Antimicrobial residues in milk and dairy products

Abstract
Milk is a nutrients-rich liquid produced in mammals and being known to humanity for thousands of years. Milk is one of the most commonly consumed food items globally owing to its excellent nutritional value for human health. Milk contains valuable proteins, diverse fats, and vitamins such as vitamin B12, riboflavin, and pantothenic acid. Milk industry also supplements their milk and dairy products with other vitamins, especially vitamin D. Important minerals are present in milk including calcium, magnesium, selenium, and phosphorus. \r\nIn the last decades, massive animal production has been aided by medicinal products; especially, anti-infective drugs. Antimicrobial agents became a cornerstone in the field of animal industry, especially for three primary purposes: therapeutic, prophylactic, and growth enhancement for weight gain. \r\nChemically, antimicrobial drugs are heterogeneous groups of bioactive small organic molecules naturally produced, at low concentrations, as secondary metabolites in microorganisms such as fungi and bacteria. These groups of drugs comprise antibiotics, antifungals and antiprotozoal that either kill or suppress the microbial pathogens . \r\nLack of awareness among breeders and farmers regarding the withdrawal periods and health risks associated with residues contamination, especially in developing countries, is globally recognized . Additionally, failure to follow the instructions of antibiotics manufacturers also accounts for residues occurrence in milk. \r\n\r\n

Author
Dhary Alewy Almashhadany

DOI
https://doi.org/10.47278/book.ahp/2022.60

ISSN
ISBN: 978-969-2201-01-8

Publish Date: 2022-06-26