DETERMINATION OF GENTAMICIN RESIDUES IN THE RAW MILK DELIVERED TO MASHHAD PASTEURIZATION PLANT AND IN THE PASTEURIZED MILK OBTAINED FROM THE SAME RAW MILK

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FALLAH RAD A.H.; MOHSENZADE M.; ASSADPUR H.R.

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ISSN: 2588-4824

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Paper Information

Journal: Agricultural Sciences and Technology Year:2006 | Volume:20 | Issue:7 Page(s): 183-188

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Information Journal Paper

Title

DETERMINATION OF GENTAMICIN RESIDUES IN THE RAW MILK DELIVERED TO MASHHAD PASTEURIZATION PLANT AND IN THE PASTEURIZED MILK OBTAINED FROM THE SAME RAW MILK

Author(s)

FALLAH RAD A.H. | MOHSENZADE M. | ASSADPUR H.R. | Issue Writer Certificate

Keywords

ANTIBIOTICSQ4

PASTEURIZED MILKQ4

RAW MILKQ4

GENTAMICINQ4

Abstract

According to the international standards, presence of the ANTIBIOTICS in the milk and milk products is not tolerated because it may initiate allergic reactions and other problems in the alimentary tract.On the other hand, presence of the ANTIBIOTICS in milk interferes with the fermentation activities of the starter bacteria necessary in cheese, butter and other dairy products production. Presence of ANTIBIOTICS in the RAW MILK should be checked thoroughly in the pasteurization plants.Aminoglycosides, including GENTAMICIN, are a group of ANTIBIOTICS that are used in the treatment of mastitis in the milking and dry dairy cows in the form of systemic and/or local preparations. After using ANTIBIOTICS, until the end of withdrawal time, almost all of them appear in the RAW MILK. One of the best methods to determine presence of GENTAMICIN in the milk is ELISA which has high sensitivity and specificity. In the present study, 68 milk samples including 40 bulk tank RAW MILK samples and 28 PASTEURIZED MILK samples have been tested by ELISA. Results of the test showed that total1y, 11.76% of both raw and PASTEURIZED MILK samples were contaminated and 88.24% contained no GENTAMICIN residue. In the contaminated milk samples, the highest concentration of the antibiotic was in the range of 0.63-1.25ng/ml of milk and the least concentration was in the range of 0.3- 0.625ng/ml. Antibiotic concentrations in the raw and PASTEURIZED MILK were not significantly different (p>0.05). In order to have a more precise assessment of the results, supplemental lab tests were required (i.e. by use of HPLC) for reconfirmation of the results. Results of the experiment showed the necessity of the routine monitoring of milk and milk products for the detection of antibiotic residues.

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