Formaldehyde and hexamethylenetetramine as food additives: chemical interactions and toxicology.

Abstract

Formaldehyde (FA) and hexamethylenetetramine (HMT) are used in cheese production to control gas-forming clostridia; FA also occurs naturally in some foods at levels of 1-20 mg/kg. The toxicology of FA and HMT are briefly discussed together with their reaction in foods. The most abundant end-product of FA in cheese is spinacine derived from the N-terminal histidine residue in gamma 2-casein. Acute and short term toxicological studies on spinacine enable a No Observed Effect Level of 300 mg/kg body weight/day to be determined, leading to an Acceptable Daily Intake (ADI) for man of 3 mg/kg body weight/day. From these data a Tolerance Level (TL) of 1800 mg spinacine/kg cheese can be derived, leading to a Safety Margin (SM) of 12.9. It is concluded that there is no appreciable health risk from consumption of cheese made using formaldehyde (Grana Padano) or hexamethylenetetramine (Provolone).

• Authors: P Restani, A R Restelli, C L Galli
• Journal: Food additives and contaminants (Food Addit Contam) 1992 Sep-Oct Vol. 9 Issue 5 Pg. 597-605 ISSN: 0265-203X [Print] England
• PMID: 1298665 (Publication Type: Journal Article, Review)

Chemical References

• Food Additives
• Formaldehyde
• Methenamine

Topics

• Animals
• Cheese
• Food
• Food Additives (chemistry, toxicity)
• Formaldehyde (administration & dosage, chemistry, toxicity)
• Methenamine (administration & dosage, chemistry, toxicity)