Acta Scientific Pharmaceutical Sciences

Review ArticleVolume 2 Issue 7

An Overview of the Heavy Metal Contamination in Milk and Dairy Products

Parisa Ziarati1,2*, Faezeh Shirkhan1,2*, Mahdieh Mostafidi1,2 and Maryam Tamaskani Zahedi1,2

1Nutrition and Food Sciences Research Center, Islamic Azad University Medical Sciences Tehran, Tehran, Iran
2Young Researchers and Elite Club, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran

*Corresponding Author: Parisa Ziarati, Islamic Azad University, Pharmaceutical Sciences Branch, Nutrition and Food Sciences Research Center Tehran, Iran.

Received: March 19, 2018; Published: June 04, 2018

Citation: Parisa Ziarati., et al. “The Utilization of 3-Methylbenzthiazolinone-2(3H)-Hydrazone as a Chromogenic Reagent in Pharmaceutical Analysis”. Acta Scientific Pharmaceutical Sciences 2.7 (2018).

Abstract

  Nowadays, many food products are manufactured industrially in large quantities. Milk and its products are one of the most important and prominent products that can be mentioned. Heavy metals are considered as the most important contaminations due to the industrialization of countries and have the influence on its existence in milk and dairy products. In current review article, the toxicity of different heavy metals on human health, their sources in milk and other dairy products by emphasizing on methods and regulatory limits for heavy metals in milk are represented. The study also focuses on the prevalence of heavy metals in milk samples reported at the Iranian and some of other countries in Asia, South America, USA and Africa and even a few cases in Europe. In addition to in- troducing contamination in products, it deals with various aspects of heavy metals pollution factors such as season, locality, animal feed, analytical instrumentations. Discussing on contaminating factors detailed to describe ways to reduce heavy metals in milk and its products or prevent them from entering those contaminations.

Keywords: Pollution; Heavy Metals; Milk; Dairy Products; Food Safety

Copyright: © 2018 Parisa Ziarati., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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