Evaluation of residues of β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone e pyrimidine in raw milk (original) (raw)
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Revista e-TECH: Tecnologias para Competitividade Industrial - ISSN - 1983-1838
Milk is a food rich in nutrients, which makes it widely consumed in Brazil. Its quality is vital for the safety of consumers. Antimicrobial residues may be present in milk if proper management is not performed in administering veterinary drugs to treat dairy cattle, thus representing a risk to human health and generating losses in manufacturing dairy products. Therefore, this study aimed to evaluate the presence of antimicrobials in in natura milk samples from rural properties located western Santa Catarina State using Delvotest® T. Milk samples were collected from October to December 2021. Of the 55 samples collected, 9.1% tested positive for antimicrobial residues, pointing to the need for greater control in the process of antimicrobial administration and control of the waiting period and periodic laboratory analysis. The study allowed one to detect antimicrobial contamination in the sampled milk and emphasized the importance of monitoring and controlling the use of these antimicr...
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Toxics, 2022
Antibiotic residues in milk are a major health threat for the consumer and a hazard to the dairy industry, causing significant economic losses. This study aims to assess the presence of antibiotic residues in raw milk comparatively by a rapid screening test (BetaStar® Combo) and Liquid Chromatography coupled with Tandem Mass Spectrometry (LC-MS/MS). A total of 445 samples were collected from 3 dairy companies of north-central Algeria (Algiers, Blida, Boumerdes), and they were rapidly screened for β-lactams and tetracyclines; 52 samples, comprising 34 positive tanker-truck milk and 18 negative bulk-tank milk were tested by LC-MS/MS, which revealed 90.4% were contaminated (n = 47) and 55.3% exceeded the Maximum Residue Limit (MRL). The β-lactams as parent compounds and their metabolites were the most frequently detected with maximum value for cloxacillin (1231 µg/kg) and penicillin G (2062 µg/kg). Under field condition, the false-positive results, particularly for tetracyclines, seems...
Occurrence of antibiotic residues in milk: a case study of Gweru 2014
2014
The aim of the research was to determine the occurrence of antibiotic residues in milk in Gweru. The population consisted of twenty-eight farmers. Ten farmers were randomly selected from the population. The average volume that the farmers supply to dairy processing companies was twenty thousand liters during the time of sampling. Raw milk was sampled in two hundred and fifty mls sterile sample bottles. The samples were frozen up to the time of analysis. Detection and quantitation of antibiotic residues was done using High Performance Liquid Chromatography coupled to a mass spectroscopy detector (HPLC-MS). Fourteen antibiotics were analyzed for and these are: the sulphonamides,(trimethoprin, sulfaquinoxali, sulfamethoxin, sulfamethoxazole, sulfamethizole, sulfamethazine and sulfachloropyril), the steroids dexamethasone, the flouroquinolones which is enrofloxacin , the β-Lactams which is Penicillin G and amoxicillin as well as the Benzimidazoles which are thiabendazole and albendazole. Only one antibiotic which is albendazole was detectable on the two analyses which were done separately on the qualitative HPLC-MS machine in all the samples. The quantities of the albendazole were then quantified on the Quantitative HPLC-MS machine. During the first analysis farmer A had 241.31ppb albendazole and this was above 100ppb which is the Codex maximum residual limit for albendazole. On the second analysis done farmers ,A, B, C, D, E, F had 239.8ppb, 118.34ppb, 140.63ppb, 254.13ppb, 252.57ppb and 198.62ppb respectively which were above the 100ppb Codex Standard and other farmers were below 100ppb. T-test at 95% significance level showed that there is no significant difference in antibiotic concentration among Dairy farmers that supply milk to Dairy processing companies around Gweru. The effect of albendazole on fermentation of milk was done using back fermentation with 40ml of fermented milk in 500ml of fresh milk. Albendazole was added at different concentrations which were 0, 100, 500, 750, 1000 and 2000μL. pH was measured using a pH meter and lactic acid content was determined by using freshly prepared 0.1N sodium hydroxide. Albendazole slows down the rate of fermentation as pH and percentage lactic acid content was less in the sample with 2000μl albendazole added. pH change was highest in the samples with no antibiotic added. One way ANOVA done at 99% significance level showed that the lactic acid content vary significantly with antibiotic concentration. Regression analysis showed that there is a strong positive correlation (R 2 = 0.967) between antibiotic concentration and percentage lactic acid. v ACKNOWLEDGEMENTS I want to thank my supervisors, Mr. D. T Mugadza, Mr. T. Z Jombo and Mr. V. Ntuli for their assistance and for their patience throughout the research. May God grant you the desires of your heart. I want to thank the guys from Central Veterinary Laboratory for making this research a success. I also want to thank my sister in law, Kudzai Nyoka for assisting me in this research. May God bless you. I would like to thank the Lord Almighty to for giving me life and for the strength, courage and wisdom to carry out this research. I also want to thank the Department of Food Science and Nutrition for their support throughout my education. I would also like to thank my husband and my two God given flowers, Takudzwa and Tanatswa. Guys you are the best and may God bless you. vi
The study aimed at evaluating antibiotic residues in raw milk coming from two categories of providers: dairy farmers and processed milk producers. The analyses were carried out in a private laboratory at the request of the providers. 210 samples, collected monthly during 2012 (January to December) were analyzed (n = 210). Of the 210 samples of raw milk, 45.71% (n = 96) came from dairy farmers and 54.29% (n = 114) came from processed milk producers. The milk samples were tested using the Beta Star Combo method based on chemical reactions with reagents attached to gold particles. All milk samples had a pH ranging between 6.6-6.9. The presence of tetracycline and beta-lactam antibiotic was analyzed as these are the most used antibiotics in the treatment of mammary glands diseases in dairy cows. Of all the 210 samples, antibiotic residues were detected in 66 samples of which 42 contaminated samples came from dairy farmers. Beta-lactam antibiotics residues have been detected in 12 samples and tetracycline in 30 samples. In the contaminated samples coming from the processed milk producers, only traces of tetracycline were found. These results are a warning signal showing antibiotics entering the human food chain in this way, this being even more alarming if we take into consideration the fact that milk, in general, is a product mainly consumed by children and the elderly.