[en] Short- and medium-chain chlorinated paraffins (SCCPs and MCCPs) are persistent organic pollutants that have potential adverse effects on the environment and human health. Animal-derived foodstuffs are generally considered the primary source of chlorinated paraffins (CPs) for human exposure. However, information on the levels of CPs in different categories of dairy products is lacking. Here, we present a comprehensive study on SCCPs and MCCPs in butter, cheese, milk tablets, modified milk, modified milk powder, sterilized milk, whole milk powder, and yogurt of cow milk origin sold in China. Lower CP concentrations were observed in high-moisture dairy products (e.g., sterilized milk, yogurt, and modified milk) compared with the other categories. CP concentrations in cheese were the lowest among the three categories of imported dairy products (butter, cheese, and modified milk powder). CPs in imported modified milk powder and cheese were higher than in the corresponding domestic products. Trace levels of CPs may migrate from packaging materials under prolonged storage conditions, although actual dietary contributions from packaging migration are minimal. Risk assessment indicated that the health threat posed by exposure to CPs through dairy product intake was low for the general population in China.
Disciplines :
Food science
Author, co-author :
Fan, Yaqun; State Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
Liang, Meng; Shandong Provincial Key Laboratory of Quality Safety Monitoring and Risk Assessment for Animal Products, Shandong Center for Quality Control of Feed and Veterinary Drug, Jinan, China
Xin, Jianing; College of Science, China Agricultural University, Beijing, China
Wu, Xingyi; College of Science, China Agricultural University, Beijing, China
Han, Xiaoxu; National Center of Technology Innovation for Dairy, Huhehaote, China
Xu, Hongyan; National Center of Technology Innovation for Dairy, Huhehaote, China
Zhang, Su; State Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
Zou, Yun ; Organic Biological Analytical Chemistry Group, Department of Chemistry, University of Liège, Liège, Belgium
Dong, Shujun ; State Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
Wang, Peilong; State Key Laboratory for Quality and Safety of Agro-Products, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China
Language :
English
Title :
Concurrence, packaging effects, and risks of short- and medium-chain chlorinated paraffins in commercial dairy products
Publication date :
2026
Journal title :
Food Control
ISSN :
0956-7135
eISSN :
1873-7129
Publisher :
Elsevier
Volume :
181
Pages :
111734
Peer reviewed :
Peer Reviewed verified by ORBi
Funding text :
This study was supported by the National Center of Technology Innovation for Dairy ( 2022-KYGG-13 ), and the Agricultural Science and Technology Innovation Program ( ASTIP: 1610072025003 ).
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