Revista Cubana de Medicina Militar (Jul 2022)

Assessment of arsenic contamination of milk and dairy products

  • Chuyen Van Nguyen,
  • Ba Van Nguyen,
  • Trung Hoang Nguyen,
  • Trang Thi Thu Nguyen,
  • Truong Thi Hoang,
  • Minh Duc Tong,
  • Anh Tuan Le,
  • Hang Thi Dieu Dinh,
  • Chinh Dinh Vu,
  • Dien Duc Nguyen

Journal volume & issue
Vol. 51, no. 3

Abstract

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Introduction: Milk and dairy products are nutritious and can play a significant role in a healthy diet. The safety of milk decreases with increasing concentration of arsenic. The Maximum Residue Limits of arsenic is 500 parts per billion (ppb). Objectives: To evaluate the status of arsenic contamination of milk and dairy products produced and processed in some provinces and cities of Vietnam. Methods: A total of 367 samples were tested. Samples were digested before analysis to remove organic compounds, and the total arsenic content determined by atomic absorption spectrophotometry. Results: The average concentrations of total arsenic in liquid milk were 139.32 ppb; in yogurt, 169.81 ppb; in cheese, 221.38 ppb; in milk cake, 232.80 ppb; and in milk powder, 35.43 ppb, respectively. Conclusion: The arsenic concentrations in some samples are higher than the maximum permitted levels according to national regulations.

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