Effect of heat treatments in the degradation of antibiotics in milk

Autor(es):: ESCOBAR, DANIELA ; PELAGGIO ETTLIN, RONNY ; MORENO, SEBASTIÁN ; CARDOZO TUSET, GONZALO ; DE TORRES, ELENA ; REY BENTOS, FABIANA ; OLAZÁBAL, LAURA

Resumen:: The antibiotics, are chemical compounds used for the treatment and prevention of diseases such as mastitis and other infectious illnesses in dairy cows. Within them, the beta lactam and tetracycline are widely used (Oliver et al. 2011), by being recommended as a drug on first line, due to its low cost and toxicity. The veterinary medicine residues, specially the antimicrobial, are considered a danger and potential risk for the public health, the processes of dairy industrialization and the environment. There are regulations that forbid the processing of the milk with antibiotics residue if they are higher than the maximum limit of residue (LMR) (Codex Alimentarius, 2017). Heat treatments are used in dairy farms, in artisanal cheese makers (63°C for 30 min) and the elaboration of dairy byproducts, such as yogurt and deserts ( 80 °C, for 20 min), within others.

Enlace(s):: https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32418