In Kerala, fish were detected for the presence of chemicals such as ammonia and formalin, and were found to be heavily contaminated. In fact, the most vulnerable were those that were brought to the southern state from its neighbouring states and those whose sale was delayed.
Ammonia is used to slow down the melting of ice used to preserve the fish, while formalin is a toxic and carcinogenic chemical commonly used to preserve dead bodies in mortuaries, to prevent body from deteriorating.
The demand for fish increases during the festive season [Kerala ushered in its New Year (Vishu) recently, and Easter falls on April 20 this year]. To meet the demand, large quantities of fish were stocked in different parts of the southern state.
The Central Institute of Fisheries Technology (CIFT), Kochi, tested over 50 samples over the past six months. These were collected from all over the state.
Quality assurance officers confirmed that they contained high levels of the two chemicals, which are unfit for human consumption, as they affect the functioning of the internal organs.
Dr T K Shankar, head of quality assurance, CIFT, Kochi, said, “Food safety officers (FSO) from different parts of the state send samples of fish to check contamination in the institute’s laboratories. The reports are sent to the respective food safety authorities.”
P P Aloysius, surpervisor and in-charge, health department, Cochin Corporation, said, “When the demand increases (especially during the festive season), Kerala imports fish from its neighbouring states.”
Confirming that most fish are contaminated after they are caught, he added, “We undertook raids in markets, and found that contaminated fish were being sold. We seized and destroyed those that were found to be dangerous for human consumption.”
Jayakumar C, a director of Thanal (a non-governmental organisation working in the field of food safety), said, “When fish moves inland from the shore, or its sales are delayed due to transportation, traders use a certain amount of ammonia and formalin as preservatives.”
“They are used primarily to give it a fresher appearance and harden the fish, which is the parameter for its freshness. Formalin can stiffen the muscles of fish. If used in appropriate proportion, ammonia and formalin, which simulate refrigeration, could give it a longer shelf life,” he added.
“The consumption of formalin could cause muscle problems in humans. There have been instances in a number of countries where eating food contaminated with formalin has resulted in severe complications and even death. Ammonia can cause mouth and stomach ulcers,” Jayakumar said.
Good Management Practices should be taught to the handlers
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