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Antibiotic Residues

Antibiotic Residues

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Published by: SUTHAN on May 30, 2009
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09/18/2012

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 DEPARTMENT OF DAIRY SCIENC MADRAS VETERINARY COLLEGE CHENNAI-07 
 
VPH-311ASSIGNMENT ON:
ANTIBIOTIC RESIDUES IN MILK 
SUBMITTED TO:
Dr.S.GNANALAKSHMI Ph.D
 ,
ASSISTANT PROFESSOR DEPARTMENT OF DAIRY SCIENCE
SUBMITTED BY:
BOON ALLWIN
BVM-06024-A BATCHIII-B.V.Sc & A.H
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ANTIBIOTIC RESIDUES IN MILK Introduction
The presence of drug or antibiotic residues in milk and meat is illegal. Milk supplies containing detectable concentrations are not acceptable. Unlessdrug residues are avoided to protect milk's reputation as a healthy, safe food,the market becomes jeopardized. Consumers want to be confident that their food supply is free of contamination by herbicides, pesticides, drugs, or antibiotics. Approximately 5-10 percent of the population is hypersensitiveto penicillin or other antibiotics and suffers allergic reactions (skin rashes,hives, asthma, anaphylactic shock) at concentrations as low as 1 ppb penicillin. There is concern that small amounts of certain antimicrobialagents may significantly shift the resistance patterns in the microbial population in the human intestinal tract.Antibiotics are known to interfere with the manufacture of several dairy products. Concentrations of 1 ppb delay starter activity for cheese, butter,and yogurt. Antibiotics also decrease the acid and flavor productionassociated with butter manufacture, and they reduce the curdling of milk andcause improper ripening of cheeses.
.
To protect consumers’ health:
Antibiotics entering the food chain may lead to allergic reactionsin humans and antibiotic resistant strains of bacteria.
To safeguard :
It is essential that the dairy industry as a whole produces highquality milk which is free from antibiotic residues.
To avoid heavy penalties for producers:
In future, losses incurred by processors having to discard milk may be passed back to the producer.
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To prevent losses to processors:
Production of cultured dairy products can be adversely affected bytraces of antibiotics, resulting in sub-standard product.Specifications for valuable home and export markets require dairy products to be free from antibiotics.
To comply with current legislation:
Contamination of milk is an offence liable to prosecution.,toensure that food producers and handlers are not convicted of anoffence which they took all reasonable care to avoid. It is thereforeimportant that all milk producers are able to show that they havetaken all reasonable precautions to ensure the safety of milk beingsold by them.
 Antibiotic residues in milk may lead to:
severe allergic reactions in sensitive consumers,culture failure andsubsequent loss of product,a change in consumer perception of milk being a pure, unadulterated, natural product.All of these concerns may result in major economic losses to thedairy industry.
SOURCE OF DRUG RESIDUES
Drugs are administered to dairy cows for treatment of mastitis throughintramammary or intravenous infusions and for disease therapy byintramuscular or intravenous injections, oral administration, feedsupplementation, or reproductive infusions. FDA surveys indicate thatimproper use of drugs in the control of mastitis is the major source of residues found in the milk supply. The beef industry claims that a great percentage of the drug residues found in beef carcasses are in those of culleddairy cows.
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