Hostname: page-component-586b7cd67f-dsjbd Total loading time: 0 Render date: 2024-11-26T01:59:49.460Z Has data issue: false hasContentIssue false
  • English
  • Français

Detection of antibiotics in goat's milk: effect of detergents on the response of microbial inhibitor tests

Published online by Cambridge University Press:  23 July 2014

Tamara Romero ,
María Carmen Beltrán ,
Rafael Lisandro Althaus  and
María Pilar Molina
Tamara Romero*
Affiliation:
Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera S/N, 46022, Valencia, Spain
María Carmen Beltrán
Affiliation:
Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera S/N, 46022, Valencia, Spain
Rafael Lisandro Althaus
Affiliation:
Cátedra de Biofísica, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral. R.P.L., Kreder, 3080, Esperanza, Argentina
María Pilar Molina
Affiliation:
Instituto de Ciencia y Tecnología Animal, Universitat Politècnica de València, Camino de Vera S/N, 46022, Valencia, Spain
*
*For correspondence; e-mail: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

The aim of the study was to evaluate the interference of acid and alkaline detergents employed in the cleaning of milking equipment of caprine dairy farms on the performance of microbial tests used in antibiotic control (BRT MRL, Delvotest MCS, and Eclipse 100). Eight concentrations of commercial detergents, five acid (0–0·25%) and five alkaline (0–1%) were add to antimicrobial-free goat's milk to evaluate the detergent effect on the response of microbial inhibitor tests. To evaluate the effect of detergents on the detection capability of microbial tests two detergents at 0·5 ml/l (one acid and one basic) and eight concentrations of four β-lactam antibiotics (ampicillin, amoxicillin, cloxacillin and benzylpenicillin) were used. Milk without detergents was used as control. The spiked samples were analysed twelve times by three microbial tests. The results showed that the presence of acid detergents did not affect the response of microbial tests for any of the concentrations tested. However, at concentrations equal to or greater than 2 ml/l alkaline detergents positive results were found in microbial tests (16·7–100%). The detection limits of the screening tests for penicillins were not modified substantially by the presence of detergents. In general, the presence of acid and alkaline detergents in goat's milk did not produce a great interference in the microbial tests, only high concentrations of detergents could cause non-compliant results, but these concentrations are difficult to find in practice if proper cleaning procedures are applied in goat dairy farms.

