The usage of antibiotics has been, and remains, a topic of utmost importance; on the one hand, for animal breeders, and on the other hand, for food safety. Although many countries have established strict rules for using antibiotics in animal husbandry for the food industry, their misuse and irregularities in compliance with withdrawal periods are still identified. In addition to animal-origin foods that may cause antibiotic residue problems, more and more non-animal-origin foods with this type of non-compliance are identified. In this context, we aim to summarize the available information regarding the presence of antibiotic residues in food products, obtained in various parts of the world, as well as the impact of consumption of food with antibiotic residues on consumer health. We also aim to present the methods of analysis that are currently used to determine antibiotic residues in food, as well as methods that are characterized by the speed of obtaining results or by the possibility of identifying very small amounts of residues.

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Antibiotic Use in Livestock and Residues in Food—A Public Health Threat: A Review

Beta lactam antibiotics are widely used in therapy of cattle, particularly for the treatment of mastitis Over 95% of residue testing in dairies in Bosnia and Herzegovina is for Beta lactams The aim of this paper is to compare the efficacy of three most common screening tests for Beta lactam residues in cow’s milk in our country The tests used in the study are SNAP β Lactam test (Idexx), Rosa Charm β Lactam test (Charm Sciences) and Inhibition MRL test (A&M) Study samples included: standardized concentrations of penicillin solution (0, 2, 3, 4, 5 and 6 ppb) In addition we tested milk samples from three equal size study groups (not receiving any antibiotic therapy, treated with Beta lactams for mastitis and treated with Beta lactams for diseases other than mastitis) Sensitivity and specificity were determined for each test, using standard penicillin concentrations with threshold value set at concentration of 4 ppb (Maximum residue level – MLR) Additionally we determined proportions of presumably false negative and false positive results for each test using results of filed samples testing Agreement of test results for each test pair was assessed through Kappa coefficients interpreted by Landis-Koch scale Detection level of all tests was shown to be well below MRL This alongside with effects of natural inhibitors in milk contributed to finding of positive results in untreated and treated animals after the withholding period Screening tests for beta lactam residues are important tools for ensuring that milk for human consumption is free from antibiotics residues

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Beta lactam antibiotics residues in cow's milk: comparison of efficacy of three screening tests used in Bosnia and Herzegovina.

A preliminary investigation of the toxic effects of Benzylpenicilloic acid

Cow’s milk as the most important product of dairy systems is among the main foods for human consumption all over the world (Pereira, 2014). Because of its high nutritional value, milk offers excellent conditions for microbial growth, thus requiring proper conservation to avoid rapid deterioration by spoilage microorganisms and pathogenic bacteria (Lee et al., 2019). One of the most important contaminants of milk and dairy products are mesophilic bacteria, including several types of pathogens like Salmonella spp. and Mycobacterium spp. (Lee et al., 2012; Moosavy et al., 2019; Mullan, 2019). Moreover, milk may also contain increased somatic cell counts (SCC), mainly formed by leukocytes from blood origin and epithelial cells from scaling-off as a consequence of inflammation of the mammary gland (Fagundes et al., 2011). In this context, total mesophilic count (TMC) and SCC have been defined as the most reliable indicators for evaluating the quality of raw milk received in dairy processing factories worldwide, especially in the developed countries (Coelho et al., 2017). In the Iranian milk production system, raw milk is categorized into four grades (excellent, A, B and C), depending on maximum permitted levels (MPL) for SCC and TMC (Institute of Standard and Industrial Research of Iran, 2014). The higher MPLs were established for grade C milk, which should contain maximum SCC and TMC levels of 105 cells/mL (Log 5.69 cells/mL) and 106 colony forming units (CFU)/mL (Log 6.0 CFU/mL), respectively (Institute of Standard and Industrial Research of Iran, 2014). The main contributing factors for microbial contamination of raw milk are related to milking hygiene and parlous conditions, cow udder soundness, raw milk collection, reserving and handling to the processing factories (Tassew & Seifu, 2011; Kara & Aslan, 2020). Additionally, milk and dairy products are exposed to different chemical contaminants such as antibiotics and other drug residues, neutralizing and preservatives residues (Iqbal, 2017; Müller et al., 2020). Among these contaminants, antibiotics residues represent a worldwide concern, since they are broadly used to control, treat or prevent different diseases, increase growth rate, regulate reproduction, or even improve the production efficiency of the dairy animals (Oliveira et al., 2020). The issue of antibiotic residues in milk is not a new problem. In the early 1960’s, over 6% of the raw milk marketed in the United States were contaminated with antibiotic residues, although recent surveys indicated that the contamination percentage in the country decreased to 3.7% (Grunwald & Petz, 2003). Previous studies conducted in Iran indicated that antibiotic residues have been occasionally detected in raw cow’s milk (Ghanavi et al., 2013; Moghadam et al., 2016).

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Seasonal variations in some quality parameters of milk produced in Khorasan Razavi Province, Iran

Antibiotic residues in meat and other foods of animal origin have adverse effects on consumer health. In this study, first, penicillin residues of 45 samples (15 meat samples, 15 liver samples and 15 kidney samples) randomly collected from Tehran retailers were evaluated by ELISA method. Based on ELISA results, from total 45 samples, 43 cases were diagnosed as contaminated sample for antibiotic residues. The highest penicillin amount was observed for liver samples but there was no significant difference between kidney and liver samples (p=0.895). Subsequently, samples with equal amounts of penicillin were removed and other samples were analyzed by high performance liquid chromatography (HPLC) regarding penicillin G, ampicillin and amoxicillin. Penicillin G had the most value among other penicillin groups followed by ampicillin and amoxicillin, respectively. Liver samples showed higher levels of penicillin groups compared to meat and kidney samples, but no significant difference was found among them. Also, there was good correlation between ELISA and HPLC results and R 2 of all samples was greater than 0.99. Moreover, it was demonstrated that antibiotic residues of some samples were above the maximum residue limit (MRL) stated by world standards. Obtained results show the necessity of monitoring antibiotic residues in food of animal origin by related organizations especially the institute of standards & industrial research of Iran and veterinary organization.

Determination of Antibiotic Residues in

Background: There is a worldwide concern about the life quality, in this way, one of the most important requirements is safe and nutritious foodconsumption. The administration of antibiotics to cattle in order to treat several infectious diseases has contributed to the contamination of industrialized dairy farms. Objectives: Milk antibiotic contamination is an important problem worldwide, and the quality control of milk samples is essential. Therefore, the aim of this study was to monitor antibiotic contamination in milk samples. Materials and Methods: Samples were collected from six different farms and milk factories in Iran, and were tested by beta-star and cylinder-plate methods. Results: Among 992 raw milk samples, 236 positive samples, 9 suspected and 747 negative samples in respond to beta-star test and among 236 samples, which had positive responses to beta-star test, 28 positive, 0 suspected and 208 negative results of cylinder-plate test were gained. Among 652 pasteurized milk samples, 67 positive, 9 suspected and 576 negative beta-star test results and among 67 samples which had positive responses to beta-star test, 1 positive, 0 suspected and 66 negative results to cylinder-plate test were achieved. Conclusions: The results revealed that cylinder-plate method accompanied with beta-star test can be considered as an appropriate sensitive and selective method for the milk and dairy products quality control. According to the results, it look as if the process of pasteurization reduces the amount of penicillin G in milk samples considerably.

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Saeed Mollayi

Papers

Comparison Between the Amount of Penicillin G Residue in Raw and Pasteurized Milk in Iran