Formaldehyde content of milk in goats fed formaldehyde‐treated soybean oil‐meal

Barry, J.-L.; Tomé, Daniel

doi:10.1080/02652039109374017

Cited by 13 publications

(6 citation statements)

References 14 publications

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“…3 represent the experimentally obtained results of formaldehyde contents in pure (cow) milk, commercial UTH and powdered (cow) milk samples. The experimental results for pure cow milk (5.2 ± 3.5 ppm) were compatible with reported value (3.3 ppm) [30,33]. The experimental results show that formaldehyde content in UTH milk and powdered milk samples were higher (58.7-187.7 ppm) than that of pure milk sample.…”

Section: Naturally Occurring Formaldehyde Content In Fruits and Vegetsupporting

confidence: 90%

“…Values obtained for poultry (8.2 ± 1.0) and beef (8.5 ± 0.6) are slightly higher than the reported values, which are 2.5-5.7 and 4.6, respectively [30]. Generally formaldehyde is introduced in ruminant feeds either as a preservative agent or as a reagent used to dietary components from ruminal degradation [33]. It is reported that significantly higher concentration of formaldehyde was obtained from the fresh muscle tissue of calves consuming 0.10% formalin-treated whey, whereas the muscle tissue of controlled calves or those consuming whey containing 0.05% formalin exhibited lower formaldehyde concentration [37].…”

Section: Formaldehyde Content Of Milk Samplesmentioning

confidence: 83%

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Concentration and formation behavior of naturally occurring formaldehyde in foods

2018

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Background: In recent years, formaldehyde is reported to be widely used as a food preservative to increase the shelf life of fruits and fishes in tropical countries. Formaldehyde is detrimental to human health. Hence, use of formaldehyde as a food preservative is legally prohibited in most of the countries. To regulate formaldehyde application in foods, the regulatory bodies often conduct on-the-spot analytical tests to detect artificially added formaldehyde in food items. However, formaldehyde is ubiquitous in the environment and is present in many animal and plant species as a product of their normal metabolism. This naturally occurring formaldehyde may interfere in the detection of artificially added formaldehyde in foods. It is, therefore, important to study the concentration and formation mechanism of naturally occurring formaldehyde in food items. Results: In this study, the formaldehyde contents of food samples were determined using spectrophotometric technique. The naturally occurring formaldehyde contents of a wide range of fruit, vegetable, milk, poultry, mutton and meat samples were determined. In addition, formaldehyde contents of processed food items, such as: cooked beef and poultry, beverages, and commercially available UHT milk and powdered milk samples, were also assessed and analyzed. The naturally occurring formaldehyde contents of fruit, vegetable, milk, poultry, mutton and meat samples were found up to 58.3, 40.6, 5.2, 8.2, 15.2 and 8.5 ppm, respectively. Formaldehyde contents of commercially available UHT milk, powdered milk, beverages, cooked beef and poultry were found up to 187.7, 194.1, 21.7, 4.3 and 4.0 ppm, respectively. This study also analyzed the time dynamic behavior of the formation of endogenous formaldehyde content of banana (AAB genome of Musa spp.), mandarin and beef. Conclusions: The experimental results provide a baseline data of natural occurring formaldehyde content of the analyzed food items. The formation behavior of formaldehyde may vary according to food types, storage temperature, storing time, and aging pattern of the food items. The findings of this study will be useful for the consumers, researchers, legal authorities and other stakeholders working on food safety and preservation.

