Department of Chemistry, Informatics and Sciences Faculty, University of Oradea, Oradea, Romania.
Department of Psycho Neuroscience and Recovery, Faculty of Medicine and Pharmacy, University of Oradea, Oradea, Romania;
In Vivo. 2023 Jul-Aug;37(4):1619-1627. doi: 10.21873/invivo.13247.
BACKGROUND/AIM: 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.
The analyses of TC in milk and dairy products were performed using colloidal gold immunochromatography assay (GICA) and enzyme-linked immunosorbent assay (ELISA).
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.
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.
背景/目的：由于细菌对抗生素的耐药性可以在动物、人类和环境之间传播，因此生奶和奶制品中存在四环素（TC）及其残留会对人类健康构成威胁。本研究旨在研究 TC 从生奶转移到不同乳制品中的情况：巴氏奶、煮奶、酸奶、脱脂奶和奶酪。我们分析了来自不同来源的牛奶样本：家庭农场、当地农场和牛奶厂。
使用胶体金免疫层析法（GICA）和酶联免疫吸附法（ELISA）分析牛奶和乳制品中的 TC。
从当地家庭农场购买的牛奶中发现 TC 含量最高；因此，选择这些样本进行 TC 转移到乳制品的研究。在酸奶中也发现了 TC，其水平与生奶相当。随着牛奶的热处理，TC 的平均含量降低，如下所示：巴氏奶为 22.07%，煮奶为 29.35%。在奶酪中，浓度最高，范围为 200-620μg/kg。
根据制备条件，TC 残留会从牛奶转移到各种乳制品中，并且由于其化学性质，它们会在浓缩衍生物（如奶酪）中积累。因此，即使在从未检出抗生素水平的牛奶中制备的奶酪中，也可以检测到 TC。
