Abstract：
:Haloacetic acids (HAAs) are formed during the process of water disinfection. Therefore their presence in foods can be correlated with the addition of or contact with treated water. To determine the origin of HAAs in milk and dairy products, firstly a chromatographic method was developed for their determination. The sample treatment involves deproteination of milk followed by derivatization/extraction of the HAAs in the supernatant. About 20% of the foods analyzed contained two HAAs - which in no case exceeded 2 μg L(-1), that can be ascribed to contamination from sanitizers usually employed in the dairy industry. The process of boiling tap water (containing HAAs) for the preparation of powdered infant formula did not remove them; therefore it would be advisable to prepare this type of milk with mineral water (free of HAAs). In addition, it is possible to establish if the milk has been adulterated with treated water through the determination of HAAs.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cardador MJ,Gallego Mdoi
10.1016/j.foodchem.2015.10.011subject
Has Abstractpub_date
2016-04-01 00:00:00pages
750-6eissn
0308-8146issn
1873-7072pii
S0308-8146(15)30011-Xjournal_volume
196pub_type
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