Melamine contamination in milk powder in Uruguay

GARCÍA LONDOÑO, VÍCTOR ALONSO; PUÑALES, MARTÍN; REYNOSO, MARCELA; RESNIK, SILVIA

FOOD ADDITIVES AND CONTAMINANTS. PART B - SURVEILLANCE COMMUNICATIONS

TAYLOR & FRANCIS LTD

Año: 2018 vol. 11 p. 15 - 19

1939-3210

Forty samples of milk powder purchased in Uruguay were analysed to assess melamine (MEL) levels. Trichloroacetic acid and acetonitrile were used to extract and precipitate milk proteins previously to clean up of the samples by solid-phase extraction and then were determined by liquid chromatography coupled to ultraviolet detection. The limit of detection (LOD) and limit of quantification (LOQ)of MEL were 0.006 and 0.019 mg kg−1, respectively. Milk was fortified with MEL at three levels, producing average recoveries higher than 83.8%. The values for positive samples ranged from 0.017 to 0.082 mg kg−1. Nine samples were positive. Three of them had concentrations between LOD and LOQ. The mean MEL contamination was 0.028 mg kg−1. Consumption of milk powder containing these levels of MEL does not constitute a health risk for consumers.