Screening test for toxicity of chlorinated milk derivatives by a fertile egg injection technique [Safety of food additives]

Whole milk, skim milk, lactose, and milk protein and lipid fractions in concentrations in milk were heat treated, then admixed with concentrated chlorine based sanitizer to give 1.34 g sodium hypochlorite per liter of solution. After 24-h reaction at ambient temperature, .1 ml of well dispersed control and reacted samples were injected into fertile chicken eggs by the technique of Duthachie and Fletcher. Control samples were prepared, refrigerated, warmed to ambient temperature, and well shaken just before injection into fertile eggs. Mortality assessed each week during incubation and hatchability served as indices of toxicity. Chlorinated whole milk showed increased toxicity as compared to control whole milk; however, milk lipid fractions were less toxic when chlorinated. All other chlorinated samples were equal to or less toxic than samples of nonchlorinated control milks and milk fractions.