Formalin’s birth history

Formaldehyde, commonly known in its aqueous solution form as formalin, is a naturally occurring organic compound that is colorless, strong-smelling, and highly reactive. It exists both in the environment and as a product of various industrial processes.

The compound was first scientifically identified and described in 1859 by the Russian chemist Alexander Butlarov. He mentioned it in a research paper while studying organic chemical reactions. Since then, formaldehyde has become one of the most widely used chemicals in the modern world.

Formalin is extensively used for preservation purposes, particularly in laboratories, hospitals, and research institutions. It plays a vital role in preserving biological specimens, including human and animal tissues and corpses, by preventing decomposition.

Beyond medical and scientific use, formaldehyde is also widely applied in the paper industry, paint production, textile manufacturing, plastics, resins, plywood, furniture, and construction materials. Its ability to prevent microbial growth and strengthen material durability has made it commercially valuable.

Despite its usefulness, formalin is a toxic, volatile, and highly hazardous substance. When misused or handled improperly, it poses serious risks to human health. Exposure to formaldehyde vapors can cause irritation of the eyes, nose, throat, and skin, as well as respiratory problems.

Long-term or repeated exposure is particularly dangerous and may lead to severe health complications. Because of these harmful effects, the use of formalin is strictly regulated in many countries.

In the medical field, formaldehyde has limited and controlled applications. It is mainly used in pathology laboratories for tissue fixation and in the production of certain pharmaceutical compounds.

While some formaldehyde-related substances have been studied in medical treatments, especially in controlled laboratory environments, direct exposure to formalin is never considered safe for the human body.

The most alarming concern surrounding formaldehyde is its carcinogenic nature. On June 10, 2011, the United States National Toxicology Program (NTP) officially reported that formaldehyde is directly associated with the development of cancer in humans.

Scientific studies have linked prolonged exposure to formaldehyde with cancers of the nasopharynx and leukemia. As a result, international health organizations classify formaldehyde as a known human carcinogen.

The presence of formalin in food items—particularly fruits and vegetables—is extremely dangerous and illegal. Misuse of this chemical for food preservation poses a serious public health threat, emphasizing the need for strict regulation, public awareness, and safer alternatives.

Level of Formalin on Fruits in Bangladesh

At present, the summer fruit season is in full swing in Bangladesh, bringing with it an abundance of colorful and delicious fruits. During this time of the year, local markets are filled with a wide variety of seasonal fruits such as mango, blackberry (jamun), jackfruit, lychee, banana, and many others.

Among them, mango holds a special place, with numerous varieties spreading their sweet fragrance across bazaars and roadside stalls. Jackfruits hang in heaps, lychees glow with bright red colors, and the overall scene appears like a vibrant and attractive kingdom of natural produce.

However, behind this beautiful and tempting display lies a serious public health concern, often unnoticed by ordinary consumers. In the race to maximize profit and ensure longer shelf life, some dishonest traders resort to dangerous and unethical practices to make fruits look fresh, ripe, and visually appealing.

One of the most alarming methods is the use of formalin, a highly toxic chemical that is strictly prohibited for use in food items. Formalin is applied to fruits to prevent spoilage, kill bacteria, and extend freshness during transportation and storage, but its consequences for human health are extremely severe.

In addition to formalin use, many fruits such as mangoes, jackfruits, lychees, and bananas are often harvested from orchards before they reach full maturity. These immature fruits are then artificially ripened using various chemical agents to make them appear ripe within a short period.

Such forced ripening not only reduces the natural taste and nutritional value of the fruits but also introduces harmful substances into the human body. To further enhance market appeal, chemical dyes and colors are sometimes applied to lychees to make them look bright, fresh, and attractive, even when they are no longer safe for consumption.

These hazardous practices pose a silent but deadly threat to consumers, especially children, elderly people, and those with weak immune systems. Continuous intake of chemically treated fruits may lead to serious health problems, including digestive disorders, respiratory issues, liver and kidney damage, and even long-term risks such as cancer.

