DETERMINATION OF NEOMYCIN RESIDUES IN PASTEURIZED MILKS PRODUCED IN SOME DAIRY PROCESSING ESTABLISHMENTS IN EAST-AZARBAIJAN PROVINCE, IRAN

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MOVASSAGH M.H.; KARAMIBONARI A.R.

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Journal: Year:2014 | Volume:4 | Issue:3 (15) Page(s): 43-49

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Title

DETERMINATION OF NEOMYCIN RESIDUES IN PASTEURIZED MILKS PRODUCED IN SOME DAIRY PROCESSING ESTABLISHMENTS IN EAST-AZARBAIJAN PROVINCE, IRAN

Author(s)

MOVASSAGH M.H. | KARAMIBONARI A.R. | Issue Writer Certificate

Keywords

PASTEURIZED MILKQ2

NEOMYCINQ2

ELISAQ2

IRANQ2

Abstract

Antibiotic residues in milk have a potential hazard for the consumer and may cause allergic reactions, interference in the intestinal flora that result in development of resistant populations of bacteria, thereby rendering antibiotic treatment ineffective. The aim of this study was to determine NEOMYCIN residues in PASTEURIZED MILK in East-Azarbaijan province. For this, a total of 200 samples of PASTEURIZED MILK produced by five dairy processing establishments of East Azarbaijan province was randomly collected. The samples were obtained over the spring and autumn (100 samples for each season) of 2010. First, antibiotic residues were determined by Copan milk test. Afterwards, the competitive ELISA assay was used for the determination of NEOMYCIN concentration in positive samples. Of all samples, NEOMYCIN residues were observed in 9 and 13 samples and the mean NEOMYCIN residues amount were 43.20 ± 8.10 and 26.63±2.08 mg/L in spring and autumn, respectively. According to the limit of NEOMYCIN (1500 mg/l) in cow raw milk in IRAN, despite all the remaining drugs in PASTEURIZED MILK, in any of the samples exceeded level of NEOMYCIN was not observed. Based on the results, continuousmonitoringofantibiotic residues inmilk samples is recommended.

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APA: Copy

MOVASSAGH, M.H., & KARAMIBONARI, A.R.. (2014). DETERMINATION OF NEOMYCIN RESIDUES IN PASTEURIZED MILKS PRODUCED IN SOME DAIRY PROCESSING ESTABLISHMENTS IN EAST-AZARBAIJAN PROVINCE, IRAN. JOURNAL OF FOOD HYGIENE, 4(3 (15)), 43-49. SID. https://sid.ir/paper/222872/en

Vancouver: Copy

MOVASSAGH M.H., KARAMIBONARI A.R.. DETERMINATION OF NEOMYCIN RESIDUES IN PASTEURIZED MILKS PRODUCED IN SOME DAIRY PROCESSING ESTABLISHMENTS IN EAST-AZARBAIJAN PROVINCE, IRAN. JOURNAL OF FOOD HYGIENE[Internet]. 2014;4(3 (15)):43-49. Available from: https://sid.ir/paper/222872/en

IEEE: Copy

M.H. MOVASSAGH, and A.R. KARAMIBONARI, “DETERMINATION OF NEOMYCIN RESIDUES IN PASTEURIZED MILKS PRODUCED IN SOME DAIRY PROCESSING ESTABLISHMENTS IN EAST-AZARBAIJAN PROVINCE, IRAN,” JOURNAL OF FOOD HYGIENE, vol. 4, no. 3 (15), pp. 43–49, 2014, [Online]. Available: https://sid.ir/paper/222872/en

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