CONTAMINANTS OF MILK AND DAIRY PRODUCTS | Contamination Resulting from Farm and Dairy Practices
2011; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-12-374407-4.00104-7
AutoresW.J. Fischer, Benoı̂t Schilter, Angelika Tritscher, Richard H. Stadler,
Tópico(s)Analytical chemistry methods development
ResumoAbstract This article provides a general overview on the nature, sources, occurrence, detection, and potential human health risk of the major chemical contaminants in milk and dairy products. Poor agricultural, veterinary, and hygienic/industrial practices including adulteration of raw milk can lead to unacceptable amounts of chemicals and their residues in our milk supply, and consequently pose a potential threat to human health and severely affect trade. This article highlights the key chemicals that have been detected in milk and dairy products and presents useful information that can provide a basis for future chemical surveillance plans. Certain compounds may find their way into milk indirectly through dairy animals as residues of pesticides on feedstuffs/fodder, for example, as environmentally persistent legacy pesticides (DDT, lindane, dieldrin, etc.), or as veterinary drug residues (e.g., antimicrobials, growth promoters, hormones). Several of these compounds are lipid soluble and will hence be stored in adipose tissue or secreted with the milk fat. Contaminants may also enter milk directly as a consequence of hygienic or industrial practices (e.g., detergents and sanitizers/disinfectants), or as adulterants as in the case of melamine. The derivation of safe levels of exposure is explained in the context of the human health impact of contaminants, together with an overview of state-of-the-art methods of analysis for the different contaminant classes.
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