ELUCIDATING THE EFFECTS OF FORMALIN AS FOOD PRESERVATIVE ON GROSS AND HISTOARCHITECTURE OF VITAL ORGANS OF SWISS ALBINO MICE

ABSTRACT: Formalin usage as food preservative in Bangladesh has dramatically increased recently, especially in fish, fruits, and many other food products, putting the vast majority of people in serious health risk. With this background, the study was aimed to detect the alterations of gross structure and histoarchitecture of vital organs in Swiss albino mice due to the consumption of formalin. Mice were divided into five groups at the age of four weeks. Normal drinking water was supplied to the control group of mice. Mice of group 1, 2, 3 and 4 were supplied normal drinking water mixed with formalin at 1%, 5%, 10% and 20% concentrations, respectively up to week 24. Mice treated with varying concentrations of formalin for 24 weeks was assessed for the weight change of their liver, heart, kidney and lung weights. Investigations were also conducted on histological alterations in the liver, heart, kidney and lung. After 24 weeks of treatment of mice with different concentrations of formalin, the weight of all four major organs (liver, heart, kidney and lung) was decreased in all formalin-treated mice in comparison to control mice. Petechial hemorrhages, congestion, necrosis, and parenchymatous cell degeneration have been found in liver. Kidney sections have shown decreased Bowman’s space, hypertrophied glomerulus and tubular dilatation. Leucocyte infiltration, necrosis, and rupture of connective tissue have been seen in the heart sections. Lung sections have shown pulmonary alterations, including hemorrhages, thicker alveolar walls, and inflammatory cells. It was, concluded that formalin has adverse effects on vital organs of Swiss Albino mice. 

Keywords: Formalin, food preservatives, toxicity, Swiss albino mice