Article: DEVELOPMENT OF A TECHNIQUE AND COMPARISON OF TRADITIONAL PRESERVATION METHOD USING SAINDHAVA LAVANA AND SAMUDRA LAVANA WITH EXISTING FORMALDEHYDE ORGAN PRESERVATION TECHNIQUE

Article Category: Original Research articles

DOI: 10.7897/2277-4343.156191

Pages: 45-51

Author: Tarun NB, Shanthala SS *, Anjali Bharadwaj, Priyanka BV, Kiran M Goud

Abstract: Introduction: Formaldehyde, a common preservative for specimens, causes various side effects. Salt, traditionally used to preserve food like meat, fish, and dairy, is cost-effective, widely available, and poses no health risks. Our study aimed to develop an alternative organ preservation method using Saindhava Lavana (Rock salt) and Samudra Lavana (Sea salt) instead of formaldehyde. Methodology: Seven fresh Goat Stomach and Liver specimens were selected, otherwise discarded from a meat shop. The specimens were observed based on assessment criteria and preserved in formalin, Saindhava Lavana (Rock salt), and Samudra Lavana (Sea salt) for 40 days. Salt-preserved jars were opened every 10 days, with batch-wise observations recorded. Specimens were tested for Colony-Forming Units (CFU) to detect microbial growth. After 40 days, cedarwood oil and resin were applied to preserve the specimens further. Observation and Results: Most specimens were preserved successfully, with no microbial growth observed in any sample, including the controls. Conclusion: Salt preservation, while slightly more costly, proves highly effective for preserving organs, particularly hollow ones like the Stomach, and when resin-coated, is suitable for display purposes.

Keyword: Preservation, Formaldehyde, Formalin, Salt, Saindhava lavana, Samudra lavana.