahin Mahmud
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

Abdul Aziz
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

Animesh Sarker
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

Marufa Nasreen
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh

Abstract/ Executive Summary:

The fish is an important food stuff and source of protein all over the world. In Bangladesh, fisheries sector contributes a lot, in the case of the earning foreign currency and meeting domestic need of the animal proteins. To fulfill the domestic need of protein and fish, Bangladesh imports fish and fish products from the neighboring county. In many studies, it was proved that most of the imported fishes are contaminated with formalin, which is the highly hazardous and carcinogenic chemical. Information was collected from the fish retailers and consumers on the marketing of the formalin treated fishes through survey using prescribed questionnaire at 18 different fish markets in 6 different districts of Bangladesh. It was found that most of the commercially imported fishes are highly contaminated with formalin. On the other hand, local big fishes, such as rui (Lobeo rohita), catla (Catla catla) and mrigal (Cirrhinus cirrhosus) etc., are also formalin contaminated partially, but not all the fishes. All the local small fishes are free from the formalin contamination. In this study, it was found that, among the 939 fish samples collected from the different fish markets of the six districts, 213 fishes (22.68%) were directly contaminated with formalin. The contamination rate is so much higher in the big city like Dhaka (36.78%) and lower in the small town like Jamalpur districts (13.33%). This study also indicated that, all the village markets were totally free from the formalin contamination. As the fish traders used formalin to increase the shelf life of the fishes, it was also observed that, the shelf life of the local fishes or formalin free fishes was much higher and the organoleptic characteristics were much more excellent than the formalin contaminated local or imported fishes. The price of the imported fishes was also lower than the local fishes. It was also clear that, the organoleptic characteristics of the imported fishes and formalin contaminated fishes were greatly different than the local fishes, which were not satisfactory to the consumers. The study also indicated that, the overall hygienic practice and sanitary conditions of the markets and the fish traders/retailers were very poor, not satisfactory. This survey also revealed that, all the traders or retailers who were mixed formalin with the fishes, knew about the bad effects of the formalin.

Keywords: Formalin, Fish, Protein, Mrigal, Catla

Location: Dhaka, Tangail, Mymensingh, Sherpur, Jamalpur and Manikgonj.

Start Date: 00-00-2013

End Date: 00-00-2013

Program Area: Postharvest and Agro-processing

Non-commodity: Performance

Objectives:

To show an overall picture of formalin treated or untreated, local or imported fish trading in different market of Bangladesh.

Methodology:

Fish Sample Collection: There are many fish markets are available in the Bangladesh. At first we selected six districts named—Dhaka, Tangail, Mymensingh, Sherpur, Jamalpur and Manikgonj. As there were many fish markets in every district, so three markets were selected for the fish sample collection from the each district. From each bazaar, at least three samples of each type of fish are collected. As a result, nine fish samples were collected for each type of fish from each district. The fishes were collected from the both town market and the village market in every district, except the Dhaka district. About twenty types of fishes and at least 150 fishes sample were collected from the every district. Some ice freezing fishes and both local and imported fishes were collected on the basis of their availability. The bazaar and fish samples were collected randomly. On the basis of the organoleptic characteristics such as color, odour of neck where broken, odour of gills, general appearance eye, slime and the consistency of the flesh were recognized between locally produced and imported ones of fishes. The fishes were immediately transported to the laboratory and subsequently tested for the formalin detection. Various fish sample e.g. mrigal (Cirrhinus cirrhosus), rui (Labeo rohita), kal baoush (Labeo calbasu), katol (Catla catla), silver karp (Hypophthalmichthys molitrix), boal (Wallago attu), elish (Tenualosa ilisha), telapia (Oreochromis mossambicus), aaeer (Sperata aor), baeen (Mastacembelus armatus), chitol (Chitala chitala), foli (Notopterus notopterus), koi (Anabas testudineus), sorputi (Puntius sarana), etc. were collected from selected wet markets. Qualitative Detection of the Formalin: At first, the samples were washed with small quantity of water. Three drops washed-out water was taken in a test-tube using a dropper. Formalin detection kit in food developed by Bangladesh Council of Scientific and Industrial Research (BCSIR) was used in this experiment. The kit contains three solutions (No. 1-3). Added 15 drops from solution No. 1 in the test-tube containing washed-out water. After well stirring, the solution was allowed to wait for 30 seconds. Then 15 drops from solution No. 2 were added in the same test-tube containing solution. After well stirring, the solution was also allowed to wait for 30 seconds. After then 15 drops from solution No. 3 were added in the same test-tube containing solution. After adding No. 3 solution, if the color of the solution changes into pink or red color, the presence of formalin will be ensured. On the other hand, if the color of the solution remains unchanged, there is no formalin in the sample.

Source of Information: Food and Nutrition Sciences, 2015, 6, 124-134

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It was found that, among the 939 fish samples collected from the different fish markets of the six districts, 213 fishes (22.68%) were directly contaminated with formalin. The contamination rate is so much higher in the big city like Dhaka (36.78%) and lower in the small town like Jamalpur districts (13.33%). This study also indicated that, all the village markets were totally free from the formalin contamination. As the fish traders used formalin to increase the shelf life of the fishes, it was also observed that, the shelf life of the local fishes or formalin free fishes was much higher and the organoleptic characteristics were much more excellent than the formalin contaminated local or imported fishes. The price of the imported fishes was also lower than the local fishes. It was also clear that, the organoleptic characteristics of the imported fishes and formalin contaminated fishes were greatly different than the local fishes, which were not satisfactory to the consumers. The study also indicated that, the overall hygienic practice and sanitary conditions of the markets and the fish traders/retailers were very poor, not satisfactory. This survey also revealed that, all the traders or retailers who were mixed formalin with the fishes, knew about the bad effects of the formalin.

Knowledge Management: Journal