Antibiotic residue contamination in milk during last forty years in Iran

Bihdāsht-i Mavādd-i Ghaz̠āyī. 2011;1(1 بهار):23-30

 

Journal Homepage

Journal Title: Bihdāsht-i Mavādd-i Ghaz̠āyī

ISSN: 2228-7647 (Print); 2476-6968 (Online)

Publisher: Islamic Azad University, Tabriz Branch

LCC Subject Category: Technology: Chemical technology: Food processing and manufacture

Country of publisher: Iran, Islamic Republic of

Language of fulltext: Persian

Full-text formats available: PDF

 

AUTHORS

G Karim (Department of Veterinary Medician, Branch of Food Hygiene, University of Tehran, Tehran, Iran.)
S.M.M Kiaei (Department of animal health and nutrition, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.)
N Rokni (Department of Veterinary Medician, Branch of Food Hygiene, University of Tehran, Tehran, Iran.)
S.M Razavi Rouhani (- Faculty of Veterinary Medicine, University of Urmia, Urmia, Iran.)

EDITORIAL INFORMATION

Double blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 52 weeks

 

Abstract | Full Text

Antibiotics belong to a category of drugs called “antimicrobials,” and include medicines like penicillin, tetracycline, and amoxicillin. These drugs are used to kill or inhibit the growth of bacteria without causing significant harm to the host (such as a human or an animal). When humans and animals are injected or introduced with antibiotics, the drugs accumulate in the body. These accumulated drugs are called antibiotic residue. Antibiotic residue is detectible in the blood, muscle tissue and body fluids, like milk which can be harmful for consumer’s health as well as dairy industries. The first study was carried out in 1962 in Iran. The results show an increasing trend of antibiotics residue in milk over four decades in the country. It seems that an effective strategy to involve different dimensions of the matter that is government authorized body, farmers and dairy industries for solving the problem is necessary.