A STUDY ON OXYTETRACYCLINE RESIDUE IN MILK AND KAREISH CHEESE WITH REGARD TO THE ANTIMICROBIAL ACTIVITY OF SOME ESSENTIAL OILS | ||
| Assiut Veterinary Medical Journal | ||
| Article 4, Volume 70, Issue 183, October 2024, Pages 37-53 PDF (1.37 M) | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.2024.294562.1274 | ||
| Authors | ||
| ALSHIMAA M. FARIED1* 1; WAFAA A. ALY2; AMANY I. ALI3; OMAR A. ABDEL-HAFEEZ4 | ||
| 1Department of Health, Safety, and Food Technology, Faculty of Veterinary Medicine, Assiut University 71526, Egypt, | ||
| 2Department of Environmental Health, Institute of Environmental Studies, Arish University, Egypt, Ph.D. in forensic medicine and toxicology, | ||
| 33 Occupational Safety and Health, Al-Rajhi Liver Hospital, Faculty of Medicine, Assiut University, Egypt, | ||
| 4Veterinary Teaching Hospital, Faculty of Veterinary Medicine, Assiut University 71526, Egypt, | ||
| Abstract | ||
| The presence of antibiotic residues in milk and kareish cheese poses potential risks to human health, attributed to the improper use of antibiotics in veterinary practices. To assess oxytetracycline residues by double-beam UV spectrophotometer, a total of 90 random samples were collected from markets in Assiut City, Egypt. These samples included raw and UHT milk, and kareish cheese. The results showed that oxytetracycline residues were detected in 100% of the analyzed milk samples and in 96.67% of kareish cheese. The means of oxytetracycline residue in raw milk, UHT milk, kareish cheese were 38.68 ± 2.15, 35.15 ± 3.05 and 40.98 ± 3.54 μg/kg, respectively. Also, the results showed that all analyzed milk were below the codex alimentarius maximum residual limit for oxytetracycline. Thermal treatments (boiling and freezing) of raw milk were followed by a determination of the content of oxytetracycline, and the results revealed that thermal treatment was effective in lowering such content. The reduction percentage of OTC residue after boiling and freezing of milk ranged from 8.32 to 68.28% and 2.58 to 81.63%, respectively, the antibacterial activities of some essential oils were studied against selected reference pathogenic bacteria (Escherichia coli O157, Staphylococcus aureus, and Salmonella typhimurium). The obtained results indicated that the used oils had high antibacterial activity. So, this research suggests that essential oils should be used as feed additives for livestock as they are effective antibacterial agents and safer than antibiotics. | ||
| Keywords | ||
| Oxytetracycline; Milk; Kareish cheese; Thermal; Essential oils | ||
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