Theoretical study of food contamination mechanisms by melamine and hazard of melamine for health

• Autorzy: Ziarati P. , Tamaskoni-Zahedi M. , Mostafidi M. , Shirkhan F. , Vambol S. , Vambol V.

Identyfikatory

DOI

10.5604/01.3001.0012.7111

• Języki publikacji: EN

Abstrakty

EN

Purpose: The purpose of this investigation is to theoretical study of food contamination mechanisms by melamine and hazard of melamine for health. This purpose is justified as follows. A high percentage of nitrogen has caused the abuse of this chemical, because this amount of nitrogen brings about the properties of decomposition of protein molecules into this material, as a result of the increase in melamine in foods. The primary issues discussed are related to o introduce melamine and its sources to the potential of exposure to melamine and to address the risks of this hazardous material and enhance the safety of food products. Design/methodology/approach: The investigation was carried out using analytical analysis. Melamine accumulates in the body of humans and has different effects. The presence of melamine at a very low level is also dangerous for children, and the food safety incidents that occurred in 2008 were due to the presence of melamine in children's infant formula in China, has raised concerns about food security around the world. Findings: As a result analytical research we have this conclusion. Melamine is a chemical compound that is widely used in industry and especially in the production of packaging materials. Reducing the risk to human health can be achieved through the combined use of three factors: using proper control programs to prevent melamine from getting into food, preventing the migration of melamine in food and using no melamine detergents. Research limitations/implications: The investigation was carried out on the basis of open sources of information on the chemical properties of melamine, its presence in household and other materials and its ability to interact with organic media. Practical implications: The results of this study can be recommended to the Ministry of Health and the Ministry of Industry for the development of control programs to prevent melamine from getting into food. Originality/value: The main problem of food pollution by melamine is that this substance is contained in most packaging materials. And a study of the mechanisms the migration of melamine in food and a generalization of the results on the methods for determining melamine in food will help solve the problem of unhealthy food.

Słowa kluczowe

EN

melamine; contamination; food products; toxicity; exposure

PL

melamina; zanieczyszczenie; produkty spożywcze; toksyczność; ekspozycja

• Wydawca: International OCSCO World Press
• Czasopismo: Journal of Achievements in Materials and Manufacturing Engineering
• Rocznik: 2018
• Tom: Vol. 89, nr 2
• Strony: 73--84
• Opis fizyczny: Bibliogr. 60 poz., rys., tab.

Twórcy

autor

Ziarati P.

• Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran, Nutrition and Food Sciences Research Center. No 99, Yakhchal, Gholhak, Dr. Shariati, 1941933111, Tehran, Iran

autor

Tamaskoni-Zahedi M.

• Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran, Nutrition and Food Sciences Research Center. No 99, Yakhchal, Gholhak, Dr. Shariati, 1941933111, Tehran, Iran
• Food Sciences and Technology PhD student, Pharmacy Faculty, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran. No 99, Yakhchal, Gholhak, Dr. Shariati, 1941933111, Tehran, Iran

autor

Mostafidi M.

• Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran, Nutrition and Food Sciences Research Center. No 99, Yakhchal, Gholhak, Dr. Shariati, 1941933111, Tehran, Iran
• Food Sciences and Technology PhD student, Pharmacy Faculty, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran. No 99, Yakhchal, Gholhak, Dr. Shariati, 1941933111, Tehran, Iran

autor

Shirkhan F.

• Nutrition and Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran, Nutrition and Food Sciences Research Center. No 99, Yakhchal, Gholhak, Dr. Shariati, 1941933111, Tehran, Iran
• Food Sciences and Technology PhD student, Pharmacy Faculty, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran. No 99, Yakhchal, Gholhak, Dr. Shariati, 1941933111, Tehran, Iran

autor

Vambol S.

• Department of Applied Mechanics and Technologies of Environmental Protection, National University of Civil Defence of Ukraine, 61023, Chernyshevska str., 94, Kharkiv, Ukraine

autor

Vambol V.

• Department of Logistics and Technical Support of Rescue Operations, National University of Civil Defence of Ukraine, 61023, Chernyshevska str., 94, Kharkiv, Ukraine

Bibliografia

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Uwagi

PL

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).