Abedini Amirhossein, Hadian Zahra, Kamalabadi Mahdie, Salimi Mahla, Koohy-Kamaly Paliz, Basaran Burhan, Sadighara Parisa
Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Technology Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
J Food Prot. 2025 Feb 26;88(3):100454. doi: 10.1016/j.jfp.2025.100454. Epub 2025 Jan 16.
Melamine, as a toxic compound, needs to be controlled in food, especially in dairy products. In this systematic study, quantities of melamine and cyanuric acid in various types of milk were investigated. A comprehensive database search was performed using the keywords pasteurized milk, milk, sterilized milk, melamine, and cyanuric acid without time limitation. A total of 24 articles related to melamine and cyanuric acid were thoroughly reviewed. The overall mean concentration of melamine in milk was estimated by meta-analysis to be 11.3 μg/L. Publication bias was not addressed in the associated assays; however, it was addressed as highly heterogeneous between studies. Subgroup analysis was carried out, and the milk type was a cause of heterogeneity. This systematic review investigated a range of melamine in milk products and discussed different analytical methods.
