Abstract
Background and Aim:Milk is a food that contains almost all the essential nutrients needed for growth and maintenance for both young and old animals and man. Since quite nutritious and in high demand, dairy products should be free of both chemical and biological contaminants. Unfortunately, antibiotics used in the treatment of infectious diseases in dairy cattle are often seen in their products if withdrawal periods of those drugs are not observed before milking. This study aimed to detect the presence of antibiotics and the level of tylosin in fresh and fermented (nono) milk from cows in Delta state, Nigeria.Materials and Methods:Two hundred and five samples comprising 126 fresh milk and 79 fermented milk (nono) were sampled from Kwale, Ozoro, and Oleh representing one senatorial district of Delta state, South-South Nigeria. They were screened for the presence of tylosin and other antimicrobial residues using four-plate test and tylosin was confirmed with high-performance liquid chromatography.Results:Antibiotic residues were obtained in 76% and 85% of fresh milk and nono, respectively. Tylosin residue was also detected in 24% fresh milk and 11% nono samples at mean concentrations of 14.64±0.69 µg/l and 7.97±0.23 µg/l, respectively. The mean concentrations of tylosin from both milk types were below the recommended maximum residue limit (MRL) of 50 µg/l in dairy.Conclusion:High prevalence of antimicrobial residues in fresh milk and nono shows that consumers in the study area are predisposed to health hazards due to the presence of residues of different antibiotics in fresh milk and nono. Although tylosin was confirmed in both milk products, the mean concentrations were below the MRL. However, it is still very vital to resort to the observance of withdrawal periods and avoid gross misuse of antimicrobials. It is also necessary to emphasize the need for effective prevention of infectious diseases and most importantly create awareness and establish a national antibiotic residue monitoring program in Nigeria.
Highlights
Milk is one of the most balanced food compositions which provide protein, calcium, fats, mineral potassium, phosphorus, vitamins, lactose, and amino acids for growth, maintenance, and development of body tissues
Tylosin was confirmed in both milk products, the mean concentrations were below the maximum residue limit (MRL)
In the distribution of antimicrobial residues according to milk type, 96 (76%) of fresh milk and 67 (85%) of nono samples were positive for antimicrobial residue; the association between the occurrence of residue and the type of milk product was not significant (p=0.157)
Summary
Milk is one of the most balanced food compositions which provide protein, calcium, fats, mineral potassium, phosphorus, vitamins, lactose, and amino acids for growth, maintenance, and development of body tissues. It is an essential part of a daily diet for all ages: Children and the elderly [1]. Food for human consumption should be free of all types of compounds of adverse effects on human health These harmful compounds are not restricted to microorganisms and biological factors and toxins excreted from them, but all types of chemicals that directly or indirectly contaminate foodstuff are highly important. This study aimed to detect the presence of antibiotics and the level of tylosin in fresh and fermented (nono) milk from cows in Delta state, Nigeria
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