Identification of the Presence of Borax in Meatballs (Bakso) Sold in Timor-Leste: Risks to Public Health and Food Safety

This study aimed to identify the presence of borax in meatballs (bakso) sold in Timor-Leste and assess associated public health risks. Using a mixed-methods approach, structured interviews were conducted with stakeholders (vendors, consumers, health professionals) across five municipalities to assess knowledge of food adulteration risks. Laboratory analysis was performed on 103 meatball samples collected from restaurants, supermarkets, and mobile vendors across multiple regions. Samples were tested using two validated qualitative methods: turmeric swab test, purple sweet potato extract test, and semi-quantitative borax test kits.
Survey results revealed critical knowledge gaps, with 91.3% of customers unaware of borax's health impacts, yet high consumer trust (78.5%) existed. Laboratory testing found no borax (0%), but unexpectedly identified formalin adulteration in 16.5% of samples, with certain regions showing contamination rates as high as 40%. Organoleptic analysis confirmed formalin masked spoilage, deceiving consumers. The findings reveal a significant public health threat lies not in borax but in unregulated formalin use, highlighting urgent needs for revised food safety policies, targeted inspections, and consumer education on chemical adulterants.