Melamine and Cyanuric Acid in Milk and Their Quantities, Analytical Methods and Exposure Risk: A Systematic Review and Meta-analysis.

IF 2.1 4区农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of food protection Pub Date : 2025-01-16 DOI:10.1016/j.jfp.2025.100454

Amirhossein Abedini, Zahra Hadian, Mahdie Kamalabadi, Mahla Salimi, Paliz Koohy-Kamaly, Burhan Basaran, Parisa Sadighara

引用次数: 0

Abstract

Melamine, as a toxic compound, needs to be controlled in food, especially in dairy products. In this systematic study, quantities of melamine and cyanuric acid in various types of milk were investigated. A comprehensive database search was performed using the keywords pasteurized milk, milk, sterilized milk, melamine, and cyanuric acid without time limitation. A total of 24 articles related to melamine and cyanuric acid were thoroughly reviewed. The overall mean concentration of melamine in milk was estimated by meta-analysis to be 11.3 μg/L. Publication bias was not addressed in the associated assays; however, it was addressed as highly heterogeneous between studies. Subgroup analysis was carried out, and the milk type was a cause of heterogeneity. This systematic review investigated a range of melamine in milk products and discussed different analytical methods.

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牛奶中的三聚氰胺和三聚氰尿酸及其数量、分析方法和暴露风险：系统综述和荟萃分析。

三聚氰胺是一种有毒化合物，需要控制食品中的含量，尤其是乳制品中的含量。在这个系统的研究中，三聚氰胺和氰尿酸在不同类型的牛奶的数量进行了调查。以巴氏奶、牛奶、灭菌奶、三聚氰胺和三聚氰尿酸为关键词，进行了全面的数据库检索，没有时间限制。对与三聚氰胺和三聚氰尿酸有关的24篇文章进行了全面审查。通过荟萃分析估计牛奶中三聚氰胺的总体平均浓度为11.3 μg/L。相关分析未解决发表偏倚问题；然而，它被认为是研究之间的高度异质性。进行亚组分析，发现牛奶类型是导致异质性的原因。本系统综述调查了奶制品中的三聚氰胺，并讨论了不同的分析方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of food protection 工程技术-生物工程与应用微生物

CiteScore

4.20

自引率

5.00%

发文量

296

审稿时长

2.5 months

期刊介绍： The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.