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Using Poisonous Chemicals to Preserve Fish

Using Poisonous Chemicals to Preserve Fish

Food traders in Africa are applying poisonous chemicals to preserve the fish and meat. While these chemicals are a threat to human food chain, the governments have thoughtlessly overlooked the destructive effect of such toxic substances on humans.

The departmental delegate of the Ministry of Livestock, Fisheries and Animal Industries (MINEPIA), Serge-Claire Nkolo, says fishers let toxic insecticides, like, Gamalin, into the water. This way, all sea life forms, including living animals and plants, are destroyed and come to the waters surface. This is a quite easy way to collect plenty of fish.

An honest fishmonger confirms that some salespersons use excess fabric from tailors to burn and smoke the fish.

Clément Polewa, a farm advisor in Douala, says that some hunters and butchers also use formalin, a preservative applied for dead bodies, to preserve the flesh of animals and keep it for a long time.

The terrifying story is not over yet; some thoughtless Ethiopian farmers use a large amount of formalin as a way to preserve milk.

This is while the US Environmental Protection Agency considers this product as a “probable human carcinogen”, proved to cause leukemia and nasal cavity cancers.

Fishers and salespeople must be informed about dangers of using toxic preservatives before their practice becomes so popular in the fish industry.

Samira H.

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