Subchronic toxicity effect of formalin residue in fish on the mouse liver

Research on sub chronic toxicity effect of formalin residue in fish on mouse liver has been done. This research was aimed to give scientific explanation concerning illegal application of formalin in food products, including fish. Formalin is harmful and thereby is banned to be used as preservative agent. However, in some places formalin is applied to extend the shelf life of either fresh or processed fish products. In term of the research treatments, the mice were divided into four groups : negative control, 1 super(st) dosage (formalin residue 3 ppm), 2 super(nd) dosage (formalin residue 6 ppm) and 3 super(rd) dosage (formalin residue 12 ppm); each group was tested on 18 mice. Blood and histopathology analysis were conducted every 2 weeks for 6 weeks. The research resulted that GOT concentration highly increased in the 2 super(nd) week and GPT concentration highly increased in the 4 super(th) week, while there was no decreasing GPT and GOT concentrations during 2 weeks recovery. Increasing formalin concentration in fish meal caused the increase of GOT and GPT level. The histopathology analysis showed that mouse liver cell degenerated in the 2nd week at formalin residue of 3 ppm and necroted at formalin residue of 6 ppm and 12 ppm. After 2 weeks recovery, there was no indication of mouse liver recovery.