Common Milk Adulteration in Developing Countries Cases Study in China and Sudan: A Review

Abstract

Food adulteration is a bigger problem faces the world and developing countries are higher risk related with this problem due to lack of good monitoring and policies. Milk in natural form has a high food value; it comprises nutrients, which are essential for proper growth and maintenance of the human body. Recently, there has been an upsurge in milk consumption worldwide, especially in developing countries, and consumption of milk is now forming a significant part of the diet for a high proportion of the global population. As a result of the most increased demands, high growth in competition in the dairy markets and increasing complexity of the supply chain, some unscrupulous milk producers are indulging in milk fraud. This malpractice has become a big common problem in the developing countries. Milk is often subjected to fraud (by means of adulteration) for lack of proper hygienic conditions of processing storage or financial gain, transportation and marketing. Water is the most common adulterant used which dilute and decreases the nutritional value of milk. If the water is contaminated, for example, with pathogens or chemicals, this poses a big serious health risk for consumers. To the diluted milk, inferior cheaper materials may be added such as milk powder, cane sugar and urea, even more hazardous chemicals including melamine, caustic soda, formalin, and detergents. These additions have the potential to cause serious healthrelated problems. This review aims to shows the impacts of milk fraud on nutrition and food safety in developing countries especially China and Sudan.

Perceptions of rural and urban residents in Borana pastoral and agro-pastoral areas in Ethiopia related to milk adulteration

“…In the current study, customers attempt to identify milk adulteration by using their sense organs. Informal channels of milk distribution and marketing can be contributing factors for milk adulteration in developing countries [ 1 , 4 , 21 ].…”

“…In the present study, there was no attempt to chemically confirm or measure the types of substances added to the milk. The lack of proper facilities to detect adulterants, especially hazardous chemicals, in milk in Ethiopia, similar to many other developing countries, is a barrier to control and regulation [ 1 , 18 , 25 ]. Water is the most common adulterant added to milk to increase the volume of milk, and in addition to decreasing the nutritive quality of milk, it can also affect the microbiological safety and quality, especially when the added water is of poor quality [ 4 ].…”

“…Milk is a highly nutritious food and is commonly consumed by people, but at the same time, it is prone to microbial and chemical contamination, risking the health of consumers [ 1 , 2 ]. Milk adulteration is the deliberate corrupting of milk quality by the addition of nonmilk substances or milk of inferior quality [ 3 ].…”

“…Milk adulteration is the deliberate corrupting of milk quality by the addition of nonmilk substances or milk of inferior quality [ 3 ]. The ultimate intention of milk adulteration is often to earn more benefits from increasing the volume or changing the composition [ 1 , 4 ]. Adulteration can decrease the quality and safety of milk by influencing the physicochemical and microbiological properties and ultimately makes milk unsuitable for further processing or consumption [ 5 ].…”

Effectual Gold Nanoprobe Sensor for Screening Cow Milk Adulteration in Goat Milk—Comparison With Conventional PCR

“…consumption is increasing in the occidental countries, so this kind of adulteration practices may have a serious impact in public health. Previous studies have shown that adulteration of dairy products with cow milk is a common practice, especially in developing countries (Darwish et al, 2009;Golinelli et al, 2014;Salih & Yang, 2017).…”