Pesquisa de adulterantes químicos em leite informal

Abstract

Informally marketed milk is a public health concern, as it may be aligned with a number of foodborne diseases, and inadequate food handling may be a risk to those who consume it directly or indirectly in the form of its derivatives. In this way, lack of inspection can favor milk adulteration by adding water, neutralizers and preservatives that aim to increase yield and mask problems caused by inadequate sanitation practices. The informal commercialization of milk without any heat treatment, and without any quality control and sanitary inspection is common and occurs in some regions of Brazil. One of the most serious problems encountered in raw milk is the presence of chemical adulterants, which can lead to economic losses and health risks to consumers. According to Brazilian legislation, raw milk with substances from different sources, such as preservatives, reducers and reconstitutes of density, which may be sold in nature or as pasteurized milk, exposed to the consumer without quality guarantee, is considered adulterated or fraudulent. The objective of this work was to conduct analyzes of chemical adulterants in raw milk commercialized informally in the town of Itumbiara, taking into account the quality standards in accordance with current legislation. According to the analyzes carried out it can be concluded that the samples were found free of chemical adulterants, however, we should always take into account that this does not mean that the milk is ready for consumption, as there are other factors that may interfere with the quality of marketed milk.