US EPA

7074598 

Journal Article 

Chemical hazards associated with milk and dairy 

Puschner, B; Gallego, SM; , 

2019 

WAGENINGEN ACAD PUBL 

WAGENINGEN 

CHEMICAL HAZARDS IN FOODS OF ANIMAL ORIGIN 

7 

367-392 

10.3920/978-90-8686-877-3_15 

WOS:000579874200016 

Hazardous chemical residues in milk and dairy products present a public health concern, especially to children who are considered most vulnerable to many of the adverse developmental effects attributed to these compounds. The dairy industry has historically been instrumental in the efforts to standardize and implement production quality systems in response to microbial and sanitation concerns. However, food safety concerns extend well beyond microbiological hazards. The wider recognition of chemical hazards in milk and dairy products demand a more complex assessment of possible food safety issues to develop a scientific-based approach to exposure risks. Regular monitoring and risk assessment efforts for chemical hazards are needed; currently, those efforts vary greatly by country and geographic regions because of the high costs for testing, the need for advanced technologies, the lack of and/or differing maximum residue levels, the different use patterns of chemicals, the political climate, and the different environmental conditions. Overall, there are limited surveillance data available to estimate human intake of chemicals of concern through milk and dairy products. The few studies that examine the transport of chemicals from air and soil to forage and transfer into milk and dairy products focus primarily on persistent organic pollutants including PCBs, dioxins/furans, and some pesticides. Continued research is needed to offer insight into transfer of chemicals through food webs and to expand surveillance for residues to a broader range of chemicals. 

PCBs; PBDEs; dioxins; lead; pesticides 

Smulders, FJM; Rietjens, IMCM; Rose, MD; 

978-90-8686-326-6