Food safety issues of formalin use in fresh fish in Malaysia and its relationship with the toyyiba halal concept

Abstract

Eating food that has safe and nutritious characteristics is very important to maintain the health and vitality of the body. Fish and products derived from fish are rich in nutrients and are in high demand around the world. There is an issue of using formalin on fresh fish to extend the freshness period, as reported in Malaysia as well as globally. According to the Malaysian Food Act 1983 and World Health Organization (WHO) guidelines, the use of formalin on fresh fish is prohibited. Formalin is categorized as a group 1 carcinogen, which means there are studies that prove formalin causes cancer in humans. However, studies related to the safety of formalin use on fresh fish and its relationship with the concept of halalan toyyiba have not been reported before. In order to achieve the objectives of this study, the researcher used a qualitative method through a content analysis approach by referring to literature related to the safety of formalin according to food science and the concept of food safety according to an Islamic perspective. The results of the study found that there are reports of the use of formalin on fresh fish in Malaysia. Through evaluation from the point of view of halal toyyib and proven by Science, the use of formalin chemicals in food does not meet the characteristics of toyyib because it contains risks to human health and violates the Malaysian Food Act 1983.