Evaluation of the presence of antibiotics in milk samples sold in the region of Campinas - SP

Abstract

Abstract Milk is considered one of the most complete sources of health nutrients and is quite susceptible to contamination by antimicrobial residues due to the indiscriminate use of veterinary drugs to treat dairy cattle, mainly in the treatment of mastitis in cows. Antibiotic residues are considered chemical contaminants, arising from the treatment of pathologies of the dairy herd without adequate control of the disposal period provided by each medication. Milk may also contain residues of other substances from agricultural products and / or inputs and environmental residues, such as: antiparasitic agents, growth promoters, milking hygiene products, heavy metals and mycotoxins. The present study aimed to qualitatively evaluate the presence of antibiotics in raw milk samples, being 2 samples of bovine milk and one sample of goat milk. The samples of raw, bovine and goat milk were purchased from local stores and were kept at approximately 5 ºC for 8 hours and subsequently frozen at - 6 ºC for conservation purposes. The tests were carried out at the premises of Hexis Científica, Av. Antonieta Piva Barranqueiros, 385 - Distrito Industial - Jundiaí-SP, which provided training and use of the laboratory. Kit Charm QUAD-1, Test LF-BRPAC-100K, interpretation of the EZ System test (HX0066-00205) which detects the presence of Beta-lactams, Quimolones, Sulfa drugs, Tetraciclynes, Macrolides, Gentamicin, Aminoglycosides and Amphenicols, covering the drugs required in the National Contaminant Waste Plan-PNCRC. According to the analyzes, the samples studied did not show residues of antibiotics, which demonstrates the responsibility of producers with current legislation and consumers. Key messages As for the public health issue, different types of risks are associated with the presence of antimicrobials in milk, such as microbiological, immunopathological and toxic-pharmacological. The carrying out of information actions, in the production chain, regarding the risks arising from the ingestion of food contaminated by antimicrobial agents is essential for consumer safety.