The editorial “A fishy matter,” (July 19) should trigger a healthy debate on the contamination caused to fish due to formaldehyde. The statement by Goa’s Food and Drugs Administration (FDA) that the levels in its samples were on a part with “natural occurring” levels is unacceptable. Even minor traces of formaldehyde have to be investigated. Fish, being rich in Omega 3 fatty acids, forms healthier food than red meat. Authorities have to take steps to ensure that fish is supplied in an uncontaminated form and public health is protected through measures that favour the consumer, not the trader.
E. Subbarayan,
Gingee, Villupuram
Fish provides us with an inexpensive source of protein. As fish varieties are highly perishable, traders and middle-men find ways to preserve them, including through the use of formaldehyde.
India has a coastline of more than 7,500 km and provides employment to more than 14 million people through its fisheries sector. The sector also accounts for more than 1% of the country’s GDP. Hence, any news of contamination has to be taken seriously. The manufacture and sale of formaldehyde has to be regulated further.
J. Ranjit,
Chennai
