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Heat Stability of Veterinary Anbiocs in cow milk
Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary
Antibacterials are used to prevent or treat infectious diseases in food-producing animals. The use of
antibacterial substances may result in the presence of residues in milk and other edible tissues especially
when withdrawal times are not observed. Anbacterial residues in milk may cause serious public health
hazards including allergenic reacons, disorders in the intesnal ora and have possible eect on the
emergence of anmicrobial resistance for anmicrobials used in human therapy. They may also have a
negave impact on starter cultures used in fermentaon processes in the dairy industry or preparing dairy
products at home.
Commission Regulation 37/2010/EC (1) established the maximum residue limits (MRLs) in milk and other
foodstuffs.
Concerning thermal stability of veterinary antibiotics in milk fair data are available (2,3,4). In connection
with the effect of boiling in household practice there are fewer information. The aim of this study was to
determine the heat stability of various veterinary antibiotic residues that may be present in the milk,
applying the temperature-time combinations that are used at home by consumers.
1. EU Commission Regulaon No. 37/2010 on pharmacologically acve substances and their classicaon regarding maximum
residue limits in foodstus of animal origin
Food Chem.
β-lactams in milkJ.
Dairy Sci.
Journal of
Food Protecon-
5. Commission Decision of 12 August 2002 implemenng Council Direcve 96/23/EC concerning the performance of analycal
methods and the interpretaon of results
6. Guideline on the Bioanalycal Method Validaon, EMEA 2011
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EU legislaon and guidelines
*not regulated in the EU, MRL Ref: hp://www.hc-sc.gc.ca/dhp-mps/vet/
mrl-lmr/mrl-lmr_versus_new-nouveau-eng.php
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The studied compounds will not be completely eliminated by boiling. It seems from the results that
cloxacillin, tetracycline and trimethoprim shall be observed closely in raw milk even aer reaching the sub-
MRL levels. Keeping the milk at boiling temperature for two to ve minutes would allow variable decrease
in the amount of some compounds, but does not reduce totally the potenal risks to the consumers’
health.
The studied anbiocs showed rather mixed picture from heat stability aspects. In the group of beta-
lactams cloxacillin proved to be the most heat stable veterinary anbioc and cefoperazone has the lowest
heat stability