目的:由于可在动物之间传播的细菌引起抗生素耐药性,原料乳和牛奶乳制品中四环素(TC)及其残留对人类健康构成威胁,人类,和环境。这项研究的目的是调查TC从原料奶到不同乳制品的转移:巴氏杀菌奶,煮牛奶,酸牛奶,脱脂奶,和奶酪。我们分析了来自不同来源的牛奶样本:家庭农民,当地农场,牛奶工厂。
方法:采用胶体金免疫层析法(GICA)和酶联免疫吸附法(ELISA)对牛奶和乳制品中的TC进行分析。
结果:从当地家庭农民购买的牛奶中发现了最高含量的TC;因此,选择这些样本进行TC向乳制品转移的研究.在酸牛奶中也发现了与原料奶中获得的含量相当的TC。牛奶热处理后,平均TC含量降低,如下:巴氏杀菌牛奶22.07%和煮牛奶29.35%。在奶酪中确定的最高浓度为200-620μg/kg。
结论:根据制备条件,TC残留物以不同的量从牛奶转移到乳制品中,由于它们的化学性质,它们积累在浓缩的衍生物中,比如奶酪。因此,甚至在用未检测到的抗生素水平的牛奶制备的奶酪中也可以鉴定出TC。
OBJECTIVE: The presence of tetracycline (TC) and its residues in raw milk and milk dairy products poses a threat to human health due to the induction of antibiotic resistance of bacteria that can be transmitted between animals, humans, and the environment. The aim of this study was to investigate the transfer of TC from raw milk to different dairy products: pasteurized milk, boiled milk, sour milk, skimmed milk, and cottage cheese. We analyzed samples of milk from different sources: household farmers, local farms, and milk factories.
METHODS: The analyses of TC in milk and dairy products were performed using colloidal gold immunochromatography assay (GICA) and enzyme-linked immunosorbent assay (ELISA).
RESULTS: The highest content of TC was found in the milk purchased from local household farmers; therefore, these samples were chosen for the study of TC transfer to dairy products. TC was also found in sour milk at levels comparable with those obtained in raw milk. The average TC content decreased following heat treatment of the milk, as follows: for pasteurized milk 22.07% and for boiled milk 29.35%. The highest concentrations were determined in cottage cheese in the range 200-620 μg/kg.
CONCLUSIONS: TC residues are transferred from milk to dairy products in various amounts depending on the preparation conditions, and due to their chemical properties, they accumulate in concentrated derivatives, such as cheese. Therefore, TC can be identified even in cheeses prepared from milk with undetected antibiotic levels.