Single step fractionation of raw milk with FraMiTrACR® prior to detection of the residual contaminants chlorate and perchlorate

Abstract

Residues of chlorate and perchlorate in dairy products are causing challenges for stakeholders in the dairy food chain. Both residues enter the dairy food chain almost exclusively as a disinfection or cleaning by-product. As these substances can endanger food safety, a cost-effective, passive and rapid raw milk sample preparation workflow was developed. By means of centrifugal ultrafiltration, unprocessed raw milk was fractionated into its constituent phases (water and fat/protein), using a FraMiTrACR®° unit. When the water phase prepared by this method was analyzed by liquid chromatography with tandem mass spectrometry (LC-MS/MS), it was possible to achieve quantification and detection levels of 0.001 mg/kg and 0.0005 mg/kg, respectively, for perchlorate, and quantification and detection levels of 0.01 mg/kg and 0.005 mg/kg, respectively, for chlorate.