Comparative analysis of antibiotic residue in milk using enzyme and microbiological methods

Abstract

Antibiotic residue can have a harmful effect on human health and can disrupt the processing of milk and milk products. In order to prevent these unwanted effects of residue, different screening methods are used today. The basic goal of this paper is to compare screening methods performed during the testing of milk from different points of the production chain. In this paper we have comparatively analyzed three screening methods: microbiological methods - the Delvo SP test and the diffusion method with B. stearothermophilus as the test microorganism, and an enzyme method - the Penzym S test. Twenty samples of farm milk from collective tanks were analyzed, as well as 20 samples of milk from transport cisterns, 10 samples of pasteurized milk and 10 samples of sterilized market milk. Based on the comparative analysis of the diffusion method, Delvo SP test and Panzym S test, we conclude that all three methods are in hgih mutual accordance (the kappa value oscillates from nearly ideal to ideal coinciding) and thus meet one of the criteria for being included in the systematic control of milk for the presence of antibiotic residue.

Keywords

• milk
• residue
• antibiotics
• diffusion method
• Delvo SP test
• Penzym S test