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Melamine and Cyanuric Acid in Milk and Their Quantities, Analytical Methods and Exposure Risk: A Systematic Review and Meta-Analysis Publisher Pubmed



Abedini A1 ; Hadian Z2 ; Kamalabadi M3 ; Salimi M4 ; Koohykamaly P2 ; Basaran B5 ; Sadighara P6
Authors
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Authors Affiliations
  1. 1. 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, Iraq
  2. 2. 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, Iraq
  3. 3. Department of Pharmaceutics, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran
  4. 4. Institute of Human Nutrition and Food Science, Kiel University, Heinrich-Hecht-Platz 10, Kiel, 24118, Germany
  5. 5. Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, 53100, Turkey
  6. 6. Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iraq

Source: Journal of Food Protection Published:2025


Abstract

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. © 2025 The Author(s)
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