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Assessment of residue melamine in dairy products exhibited in Zanjan market, Iran by high-performance liquid chromatography method
Poorjafari, N.; Zamani, A.; Mohseni, M. & Parizanganeh, A.
Abstract
An increasing number of infants are being
made sick by dairy products contaminated with melamine.
As a result, many countries have adopted additional
requirements for milk-based food products. The scope of
the present study was to assess amounts of melamine in
some dairy products from Zanjan market, Iran. Amounts of
melamine in samples of milk, yoghurt, infant formula,
coffee mate and cheese were determined in five different
brands by the high-performance liquid chromatography
with ultraviolet detector system. In total, 225 samples were
determined (five products × five brands × three samples
× three repeated measurements). Amounts of melamine
in samples (in μg/g) were determined in the range of
0.20–0.26 for milk, 0.57–0.99 for yoghurt, 0.35–3.40 for
infant formula, 0.09–1.23 for coffee mate and 0.30–2.50
for cheese, and the mean values of melamine in products
were evaluated as 0.24, 0.76, 1.38, 0.56 and 1.16, respectively.
The minimum and maximum values for amounts of
melamine were recorded in milk and infant formula,
respectively. Comparison of test results with the standards
set by the European Union and the US Food and Drug
Administration for maximum residue-level values for dairy
products contaminated with melamine showed that levels
determined by tests had higher health risks than the regulations
allowed. Iran has not yet adopted regulations to
control levels of melamine in food products. The results
show that maximum residue-level values need to be
determined for melamine in Iranian dairy products, and
foods should be monitored daily for levels of melamine
contamination.
Keywords
Food; Contamination; Protection; Safety; Assessment
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