Detection of antibiotic residues in Cow's milk: A theoretical and experimental vibrational study

Abstract

The presence of antibiotic residues in milk has been one of the biggest challenges for public health agencies. When these residues are above the established maximum limits, it becomes worrying as they may have consequences for human health. Inadequate amounts of these substances may also impair the production of cheese, yogurt and other dairy products.Through vibrational spectroscopy and DFT theoretical calculations β−lactam antibiotics were investigated in bovine milk. For thus, structural and spectroscopic information of penicillin and ampicillin were obtained in different reaction media.Our methodology allowed the establishment of spectroscopic patterns of the antibiotics isolated and in the presence of milk. This work is expected to contribute another tool for the detection of minimal amounts of these compounds quickly and accurately.