STUDIES ON ANTIBIOTIC RESIDUES IN MILK AND SOME MILK PRODUCTS

Abstract

Seventy five random samples (Twenty five each of bulk tank milk, retail raw milk and cream) and fifteen samples of Kareish cheese were collected from different dairy shops and farms from different localities in Gharbia Governorate. The samples divided into 2 parts,• each part was examined and analyzed for quantitative. determination of antibiotic residues (1st part for oxytetracycline residues, the 2nd for -lactam residues). The results obtained revealed the following data:

1) Raw milk:

Nearly all milk samples were contaminated with most of the investigated antibiotics. Oxytetracycline (ppm) was the most frequent antibiotic residues and it was present in 20 and 23 out of each 25 examined raw milk samples from bulk tank and retail milk with mean values of 13.04±1.75 and 24.69±2.73 respectively. While, -lactam antibiotics amoxicillin, ampicillin and penicillin were detected in 13, 12 and 3 out of 25 examined raw milk samples from bulk tank with mean values of2.49±0.8, 6.74±2.3 and 3.58±1.26 respectively. Also, they were found in 19, 14 and 6 sample out of 25 examined retail raw milk samples with mean values of 6.1±2.62, 17.34±2.9 and 9.44±2.74 respectively. 2) Cream

18 samples of cream were found to be contaminated with oxytetracycline residues out of25 examined samples with a mean value of21.55±2.55.

Amoxicillin (ppm) was present in 16 samples with a mean value of 4.8±0.48. Ampicillin (ppm) was present in 17 samples with a mean value of 11.22±2.72.