Preservatives and neutralizing substances in milk: analytical sensitivity of official specific and nonspecific tests, microbial inhibition effect, and residue persistence in milk

Abstract

Preservatives and neutralizing substances in milk: analytical sensitivity of official specific and nonspecific tests... Ciência Rural, v.45, n.9, set, 2015.

Qualitative tests for the determination of fraud in raw milk: evaluation of the influence of analytical parameters of the tests and the stability of the samples as a function of time and preservation form

“…However, this may be mitigated by using specific equipment (colorimeter, spectrophotometer) or employing the method only for qualitative analysis (screening) and using other methods for quantitative analysis. Silva et al (2015), analyzing the presence of several adulterants added in amounts commonly found in samples of tampered milk, observed that, even after 48 h of refrigeration, hypochlorite was detected in concentrations in the range of 13.0 μL•L -1 . Nevertheless, the addition of 750 ppm chlorine solution and chlorinated detergent (final concentration in the samples of 0.0013% v/v -13.0 μL•L -1 ) were not detected by the method.…”

“…In the study carried out by Silva et al (2015), it was possible to detect the presence of hydrogen peroxide in samples that were analyzed immediately after adulteration, with a final concentration of peroxide of 0.003% v/v (30 μL•L -1 ). However, the same authors reported that it was not possible to detect the substance after 24 h of refrigeration, which indicates a quick decomposition of hydrogen peroxide, preventing the detection of this adulterant by industry or regulatory agencies.…”

A review on the application of chromatographic methods, coupled to chemometrics, for food authentication

“…Milk as one of the seven top-adulterated food products could be counterfeited by several ways (Borková and Snášelová, 2005). Mixing with different types of milk (Dias et al, 2009) or whey (Neelima et al, 2013), neutralizing to mask acidity of milk (Silva et al, 2015) and addition of melamine (Jawaid et al, 2013), salt or sugar (Nirwal et al, 2013) to mask extra water or high solid contents are some instances. Commercial ultra-high temperature milks (UHT) may be presented by addition of adulterants such as starch, chlorine, formalin, hydrogen peroxide, urine, etc (Souza et al, 2011).…”

“…The most commonly used unsupervised methods in food authentication analysis are principal component analysis (PCA) and hierarchical clustering (HC) (Granato et al, 2018). Many algorithms can be used to perform supervised methods, such as linear discriminant analysis (LDA) (D'Archivio and Maggi, 2017;Ma et al, 2016;Yudthavorasit et al, 2014), partial least squares (PLS) regression (Lenhardt et al, 2015;Sampaio et al, 2018), as linear methods, and artificial neural network (ANN) (da Silva et al, 2015;Gonzalez-Fernandez et al, 2018), as a non-linear classification method.…”

Avaliação da presença de substâncias químicas em leites cru e beneficiado produzidos e comercializados no Distrito Federal e Entorno

“…As fraudes mais praticadas no leite são o aumento de volume, a adição de reconstituintes da densidade, neutralizantes da acidez e substâncias conservantes (TRONCO, 2008;KARTHEEK et al 2011). Somada à motivação financeira, a prática de fraudar o leite pode ser incitada pela dificuldade na detecção das fraudes utilizando apenas as provas de rotina (OLIVEIRA, 2009;KARTHEEK et al 2011;SILVA et al, 2015). Causam prejuízo ao consumidor tanto do ponto de vista econômico, quanto do ponto de vista sanitário, uma vez que a adição de substâncias químicas ao leite podem causar danos à saúde de quem consome esse alimento.…”