DETERMINATION OF ANTIBIOTIC RESIDUES IN COW MILK BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY METHOD

Abstract

Antibiotics are used as growth boosters, illness prevention and treatment in animal agriculture. The majority of cattle farmers take advantage of the system and do not adhere to the withdrawal periods. These antibiotics are identified as residues in ready-to-eat meat, causing negative consequences in human beings. The majority of the study on determining antibiotic residues in ready-to-eat meat relied on thorough research and paid little attention to animal products such as cow milk. The goal of this study was to use a method that could be used on a regular basis to determine the amounts of antibiotic residues in cow milk marketed to the general population in Ibadan. These antibiotics residues (chloramphenicol and erythromycin) were extracted from cow milk by centrifugation and liquid-liquid extraction using acetonitrile. Vacuum-liquid chromatography was used to clean the extracts, and 10mL of a 1:1:1 v/v mixture of n-hexane, chloroform, and methanol was used. After that, a high-resolution liquid chromatography analysis was performed on the extracts. All of the samples included residues of chloramphenicol (CAP), with mean values ranging from 91.4610.89 to 692.6616.74 ng/g, while erythromycin (ERY) was not observed. All of the samples contained chloramphenicol, proving that cow farmers had been abusing it.