Adulteration of Raw Milk in Selected Regions of Tangail District of Bangladesh

Bari, Luthfunnesa; Hoque,; Reza, MSA; Hossain, Mohammad Ismail; Islam, A. Z. M. Touhidul

doi:10.3329/jesnr.v8i1.24662

Cited by 3 publications

(3 citation statements)

References 6 publications

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“…gravity of 1.025 (10). Similarly, a study from Tangail District Bangla Desh also support our findings in which 1.021 mean SP gravity was observed (11). While, in Tandojam Pakistan the average Sp.…”

Section: Resultssupporting

confidence: 89%

Milk Adulterants in Quetta: A Threat to Public Health

Arif

Rashid

Rafeeq

et al. 2022

Pak Euro. J. Med & LS

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Milk a natural rich lacteal secretion that provides all essential nutrients required by body. This study was designed to detect milk adulterants alongwth various physiochemical factors in milk sold in Quetta market. A total of 120 raw milk samples were collected hygienically and subjected to milk adulteration Kit (UVAS Lahore). Results revealed that overall, 11.66 % samples revealed adulteration with any single chemical adulterant. Water and powdered milk were the major adulterants found almost in all samples. On towns basis Zarghoon town samples were more adulterated (18%) than Chiltan Town samples (5%). Other parameters such as, Electrical Conductivity, pH, Fat percentage, Total Solids and Solid Not Fat were observed below than normal values in most of the samples. Adulterants like Urea, Hydrogen Peroxide, Sorbitol, Boric acid, Quaternary Ammonium Compound, Carbonate, Soap and Alcohol were not detected in any sample. However, Sodium chloride (1.66 %), Formalin (3.33 %), Hypochlorite (2.5 %), Starch (2.5 %) and sugar (4.16 %) were detected. This study explores the potential health hazard due to adulterated milk sold in retail outlets in Quetta market. There is dire need of regular monitoring of milk and its products by concerned food authority. These findings will help to build a concrete strategy to curtail this problem and improve the life standards of people.

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Section: Resultssupporting

confidence: 89%

Milk Adulterants in Quetta: A Threat to Public Health

Arif

Rashid

Rafeeq

et al. 2022

Pak Euro. J. Med & LS

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“…When raw milk is cold-stored, psychrotrophic/psychrotolerant bacteria take over within a few days and promote the spoilage of the raw milk due to the production of varied and mostly heat-stable enzymes (Chambers, 2002 ). On the other side, in the absence of a cold chain infrastructure, many adulterating substances, including antibiotics, are used to prevent excessive bacterial growth in raw milk (Bari et al, 2015 ; Botelho et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

N2 Gas Flushing Limits the Rise of Antibiotic-Resistant Bacteria in Bovine Raw Milk during Cold Storage

et al. 2017

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Antibiotic resistance has been noted to be a major and increasing human health issue. Cold storage of raw milk promotes the thriving of psychrotrophic/psychrotolerant bacteria, which are well known for their ability to produce enzymes that are frequently heat stable. However, these bacteria also carry antibiotic resistance (AR) features. In places, where no cold chain facilities are available and despite existing recommendations numerous adulterants, including antibiotics, are added to raw milk. Previously, N2 gas flushing showed real potential for hindering bacterial growth in raw milk at a storage temperature ranging from 6 to 25°C. Here, the ability of N2 gas (N) to tackle antibiotic- resistant bacteria was tested and compared to that of the activated lactoperoxidase system (HT) for three raw milk samples that were stored at 6°C for 7 days. To that end, the mesophiles and psychrotrophs that were resistant to gentamycin (G), ceftazidime (Ce), levofloxacin (L), and trimethoprim-sulfamethoxazole (TS) were enumerated. For the log10 ratio (which is defined as the bacterial counts from a certain condition divided by the counts on the corresponding control), classical Analyses of Variance (ANOVA) was performed, followed by a mean comparison with the Ryan-Einot-Gabriel-Welsch multiple range test (REGWQ). If the storage “time” factor was the major determinant of the recorded effects, cold storage alone or in combination with HT or with N promoted a sample-dependent response in consideration of the AR levels. The efficiency of N in limiting the increase in AR was highest for fresh raw milk and was judged to be equivalent to that of HT for one sample and superior to that of HT for the two other samples; moreover, compared to HT, N seemed to favor a more diverse community at 6°C that was less heavily loaded with antibiotic multi-resistance features. Our results imply that N2 gas flushing could strengthen cold storage of raw milk by tackling the bacterial spoilage potential while simultaneously hindering the increase of bacteria carrying antibiotic resistance/multi-resistance features.

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“…After olive oil, milk is said to be the food item most prone to be adulterated (Santos et al, 2012). It is well known that water itself is a good adulterant (Xiu and Klein, 2010;Faraz et al, 2013;Mu et al, 2014;Bari et al, 2015;Karmaker et al, 2020). Added water results in reduced viscosity and specific gravity of milk (Shaikh, 2013).…”

Section: Introductionmentioning

confidence: 99%

Casein, whey protein and non-protein nitrogen content of milk to identify water, sugar and flour adulterated milk

Islam,

Abunaser,

Khandakar

et al. 2024

Bang. J. Anim. Sci.

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This study was aimed to assess the potential of using milk's nitrogen distribution pattern, specifically casein, whey protein, and non-protein nitrogen content, as a method for detecting milk adulteration with water, sugar, and flour. Whole milk samples were collected from the Bangladesh Agricultural University Dairy Farm, BAU, Mymensingh, and subjected to adulterations, including 15%, 20%, and 25% water additions and subsequent sugar or flour adjustments to match the fresh milk's specific gravity. The samples were analyzed for specific gravity, fat content, and nitrogen distribution. Results indicated that while specific gravity remained consistent across samples adulterated with sugar or flour, it varied significantly (P<0.05) in those diluted with water. Fat content was significantly (P<0.05) reduced in samples adulterated with water and sugar, particularly at the 25% water addition level. Though total protein, true protein, and casein contents were significantly lower (P<0.05) in the 25% water-added milk compared to fresh milk, they were not significantly different (P>0.05) across the other adulterated samples when compared to fresh milk. Whey protein and non-protein nitrogen levels were statistically consistent (P>0.05) across all the samples. The results indicate that the nitrogen distribution pattern, in its current state, cannot be used to detect milk adulteration effectively. Further research with a larger dataset considering various factors affecting nitrogen distribution in milk is recommended for conclusive results. Bangladesh Journal of Animal Science 53 (1): 23-30, 2024

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Adulteration of Raw Milk in Selected Regions of Tangail District of Bangladesh

Cited by 3 publications

References 6 publications

Milk Adulterants in Quetta: A Threat to Public Health

Milk Adulterants in Quetta: A Threat to Public Health

N2 Gas Flushing Limits the Rise of Antibiotic-Resistant Bacteria in Bovine Raw Milk during Cold Storage

Casein, whey protein and non-protein nitrogen content of milk to identify water, sugar and flour adulterated milk

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