In this compilation, technical and critical aspects concerning confirmatory methods for the analysis of melamine and its analogous, including cyanuric acid, ammeline, and ammelide in foodstuffs are discussed. Moreover, an overview of the concentrations of melamine and related compounds reported in the recent literature for different food items are summarized, as the results from monitoring these compounds in food products indicate their continuing presence in the food chain. Although high level of adulteration has ceased, melamine is still a popular material for pesticides, farm animal feed...