Keywords

Detergentsinhibitorsscreening methodsgoat's milk
Type
Research Article
Information
Journal of Dairy Research , Volume 81 , Issue 3 , August 2014 , pp. 372 - 377
Copyright
Copyright © Proprietors of Journal of Dairy Research 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Adetunji, VO 2011 Effects of processing on antibiotics residues (streptomycin, penicillin-G and tetracycline) in soft cheese and yoghurt processing lines. Pakistan Journal of Nutrition 10 792–795CrossRefGoogle Scholar
Andrew, SM 2001 Effect of composition of colostrum and transition milk from Holstein heifers on specificity rates of antibiotic residue tests. Journal of Dairy Science 84 100–106CrossRefGoogle ScholarPubMed
Alanis, AJ 2005 Resistance to antibiotics: are we in the Post-Antibiotic Era? Archives of Medical Research 36 697–705Google Scholar
Demoly, P & Romano, A 2005 Update on beta-lactam allergy diagnosis. Current Allergy and Asthma Reports 5 9–14Google Scholar
Dunsmore, DG, Makin, D & Arkin, R 1985 Effect of residues of five disinfectants in milk on acid production by strains of lactic starters used for Cheddar cheese making and on organoleptic properties of the cheese. Journal of Dairy Research 52 287–297CrossRefGoogle Scholar
European Commission, Regulation 470/2009. On establishment of residue limits of pharmacologically active substances in foodstuffs of animal origin, repealing Council Regulation (EEC) N° 2377/90 and amending Directive 2001/82/EC of the European Parliament and of the Council and Regulation (EC) N° 726/2004 of the European Parliament. Official Journal of the European Union 152 11–22Google Scholar
European Commission, Regulation 37/2010. On pharmacologically active substances and their classification regarding maximum residue limits in foodstuffs of animal origin. Official Journal of the European Union 15 1–72Google Scholar
Fabre, JM, Moretain, JP, Ascher, F, Brouillet, O & Berthelot, X 1995 Main causes of inhibitors in milk. A survey in one thousand French dairy farms. In Residues of Antimicrobial Drugs and other Inhibitors in Milk, FIL-IDF Special Issue 9505, 27–31. Brussels, Belgium: International Dairy FederationGoogle Scholar
Guirguis, N & Hickey, MW 1987 Factors affecting the performance of thermophilic starters. I. Sensitivity to dairy sanitizers. II. Sensitivity to the lactoperoxidase system. Australian Journal of Dairy Technology 42 11–26Google Scholar
International Dairy Federation 2010 Current situation and compilation of commercially available screening methods for the detection of inhibitors/antibiotics residues in milk. FIL- IDF Standard No. 442, Brussels, BelgiumGoogle Scholar
ISO 13969/IDF 183 2003 Milk and Milk Product- Guidelines for a Standardized Description of Microbial Inhibitor Test. Brussels, Belgium: International Dairy FederationGoogle Scholar
Merin, U, Rosenthal, I, Bernstein, S & Popel, G 1985 The effect of residues of detergents and detergents-sanitizers on the performance of antibiotic test and the organoleptic quality of milk. Le Lait 65 163–167CrossRefGoogle Scholar
Molina, MP, Althaus, RL, Balasch, S, Torres, A, Peris, C & Fernandez, N 2003 Evaluation of screening test for detection of antimicrobial residues in ewe milk. Journal of Dairy Science 86 1947–1952Google Scholar
Packham, W, Broome, MC, Limsowtin, GKY & Roginski, H 2001 Limitations of standard antibiotic screening assays when applied to milk for cheesemaking. Australian Journal of Dairy Technology 56 15–18Google Scholar
Park, YW, Juárez, M, Ramos, M & Haenlein, GFW 2007 Physico-chemical characteristics of goat and sheep milk. Small Rumminant Reserach 68 88–113Google Scholar
Petrova, N & Dimitrov, N 1993 Effect of alkaline combined agents on the activity of the bacteria starter (Lactococcus lactis and Lactobacillus casei L116–40) used for manufacturing white brined cheese from ewe´s milk. Food Research International 26 327–332Google Scholar
Pontefract, RD 1991 Bacterial adherence: its consequences in food processing. Canadian Institute of Food Science of Tecnology Journal 24 113–117Google Scholar
Reybroeck, W 1997 Detergents and disinfectants. In Residues and Contaminants in Milk and Milk Products, FIL-IDF Special Issue 9701, 109–119. Brussels, Belgium: International Dairy FederationGoogle Scholar
Salomskiene, J, Macioniene, I, Zvirdauskiene, R & Jonkuviene, D 2013 Impact of the residues of detergents and disinfectants used in dairy farms on the results of inhibitor tests for raw mik. Advances in Bioscience and Biotechnology 4 266–277Google Scholar
Sanders, P, Bousquet-Melou, A, Chauvin, C & Toutain, PL 2011 Utilisation des antibiotiques en élevage et enjeux de santé publique. Inra Productions Animales 24 199–204Google Scholar
Schiffmann, AP, Schütz, M & Wiesner, H 1992 False negative and positive results in testing for inhibitory substances in milk. Factors influencing the brilliant black reduction test (BRT). Milchwissenschaft 47 770–772Google Scholar
Sierra, D, Sánchez, A, Contreras, A, Luengo, C, Corrales, JC, de la Fe, C, Guirao, I, Morales, CT & Gonzalo, C 2009 Detection limits of four antimicrobial residue screening test for β-lactams in goat's milk. Journal of Dairy Science 92 3585–3591Google Scholar
Zvirdauskiene, R & Salomskiene, J 2007 An evaluation of different microbial and rapid test for determining inhibitors in milk. Food Control 18 541–547Google Scholar