Despite the seriousness of the issue, government monitoring and regulatory enforcement remain largely inadequate. Regulatory authorities, particularly the Bangladesh Standards and Testing Institution (BSTI) and other relevant agencies, are often criticized for their lack of strict action and visible enforcement against the excessive use of formalin and other harmful chemicals in food items.

Although laws and food safety regulations exist, their implementation is inconsistent, allowing unsafe practices to continue without proper accountability.

This alarming situation highlights the urgent need for strong regulatory oversight, regular market inspections, strict punishment for offenders, and increased public awareness.

Ensuring food safety is not only a legal responsibility of the authorities but also a moral obligation to protect public health. Without immediate and effective action, the joy of enjoying fresh summer fruits may continue to turn into a hidden danger for the people of Bangladesh.

Formalin Control Bill

Although the Formalin Control Bill, 2015 was passed by the Parliament of Bangladesh with strict provisions—including life imprisonment—to prevent the misuse of formalin, a large segment of the population remains unaware of the existence, scope, and severity of this law. As a result, the intended impact of the legislation has not been fully realized.

The bill was enacted to protect public health by regulating the importation, production, transportation, storage, sale, and use of formalin across the country.

According to the provisions of the law, formalin cannot be imported, manufactured, transported, stored, sold, or used without a valid government license. Any individual or organization found violating these regulations faces severe legal consequences.

The maximum punishment for illegal use or trade of formalin is life imprisonment, along with a financial penalty of up to Tk 20 lakh. These harsh penalties reflect the extreme danger formalin poses to human health when misused, particularly in food preservation.

The law also outlines clear responsibilities for licensed users. Those who are granted licenses to handle formalin are required to maintain detailed records of all buying and selling activities. These records must be presented to the authorities upon request.

Failure to comply with the licensing conditions, including improper documentation or misuse of the chemical, can result in up to seven years of imprisonment and a fine of up to Tk five lakh. Furthermore, the transportation of formalin without a valid license is treated as a serious criminal offense, punishable by two to six years of imprisonment and a fine ranging from Tk one lakh to Tk three lakh.

To ensure effective enforcement, the bill also mandates the formation of Formalin Control Committees at both district and upazila levels throughout the country. These committees were intended to monitor formalin use, conduct inspections, raise public awareness, and take immediate action against violators. However, in practice, the activities of these committees remain limited or largely inactive in many regions.

Providing scientific insight into the severity of the problem, Dr. Mahbubur Rahman of ICDDR, B has highlighted alarming findings regarding formalin contamination in fruits. According to him, the normal presence of formalin in food should range between 0.03 to 0.15 parts per million (ppm).

However, current investigations in Dhaka’s fruit markets reveal a shocking reality. Fruits such as mangoes, lychees, and jamun have been found to contain formalin levels ranging from 3.5 to as high as 48 ppm, which is far beyond acceptable limits and poses a grave threat to public health.

Such excessive levels can lead to immediate health complications as well as long-term risks, including cancer.

On the other hand, fruit traders often justify their actions by blaming the lack of proper storage and preservation facilities. They argue that without adequate cold storage, transportation infrastructure, and modern conservation technology, fruits spoil rapidly, resulting in substantial financial losses.

As a result, some traders claim they are forced to resort to this deadly and illegal method to protect their goods during transport and prolonged market exposure.

Nevertheless, these justifications cannot excuse the systemic failure in governance and enforcement. The lack of strong government initiatives, weak market surveillance, and insufficient regular monitoring have collectively turned the fruit markets into a potential death trap for consumers.

Without strict implementation of existing laws, increased awareness campaigns, and investment in safe preservation technologies, the threat posed by formalin will continue to loom large over public health in Bangladesh.

This situation calls for immediate and coordinated action from government authorities, regulatory bodies, traders, and consumers alike to ensure food safety and protect the nation from the silent dangers hidden within everyday food items.