Effect of Thermal Treatment on Penicillin Activity and Detection of Antibiotic Residues in Raw Cow Milk Vendered in Khartoum State

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Date
2015-05-21
Authors
Bakhit, Tasneem Abdelmoneim M. Ali
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Publisher
UOFK
Abstract
The objective of this study is to investigate the stability of penicillin added to milk under different thermal treatments, and to detect antibiotic residues in raw cow milk sold in Khartoum State. Four different concentrations of penicillin in milk were prepared. They were subjected to three different thermal treatments, sterilization, pasteurization and boiling. The antimicrobial activity was tested using the cup plate diffusion method. The result showed that the pasteurization and boiling treatments had no effect on the penicillin activity while the sterilization treatment decreased the penicillin activity. A total of 97 samples of milk were collected randomly from Khartoum state through its three provinces Khartoum, Omdorman and Khartoum North. The samples were tested to detect the antibiotic residues using the antibiotic test kits. The test revealed that the percentage of positive samples were 26.6, 35 and 30.5% in Khartoum, Omdorman and Khartoum North province respectively, and the total percentage of positive sample in Khartoum state were 30.9%.
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January 2006
Keywords
Penicillin
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