CONTAMINANT IN MILK AND MILK PRODUCTS: A REVIEW

Abstract

Milk and dairy products are rich in essential nutrients but face contamination risks that threaten food safety and public health in Nigeria. This review identifies microbial, chemical, and physical contaminants as major hazards. Microbial contaminants like Staphylococcus aureus, Salmonella spp., and E. coli result from poor hygiene and inadequate processing, with total plate counts limited to ≤1.0×10⁵ CFU/mL for raw milk. Chemical contaminants, including heavy metals (lead, cadmium), pesticides, veterinary drug residues, and mycotoxins (e.g., aflatoxin M1), pose chronic health risks like cancer and neurotoxicity, with strict maximum residue limits (MRLs) (e.g., 0.02 mg/kg for lead). physical contaminants like dirt and metal fragments further degrade quality. Vulnerable groups, especially children, face higher risks due to greater milk consumption and lower toxin tolerance. Mitigation strategies include enforcing MRLs by agencies like National Agency for Food and Drug Administration and Control (NAFDAC) and Standard Organization of Nigeria (SON), improving hygiene, public awareness, and adopting rapid detection technologies. The review recommends aligning Nigerian standards with international benchmarks (e.g., Codex Alimentarius, EU) for safer dairy production. Collaborative efforts among policymakers, producers, and consumers are crucial to safeguarding health and preserving milk’s nutritional benefits. Addressing these challenges requires stringent regulations, better practices, and stakeholder cooperation.