Investigating the situation of adulteration in raw milk sold in Warm and cold seasons in Shahrekord County, Iran 2023

Subject Areas : Food Hygiene

Parisa RiahiDehkordi ¹ , ابراهیم Rahimi ²

1 - Graduated in Food Hygiene, Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 - Professor, Department of Food Hygiene, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran.

Received: 2023-12-18 Accepted : 2024-02-29 Published : 2024-05-19

Keywords: Raw Milk, Adulteration, Food health, Shahrekord,

Abstract :

Milk, recognized worldwide as a nutritious and essential food, is susceptible to fraud that compromises its quality and poses health risks to consumers. This study aims to investigate the prevalence of adulteration in raw milk sold in Shahrekord City during both cold and hot seasons. A total of 100 raw milk samples were collected from distribution centers in Shahrekord and analyzed at the food hygiene laboratory of Shahrekord Azad University. Chemical parameters including water content, sodium bicarbonate, salt, formalin, hypochlorite, detergents, starch, and hydrogen peroxide were assessed for seasonal variations. Results indicated a significant difference in lactose levels between cold and hot seasons, while other parameters showed no statistically significant variance. Moreover, findings revealed a higher incidence of adulteration during the hot season compared to the cold season, with average adulteration percentages across both seasons as follows: water (54%), salt (35%), detergents (34%), starch (25%), formalin (14%), sodium bicarbonate (6%), hypochlorite (4%), and hydrogen peroxide (4%). Given these findings, relevant authorities must intensify oversight and regulatory measures to safeguard public health against milk fraud.