McCarthy William P, O'Callaghan Tom F, Danahar Martin, Gleeson David, O'Connor Christine, Fenelon Mark A, Tobin John T
Food Chemistry & Technology Dept., Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Cork, Ireland.
Dublin Inst. of Technology, Cathal Brugha Street, Dublin 1, Dublin, Ireland.
Compr Rev Food Sci Food Saf. 2018 Nov;17(6):1561-1575. doi: 10.1111/1541-4337.12393. Epub 2018 Oct 10.
The presence of chlorate in milk and dairy products can arise from the use of chlorinated water and chlorinated detergents for cleaning and sanitation of process equipment at both farm and food processor level. Chlorate and other oxychlorine species have been associated with inhibition of iodine uptake in humans and the formation of methemoglobin, with infants and young children being a high-risk demographic. This comprehensive review of chlorate and chlorine derivatives in dairy, highlights areas of concern relative to the origin and/or introduction of chlorate within the dairy supply chain. This review also discusses the associated health concerns, regulations, and chemical behavior of chlorate and chlorine-derived by-products, and provides a summary of mechanisms for their detection and removal.
牛奶和乳制品中氯酸盐的存在可能源于在农场和食品加工商层面使用氯化水和含氯洗涤剂对加工设备进行清洁和卫生处理。氯酸盐和其他氯氧化合物与人体碘吸收抑制及高铁血红蛋白的形成有关，婴幼儿属于高危人群。这篇对乳制品中氯酸盐和氯衍生物的全面综述，突出了乳制品供应链中氯酸盐的来源和/或引入方面的关注领域。本综述还讨论了相关的健康问题、法规以及氯酸盐和氯衍生副产物的化学行为，并总结了它们的检测和去除机制。
