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Effect of heat treatments in the degradation of antibiotics in milk.

D. Escobar

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06-24-2020

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Abstract:

W31
Effect of heat treatments in the degradation of antibiotics in milk.
D. Escobar*1, R. Pelaggio1, S. Moreno1, G. Cardozo1, E. De Torres3, F. Rey1, L. Olazabal2. 1Latitud, Fundaci�n LATU Montevideo, Uruguay, 2Laboratorio Tecnol�gico del Uruguay Montevideo, Uruguay, 3Campo experimental N�2, Facultad de Veterinaria, UdelaR San Jose, Uruguay.

Antibiotics are used in dairy farms for the treatment and prevention of diseases in dairy cattle, such as mastitis, lameness, respiratory infections and diarrhea. Antibiotic residues in milk can generate problems in the population in the form of allergies and antimicrobial resistance, as well as in industry and the environment. There are international regulations that prohibit the processing of milk with antibiotics. The relevance of possible heat-inactivation of β-lactam and tetracyclines residues in milk for the final disposal or food safety is important when making decisions when the milk is contaminated. The aim of this work was to study the effect of temperature and time on the degradation of 15 β-lactam antibiotics and 3 tetracyclines in milk using an HPLC-MS/MS. The trials were performed on raw whole milk contaminated with 100 ppb antibiotic concentrations. The effect of different temperatures (63 and 80�C) was studied during 2 different times (30 and 60 min). The degradation percentages of β-lactam and tetracyclines in milk are shown in Table 1. The results indicate that milk subjected to a thermal treatment of 63�C for 30 min, 11 of the 18 antibiotics studied degrade less than 25%, higher percentages were found in tetracycline (43%), cefoperazone (44%), cephapirin (49%), cefuroxime (53%) and cefacetrile (62%). Degradation percentages greater than 95% were found with the use of 80�C for 60 min, in cephapirin, cefacetrile, cefuroxime and cefoperazone. The knowledge of the effects of different thermal treatment conditions on antibiotic residues in milk will allow the development of tools and possible strategies that minimize risks to the environment and food safety.Table 1.

AntibioticDegradation1 (%)
63�C80�C
30 min60 min30 min60 min
Amoxicillin15a15a18a38a
Dicloxacillin27a22a24a47b
Cloxacillin18a14a14a34 b
Ampicillin13a14a19a39b
Penicillin G20a17a22a27a
Oxacillin12a10a10a31a
Cefapirin49a50a85b97c
Cephalexin15a26b44c67d
Cefazolin13a11a10a32b
Cefalonium24a20a49b73c
Cefacetrile62a71a87b100b
Cefuroxime53a54a81b95b
Ceftiofur29a30a52b70c
Cefoperazone44a48a80b96b
Cefquinome24a26a37b64c
Oxytetracycline23a30ab37b67c
Tetracycline43a44a45a66b
Doxycycline24a26ab29b51c
a—dDifferent superscripts in the same row indicate significant differences (P <0.05).1Values are means of triplicate analysis.

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