Antibiotics in Milk—A Review

Albright, J.L.; Tuckey, S.L.; Woods, George T.

doi:10.3168/jds.s0022-0302(61)89819-6

Cited by 50 publications

(22 citation statements)

References 74 publications

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“…Apart from posing a health risk to consumers as described by Nisha (2008), Grunwald and Petz (2003) showed that antimicrobial agents potentially suppress production of fermented dairy products such as yoghurt. This was in consonant with earlier observations on inhibitory effects of antimicrobial agents on cheese production by Albright et al (1961). In addition, Zhou et al (2012) demonstrated that prolonged exposure of LAB to even low levels of antimicrobial agents may lead to development of antibiotic resistance in these organisms, which may then be passed on to pathogenic bacteria with serious consequences.…”

Section: Introductionsupporting

confidence: 67%

Differences in Sensitivity of Milk Fermentation to Lactating Cow and Dry Cow Intra-mammary Antimicrobial Agents

Musara

Pote²

2016

AJAFST

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Antimicrobial agents for treatment of mastitis in dairy cows may result in drug residues in milk, suppressing production of fermented dairy products. The objective of this study was to compare the effects of lactating cow and dry cow intra-mammary antimicrobial preparations on fermentation of milk. Samples of ultra-high temperature-treated milk + starter culture (Lactococcus lactis subsp. lactis), were prepared. Using serial double dilution, erythromycin-trimethoprim lactating cow formula was added to five samples at 62.5-1000 mg/L and cloxacillin benzathine dry cow preparation to another five at 75-1200mg/L. A negative control with neither starter culture nor antimicrobial agent, and a positive control with starter culture but no antimicrobial agent were included. All samples were incubated at 30°C for two days and osmolarity (mOsmoles/L) monitored by a cryoscopic osmometer. From a starting value of 301±1.72 for fresh milk, osmolarity of non-inoculated milk did not rise beyond 314±7.07. Maximum osmolarity of inoculated milk attained in the presence of erythromycin-trimethoprim was 328±0.97, in contrast to 507±35.53 in the presence of cloxacillin benzathine. Hence hydrophilic lactating cow antimicrobial formulas exert a highly significant inhibitory effect on milk fermentation compared to hydrophobic dry cow antimicrobial preparations.

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Section: Introductionsupporting

confidence: 67%

Differences in Sensitivity of Milk Fermentation to Lactating Cow and Dry Cow Intra-mammary Antimicrobial Agents

Musara

Pote²

2016

AJAFST

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“…(84) But a loss of about 2.5% of oxytetracycline activity due to pasteurization of fresh milk was documented. According to a study, addition of 1 ppm of a tetracycline antibiotic to raw milk delayed the spoilage of milk for about one day at 37°C.…”

Section: Antibioticsmentioning

confidence: 98%

“…According to the American Dairy Science Association (ADSA), no milk obtained from mastitis treated cow within 72 hours (six milkings) after the last antibiotic treatment is to be processed for human use. (84) According to public health officials, consumption of milk containing antibiotics may cause some systematic failure to people or allergy to some of them especially children. (86) Penicillin contaminated milk may cause allergic dermatitis, chronic urticaria, hypersensitivity or stimulate allergic responses in already sensitized individuals.…”

Section: Antibioticsmentioning

confidence: 99%

Milk Preservatives and Adulterants: Processing, Regulatory and Safety Issues

Singh

Gandhi

2015

Food Reviews International

137

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Liquid milk has been an important human nutrient source for a thousand years. However, the safety of milk has always been challenged due to illegal use of preservatives and adulterants such as hydrogen peroxide, salicylic acid, benzoic acid, water, neutralizers, melamine, and so on. Downloaded by [Selcuk Universitesi] at 05:28 03 February 2015A c c e p t e d M a n u s c r i p t 2 Addition of these two types of substances in milk has become a common feature for fulfilling the milk demands of over-populated countries. Now, for the dairy industry, it seems to be difficult to run the plant without the use of preservatives and or adulterants especially under Indian conditions. In addition to their potential toxic effects on human health, they also undermine the economy of a country. The lack of timely action against the unscrupulous traders by the Public Health Departments and other law enforcement groups, and lack of simple and rapid methods for detection of adulteration further encourage this menace. This overview attempts to address the key features of these two types of harmful substances in milk, their effect on milk composition and constituents along with their regulatory and safety aspects.

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“…Investigations carried out have, in particular, been concerned with studying the effect of storage for several days at 5 °C on a ripened culture (157)(158)(159)(160), deep-freeze storage (161)(162)(163)(164) and drying carried out either by spray drying or by freeze drying (163,165,166) (see also the review (167)). These investigations have shown that a ripened culture can be satisfactorily stored at about 5 °C for 48 h. Better results and longer periods of storage at 5 °C can be obtained if the culture is newly coagulated or has just been inoculated.…”

Section: Storage and Maintenance Of Culturesmentioning

confidence: 99%