Melamine contamination in milk powder in Uruguay

Food Additives & Contaminants. Part B, Surveillance
Víctor Alonso García LondoñoSilvia Resnik

Abstract

Forty samples of milk powder purchased in Uruguay were analysed to assess melamine (MEL) levels. Trichloroacetic acid and acetonitrile were used to extract and precipitate milk proteins previously to clean up of the samples by solid-phase extraction and then were determined by liquid chromatography coupled to ultraviolet detection. The limit of detection (LOD) and limit of quantification (LOQ)of MEL were 0.006 and 0.019 mg kg-1, respectively. Milk was fortified with MEL at three levels, producing average recoveries higher than 83.8%. The values for positive samples ranged from 0.017 to 0.082 mg kg-1. Nine samples were positive. Three of them had concentrations between LOD and LOQ. The mean MEL contamination was 0.028 mg kg-1. Consumption of milk powder containing these levels of MEL does not constitute a health risk for consumers.

References

Feb 6, 2009·Journal of the American Society of Nephrology : JASN·Anthony Kai-ching HauPhilip Kam-tao Li
Jan 6, 2010·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·S A Tittlemier
Apr 27, 2010·Analytica Chimica Acta·Gopalakrishnan Venkatasami, John R Sowa
Sep 11, 2010·Journal of Food Protection·Dagmar Schoder
May 25, 2011·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Z ChikA M Mustafa
Feb 5, 2013·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·Shokoufeh HassaniOmid Sabzevari
Sep 1, 2010·Food Additives & Contaminants. Part B, Surveillance·Sheryl A TittlemierBob Dabeka

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