1. Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain
- Author
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Farmacia y ciencias de los alimentos, Farmazia eta elikagaien zientziak, Santamarina García, Gorka, Amores Olazaguirre, Gustavo, Gandarias Inchaurza, Nagore, Hernández Ochoa, Igor, Virto Lecuona, María Dolores, Farmacia y ciencias de los alimentos, Farmazia eta elikagaien zientziak, Santamarina García, Gorka, Amores Olazaguirre, Gustavo, Gandarias Inchaurza, Nagore, Hernández Ochoa, Igor, and Virto Lecuona, María Dolores
- Abstract
This study investigated antibiotic utilization in artisanal dairies and residue occurrence throughout the raw milk cheese production chain using commercial testing (Charm KIS and Eclipse Farm3G) and UHPLC-QqQ-MS/MS and LC-QqQ-MS/MS. The cross-sectional survey results revealed gaps in the producers’ knowledge of antibiotic use. Commercial testing detected antibiotic levels close to the LOD in 12.5 % of the samples, mainly in raw milk and whey, with 10.0 % testing positive, specifically in fresh and ripened cheeses, indicating that antibiotics are concentrated during cheese-making. Chromatographically, several antibiotics were identified in the faeces of healthy animals, with chlortetracycline (15.7 ± 34.5 µg/kg) and sulfamethazine (7.69 ± 16.5 µg/kg) predominating. However, only tylosin was identified in raw milk (3.28 ± 7.44 µg/kg) and whey (2.91 ± 6.55 µg/kg), and none were found in fresh or ripened cheeses. The discrepancy between commercial and analytical approaches is attributed to compounds or metabolites not covered chromatographically.
- Published
- 2024