Origin of haloacetic acids in milk and dairy products
| Autor: | Maria Jose Cardador, Mercedes Gallego |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Haloacetic acids
Food Contamination Acetates 01 natural sciences Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Tap water Water Supply medicine Animals Derivatization Chromatography Treated water 010401 analytical chemistry Extraction (chemistry) Water food and beverages 04 agricultural and veterinary sciences General Medicine Contamination 040401 food science 0104 chemical sciences Mineral water Milk chemistry Infant formula Cattle Dairy Products Water Pollutants Chemical Food Science medicine.drug |
| Zdroj: | Food Chemistry. 196:750-756 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2015.10.011 |
| Popis: | Haloacetic acids (HAAs) are formed during the process of water disinfection. Therefore their presence in foods can be correlated with the addition of or contact with treated water. To determine the origin of HAAs in milk and dairy products, firstly a chromatographic method was developed for their determination. The sample treatment involves deproteination of milk followed by derivatization/extraction of the HAAs in the supernatant. About 20% of the foods analyzed contained two HAAs – which in no case exceeded 2 μg L −1 , that can be ascribed to contamination from sanitizers usually employed in the dairy industry. The process of boiling tap water (containing HAAs) for the preparation of powdered infant formula did not remove them; therefore it would be advisable to prepare this type of milk with mineral water (free of HAAs). In addition, it is possible to establish if the milk has been adulterated with treated water through the determination of HAAs. |
| Databáze: | OpenAIRE |
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