In the food industry, paraffin is used to extend the shelf life of the mussels and vegetables. However, it is noteworthy that news from time to time pose a danger to human health. Paraffin may prolong the shelf life of the mussels and vegetables, but the real danger is covering these products and trapping pesticides with remnants inside. When food is coated with paraffin, these chemical residues cannot go out and are more concentrated in food. In addition, bacteria are able to reproduce more easily in a humid environment. Otherwise, only the direct danger of paraffin is not proven. Nevertheless, animal experiments showed that animals treated with paraffin-coated foods for three months had problems in the immune system and that lymph nodes appeared around the liver and vessels. Therefore, it is recommended that paraffin foods should not be consumed for a long time. Otherwise, rheumatic diseases, especially cancer, and disruptions of the immune system may occur.

While the rotting that starts in natural apples can be noticed in cologne, since the paraffin-coated apples are covered with paraffin, the decay is not immediately noticeable, because it still appears sparkling. However, it is not difficult to see if paraffin is used in a fruit. If the paraffin apple is slightly scratched, a whiteness will appear. This whiteness is the most important sign that paraffin is used.

However, it is not possible to get rid of paraffin by washing. Only keeping fruits and vegetables in a mixture of carbonate and lemon in water or vinegar can provide a superficial solution.

Paraffin tests are also carried out in laboratories, fruits and vegetables. Generally, High Performance Liquid Chromatography (HPLC) is used in these tests. This method gives sensitive results in the separation of non-volatile or easily degradable chemical compounds at temperature. In addition, the standards prepared by organizations operating in our country and in foreign countries and the methods of analysis and test criteria accepted in the world are complied with.