Evaluation of the presence of antimicrobials residues in Milky Drink and UHT Milk for Microbial Inhibition Commercial Test

Abstract

The occurrence of antibiotic residues in milk has been the object of concern by the health authorities is a serious problem in public health due to toxic effects of these compounds, allergies and even some types of cancer, and the opportunity to promote the development of pathogenic microorganisms and to amend the constitution of the microflora of the gastrointestinal tract. The presence of antibiotic residues in milk is the most critical point of control of chemical contamination of milk, should be observed in receipt of raw material on the platforms of the dairy industry. The objectives of this study were: to evaluate the incidence of antibiotic residues in milk marketed Seropédica, Rio de Janeiro and evaluate the method of analysis by the commercial kit Delvotest ® SP-NT according to sensitivity. To test for antimicrobial residues in milk samples were sterilized, UHT process at all collected in local supermarkets, from March 2007 to July 2008 which are stored under freezing. The analysis of 175 samples were taken with microbiological test commercial Delvotest ® SP-NT with Geobacillus. stearothermophilus var. calidolactis, in semi-solid with the indicator. Of the total samples analyzed, 2 (two) were positive for a total of 1.1% in incidence of milk already processed and offered for consumption. The kits were tested for their effectiveness, comparing doses of some drugs that make up the "pool" of sensitivity of the kit. There were dilutions of the following antibiotics: Amoxilina, Ampicillin, Gentamicin, Erythromycin and Trimethoprim in different doses to the sensitivity shown by the manufacturer, one less, one intermediate and one above the detection limit of the method and all were confirmed by the test kit. The presence of bacterial inhibitors found in the samples, contrary to existing legislation, it emphatically the need for action of the organs of Public Health either through the inspection, either through extensive educational programs among the people involved in the production chain.

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