Adulteração no leite : impactos na indústria e saude pública

Abstract

The objective was to survey the main adulterations that occurred in milk, through an integrative review research, with critical bibliographic analysis of studies and publications related to adulteration that occurred in milk throughout its production chain, from different origins and producing regions, emphasizing and disclosing such information, highlighting the impacts caused to dairy companies, such as reducing the nutritional quality of milk, identifying the causes, how adulteration occurs and what damage it causes to human health as well as to producers who comment on this act. The research was conducted between the months of March to June 2021 by searching books, websites and digital scientific databases such as: Google Scholar and Scientific Electronic Library Online (SciELO), Scopus, with the use of the following descriptors: “milk adulteration”; “fraudulent substances”; "quality control"; "health"; “legislation”, thus guiding the bibliographic research between the years 2011 to 2021. The materials selected to carry out the review studies included scientific articles, theses, dissertations, course completion papers, books and websites. It was possible to see that even today there are cases of adulteration in the most diverse ways, through the addition of water and dangerous chemicals such as formaldehyde, so new analysis techniques increasingly appear, with high potentials in the detection of abnormalities in milk, which can be inserted in milk quality control tests, however more research is needed to evaluate these techniques, together with more intensive inspections in the milk industry in order to protect the industry and the health of consumers.