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Food safety margin assessment of antibiotics: Pasteurized goat's milk and fresh cheese

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Food safety margin assessment of antibiotics: Pasteurized goat's milk and fresh cheese

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dc.contributor.author Quintanilla-Vázquez, Paloma Galicia es_ES
dc.contributor.author Doménech Antich, Eva Mª es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.contributor.author Beltrán Martínez, Mª Carmen es_ES
dc.contributor.author Molina Pons, Mª Pilar es_ES
dc.date.accessioned 2020-05-07T05:57:19Z
dc.date.available 2020-05-07T05:57:19Z
dc.date.issued 2019-09-01 es_ES
dc.identifier.issn 0362-028X es_ES
dc.identifier.uri http://hdl.handle.net/10251/142683
dc.description.abstract [EN] Traces of antimicrobials in milk are of great concern for public health. The European Union has established maximum residue limits in milk; these, however, by themselves do not guarantee the absence of drug residues in milk and related products. Currently, very little information is available on the transfer of antibiotic residues from milk to other dairy products and their potential effect on food safety. This work evaluated the presence of antibiotic residues in pasteurized fluid milk and fresh cheeses from goat's milk containing these veterinary drugs at legal safety levels (maximum residue limits) and assessed the safety margin of these dairy products for consumers. Eight antibiotics (amoxicillin, benzylpenicillin, cloxacillin, neomycin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) were selected, and three batches of fresh cheese were made from pasteurized goat's milk spiked with each of these drugs. Drug residues in milk and cheese samples were analyzed by liquid chromatography¿tandem mass spectrometry. The safety margin of goat's milk products was calculated taking into account different age groups (children, teenagers, and adults). Results showed that most antibiotics present in raw milk remained in pasteurized milk and were transferred to cheese to a high extent; retention was above 50% in most cases. The minimum safety margin in pasteurized milk was obtained for enrofloxacin, ciprofloxacin, and erythromycin for the children's group. For fresh cheese, an elevated safety margin was obtained for all antibiotics and age groups considered. However, the large amounts of antibiotics retained in the cheese might contribute to the development and spread of antimicrobial resistance. Considering the differences in milk from different species and the great variety of cheeses, it would be advisable to continue the traceability study of antibiotics in order to increase the safety margin of dairy products. es_ES
dc.description.sponsorship This work is part of AGL-2013-45147-R, funded by the Ministry of Science and Innovation (Madrid, Spain). The authors thank Universitat Politecnica de Valencia (Program of Research and Development, FPI-2014) for funding the Ph.D. scholarship FPI-2014 attained by P. Quintanilla. es_ES
dc.language Inglés es_ES
dc.publisher International Association for Food Protection es_ES
dc.relation.ispartof Journal of Food Protection es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Antibiotics es_ES
dc.subject Fresh cheese es_ES
dc.subject Goat s milk es_ES
dc.subject Safety margin es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification PRODUCCION ANIMAL es_ES
dc.title Food safety margin assessment of antibiotics: Pasteurized goat's milk and fresh cheese es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.4315/0362-028X.JFP-18-434 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MINECO//AGL2013-45147-R/ES/TRAZABILIDAD DE LA PRESENCIA DE ANTIBIOTICOS EN LECHE, QUESO Y LACTOSUERO DE CABRA/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//FPI-2014 es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Quintanilla-Vázquez, PG.; Doménech Antich, EM.; Escriche Roberto, MI.; Beltrán Martínez, MC.; Molina Pons, MP. (2019). Food safety margin assessment of antibiotics: Pasteurized goat's milk and fresh cheese. Journal of Food Protection. 82(9):1553-1559. https://doi.org/10.4315/0362-028X.JFP-18-434 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.4315/0362-028X.JFP-18-434 es_ES
dc.description.upvformatpinicio 1553 es_ES
dc.description.upvformatpfin 1559 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 82 es_ES
dc.description.issue 9 es_ES
dc.identifier.pmid 31424292 es_ES
dc.relation.pasarela S\395735 es_ES
dc.contributor.funder Ministerio de Economía y Empresa es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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