Antibiotic 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 dairy farms, 4 local milk collection centers and 3 dairy processing plants were randomly selected. Raw and pasteurized milk samples were collected in 3 replications. Residual antibiotic of milk samples were monitored by Copan Milk Test. Finding: The results showed that 28 of all milk samples (29.16%) showed detectible antibiotic residues. Significant differences (P<0.05) observed between antibiotic residues in spring and summer milk samples, So that, the milk samples contains antibiotic residues in summer season (37.50%) was higher than compared with spring milk samples (20.83%). Contamination of raw milks (30.76%) with antibiotic residues was significantly (P<0.05) higher than compared with pasteurized milk samples (22.20%). Discussion & Conclusion: According to the adverse effects of contaminated milk antibiotic residues, which can be considered an important factor threatening human health and numerous losses that would caused in the milk industry, There seems to be a need for more studies to determine the exact type of antibiotic residue in milk consumption in this province.