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Chemical contaminants in milk

Code: 9781838791452
Bernadette O’Brien and Kieran Jordan , Teagasc, Ireland

Chapter synopsis: Developments in analytical technology now allow the identification of some contaminants in milk that were not previously considered. It is critically important that mechanisms are devised to eliminate or reduce these contaminants below the maximum limit allowed by food safety regulations. Thus, the development, metabolization, measurement and reduction process of contaminants in milk must be understood and addressed. These processes are examined in this chapter through three case studies involving dietary iodine, veterinary medicines (specifically flukicides) and cleaning and disinfection agents containing chlorine as the active ingredient.

DOI: 10.19103/AS.2016.0005.21
Table of contents 1 Introduction 2 Cows’ diet as a source of contamination 3 Case study: iodine concentrations in milk 4 Case study: veterinary medicines in milk 5 Case study: cleaning and disinfecting products containing chlorine 6 Future trends and conclusion 7 References

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