Transfer of certain beta-lactam antibiotics from cow's milk to fresh cheese and whey
| Autor: | Péter Laczay, Katalin Lányi, Rebeka Győri, József Lehel, László Friedrich, Lívia Darnay, Noémi László |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
medicine.drug_class
Health Toxicology and Mutagenesis Antibiotics Food Contamination Penicillins Toxicology beta-Lactams fluids and secretions Cloxacillin Cheese Tandem Mass Spectrometry Ampicillin Whey medicine Animals Humans Food science Chromatography High Pressure Liquid Cephalexin Chemistry Public Health Environmental and Occupational Health food and beverages General Chemistry General Medicine Raw milk Contamination Anti-Bacterial Agents Penicillin Milk Antibiotic levels Cattle Female Food Science medicine.drug Beta lactam antibiotics |
| Zdroj: | Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 39(1) |
| ISSN: | 1944-0057 |
| Popis: | The aim of this study was to investigate the transfer of cephalexin, penicillin-G, and ampicillin & cloxacillin from cow's milk to cheese and whey. For this purpose, raw milk was artificially contaminated to different antibiotic levels and then heat-treated to prepare fresh cheese from it. Antibiotic levels of the milk, whey and cheese were measured with LC-MS/MS. The extent of heat degradation was not sufficient to remove the antibiotic residues from milk. Antibiotic concentrations in whey and fresh cheese were in good accordance with the concentration of the same compound in milk suggesting that contamination of the milk will result in contamination of the product. The investigated antibiotics were transferred less into the cheese curd (1.6-12.5% of the original amount), than into the whey (33.2-74.1%). For penicillin-G even 100% (complete removal) was experienced. |
| Databáze: | OpenAIRE |
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