Residues of antibiotics and microbiological quality of raw and benefited milk

Abstract

The absence of veterinary drugs residues in food is one of the requirements for food safety and this characteristic indicates the compliance with the good practices along the food chain. In milk, in addition of the risks to consumer health, the presence of antibiotics affects directly the output of dairy products inhibiting the fermentation process. This study evaluated the occurrence of antibiotic residues in raw milk samples (n = 10) and processed milk (n = 20) produced and marketed in the Federal District, using SNAP* duo tetra-Beta kit. Microbiological analyzes for counting aerobic mesophilic, total coliform and psychrotrophic, and the lactofermentation test were performed. No sample showed tetracyclines and β-lactams residues, concluding that at the time of this study, the milk samples produced and processed in the Federal District have no chemical hazard correlated with the occurrence of antimicrobial residues; however the microbiological quality of raw and pasteurized milk was deemed unsatisfactory.