Formalin still widely available: minister

Toxic chemical formalin, widely used by traders to preserve foodstuff, remains available in the market despite restrictions in its import by the commerce ministry.
"We have restricted imports of formalin since November last year -- no permits for formalin imports were issued since then. It is unfortunate that it is still easily available," said GM Quader, commerce minister.
The ministry is investigating how the substance is finding its way into market, he added.
Quader's remarks come after Md Helal Uddin, vice-president of Federation Bangladesh Chambers of Commerce and Industry (FBCCI), brought it to the fore that the hazardous chemical was still within easy reach of traders.
"Go to Islampur, formalin is available in every store." A kilogram of formalin is now selling at Tk 700-800, up from Tk 60-70 in the past, according to the FBCCI vice-president.
"We can not stop adulteration without banning formalin sales," he said, while demanding that the government only allows Trading Corporation of Bangladesh to import the chemical.
The comments came at a discussion on prevention of food adulteration, organised by the Voluntary Consumers Training and Awareness Society (VOCTA) and Bangladesh Muri and Chirakol Malilk Association at the National Press Club yesterday.
Experts at the programme warned about the increasing risks of incurable diseases like cancer due to use of formalin, artificial colours, carcinogenic chemicals and urea in various food items that include fish, milk, meat, fruits and vegetables, sweetmeat jilapi and puffed rice.
"Food itself has become a major source of disease in Bangladesh," said Hossain Uddin Shekhar, professor of biochemistry and molecular biology at the University of Dhaka (DU).
In 2010, 45 percent of the deaths occurred due to food borne illness and indirect food-related complications, he said.
Shekhar blamed the lack in consumer awareness and enforcement of laws as well as lust for profit among people in the supply chain and poor monitoring, for widespread adulteration in foods.

“Lack of coordination among ministries involved in ensuring food safety is also responsible,” he added.
Khaleda Islam, a professor of nutrition and food science at DU, said a rising number of people are getting admitted to hospital with liver and kidney disease, which occurred due to consumption of contaminated foods.
"Whatever we eat it affects our liver and kidney first," she said, while criticising the government's failure to detect the persons involved with food adulteration.
"We are killing our own people," said Latiful Bari, chief scientist of Centre for Advanced Research and Sciences of DU.
He said local firms are making quality food for exports but are selling substandard ones on the domestic market.
"There has to be ethical practices among traders to stop adulteration. Enforcement of law and consumer awareness, are also necessary," said Akram Uddin Ahmed, president of FBCCI.
Khalilur Rahman Sajal, executive director of VOCTA, moderated the discussion.