Testing of Raw Milk for Tetracycline Residues
نویسندگان
چکیده
منابع مشابه
detection of antibiotic residues in raw milk
milk and milk products containing antibiotics especially penicillin may present a health hazard to individuals who are super sensitized to penicillin. a total of 620 samples of raw milk which were delivered to tehran pasteurization plant were examined. 294 samples were antibiotic-negative and 326 samples showed to contain antibiotic. considering the results obtained, certain recommendations wer...
متن کاملAntibiotic residues in raw and pasteurized milk, Iran
Introduction: The presence of antibiotic residues in food products of animal origin, especially milk and meat, and their consumption can cause serious side effects for human health. The purpose of this study was to monitor antibiotics residues in raw and pasteurized milk produced in Elam province of Iran during the spring and summer of 2012. Material and Methods: For this purpose, 9 industrial ...
متن کاملMethodology for quantifying residues of chlorhexidine in raw dairy milk.
A residue method was developed as part of a pharmacokinetics study to determine the elimination of chlorhexidine in raw milk after intramammary infusion into dairy cows affected with bovine mastitis. The developed liquid/liquid and solid-phase extraction procedures effectively reduced sources of milk product interferences in the final extract. By optimizing mobile-phase pH buffer/acetonitrile g...
متن کاملDietary exposure to tetracycline residues through milk consumption in Iran
BACKGROUND The abundant use of tetracycline antibiotics in veterinary medicine may result in the presence of their residues in milk at unsafe concentrations that can adversely affect public health. The aim of the current study was to evaluate the risk of tetracycline residue (TET) intake via milk consumption amongst different age groups of human consumers in Iran. METHODS To quantify the drug...
متن کاملPrediction of Antibiotics Residues in Raw Milk by Using Binary Logistic Regression Model
medical compounds, especially antibiotics, in which remains in milk and dairy products on the one hand causes health problems such as allergic reactions and Development of bacterial resistance to antibiotics are a serious threat to the health of consumers , and on the other hand, industrial troubles such as failure to produce fermented products can cause the milk back to the rancher. The purpos...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1998
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(98)70124-9