Health Risk Analysis of Formalin Exposure from Sausage Consumption Sold at Harapan Baru Public Market, Samarinda City, East Kalimantan
DOI:
https://doi.org/10.26630/rj.v20i2.5704Keywords:
Environmental Health Risk Assessment, Formalin, Food safety, SausageAbstract
Formalin is a chemical substance prohibited for use as a food additive; however, it is still detected in certain processed food products and may cause adverse health effects following repeated consumptionChildren are more vulnerable because their lower body weight may result in a higher formaldehyde exposure dose per kilogram of body weight than that experienced by adults. This study aimed to assess the non-carcinogenic health risks of formalin exposure through sausage consumption among children and adults at Harapan Baru Public Market, Samarinda City, East Kalimantan. This study employed a quantitative descriptive approach using the Environmental Health Risk Assessment method based on secondary data. The formaldehyde concentration was derived from sausage testing results, with a maximum concentration of 256.1 mg/kg. The analysis included children aged 2.5, 5, and 7.5 years, as well as adults. The parameters included formaldehyde concentration, consumption rate, body weight, exposure frequency of 350 days per year, exposure duration, and a reference dose of 0.2 mg/kg/day. Risk was expressed as the Risk Quotient. Based on an assumed sausage consumption of 25 grams per day for children and 50 grams per day for adults, all groups had Risk Quotient values greater than one. The values were 2.56 for children aged 2.5 years, 2.05 for those aged 5 years, 1.53 for those aged 7.5 years, and 1.03 for adults. Children aged 2.5 years had the highest risk level, highlighting the need for special protection of children as the most vulnerable group. Formalin exposure through sausage consumption may pose non-carcinogenic health risks to all groups analyzed. Food surveillance, regular laboratory testing, product-source tracing, and risk communication should be strengthened. These estimates represent risk characterization and should not be interpreted as safe limits for formalin use in food.
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