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Section: Naturally Occurring Formaldehyde Content In Fruits and Vegetsupporting

confidence: 90%

Section: Formaldehyde Content Of Milk Samplesmentioning

confidence: 83%

Concentration and formation behavior of naturally occurring formaldehyde in foods

2018

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“…2 represent the formaldehyde contents found in pure cow milk sample and other UTH and powdered (cow) milk brands. The experimental results for pure cow milk (5.28±3.47ppm) was compatible with reported values (3.3 ppm) [23], [24]. The experimental results show that formaldehyde content in UTH milk and powdered milk samples were high compared to that of pure milk (58.79 to 187.75 ppm).The possible reason for higher formaldehyde content in commercial milk samples are dosing of formaldehyde during milk processing, preservation and/or packaging to improve the shelf life, or, conversion of milk ingredient to primary aldehyde during milk processing [25]- [27].…”

Section: A Naturally Occurring Formaldehyde Content Insupporting

confidence: 91%

Analysis of the Concentration and Formation Behavior of Naturally Occurring Formaldehyde Content in Food

Nowshad¹,

Islam²,

Khan³

2018

ijfe

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In recent years, in spite of being legally prohibited, formaldehyde is reported to be widely used as a food preservative to increase the shelf life of fruits and fishes in tropical countries. The hot and humid weather of the tropical countries tends to quickly deteriorate fruits, vegetables, fishes, meat and other food items. Formaldehyde is detrimental to human health and reported as a human carcinogenic. To prohibit formaldehyde application in foods, the regulatory bodies often conduct on the spot analytical tests to detect artificially added formaldehyde in food items. However, formaldehyde is ubiquitous in the environment and is present in many animal and plant species as a product of their normal metabolism. Formaldehyde can be found naturally in food items including fruits, vegetables, meats, marine fishes and crustaceans. The formation and concentration of natural occurring formaldehyde may vary according to food types and conditions. The naturally occurring formaldehyde may interfere in the detection of artificially added formaldehyde in foods. It is therefore important to study the concentration and formation mechanism of naturally occurring formaldehyde in food items. The objective of this study is to determine naturally occurring formaldehyde levels in different fruits, vegetables and (cow) milk samples. In addition, time dynamic behavior of the formation of endogenous formaldehyde content in food sample (banana sample; AAB genome of Musa Spp.) was studied in this study.

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“…However, pasture grass is characterized by its lushness of soluble N fermentable in the rumen resulting in a decrease in N retention. As a solution, the protection of proteins from microbial degradation in the rumen by chemical treatment was often used; however the use of formaldehyde is increasingly rejected because of the possible toxicity, indeed a positive correlation between oral administration of formaldehyde and its presence in the milk has been found on dairy cows and goats (Buckley et al, 1988;Barry and Tome, 1991). The protection of proteins by natural products like tannins present in local feed resources could increase the retention of N without negative repercussion (Terril et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Effect of Acacia Saligna Levels on Lactating Barki Ewes Performance

Khattab

Shawket

Abdel-Wahed

et al. 2017

Egyptian Journal of Nutrition and Feeds

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his study was conducted to evaluate the effect of feeding graded levels of Acacia saligna leaves hay (ALH) on dry matter intake, milk yield, composition and lambs growth rate from birth to weaning. Forty Barki ewes at the start of lactation stage averaged 3-5 years old with an average live body weight 38.8±1.6 kg were randomly allocated to four treatments groups (ten ewes per group), were fed with 0, 20, 40 and 60% of ALH as berseem hay replacement. The experiment lasted 16 weeks and showed that there was no significant difference (P>0.05) in daily dry matter intake ewes body weight change, milk yield and compositions and lambs daily gain during lactation season due to the supplementation of lactating ewes with graded levels of ALH compared with control treatment. Milk yield values were 24.1, 23.9, 24.2 and 24.3 g/d and ADG values were 147.3, 145.5, 152.7 and 150.9 g/d for control, 20, 40 and 60% ALH, respectively. It may be concluded that A. saligna leaves hay can be used as alternative feed sources for lactating ewes.

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Formaldehyde content of milk in goats fed formaldehyde‐treated soybean oil‐meal

Cited by 13 publications

References 14 publications

Concentration and formation behavior of naturally occurring formaldehyde in foods

Concentration and formation behavior of naturally occurring formaldehyde in foods

Analysis of the Concentration and Formation Behavior of Naturally Occurring Formaldehyde Content in Food

Effect of Acacia Saligna Levels on Lactating Barki Ewes Performance

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