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Lányi K, Darnay L, László N, et al. Transfer of certain beta-lactam antibiotics from cow's milk to fresh cheese and whey. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2021;1-9doi: 10.1080/19440049.2021.1973114.
Lányi, K., Darnay, L., László, N., Lehel, J., Friedrich, L., Győri, R., & Laczay, P. (2021). Transfer of certain beta-lactam antibiotics from cow's milk to fresh cheese and whey. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 1-9. https://doi.org/10.1080/19440049.2021.1973114
Lányi, Katalin, et al. "Transfer of certain beta-lactam antibiotics from cow's milk to fresh cheese and whey." Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. (2021): 1-9. doi: https://doi.org/10.1080/19440049.2021.1973114
Lányi K, Darnay L, László N, Lehel J, Friedrich L, Győri R, Laczay P. Transfer of certain beta-lactam antibiotics from cow's milk to fresh cheese and whey. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2021 Sep 10;1-9. doi: 10.1080/19440049.2021.1973114. Epub 2021 Sep 10. PMID: 34506720.
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Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2021 Sep 10;1-9. doi: 10.1080/19440049.2021.1973114. Epub 2021 Sep 10.

Transfer of certain beta-lactam antibiotics from cow's milk to fresh cheese and whey.

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Katalin Lányi, Lívia Darnay, Noémi László, József Lehel, László Friedrich, Rebeka Győri, Péter Laczay

Affiliations

  1. Department of Food Hygiene, University of Veterinary Medicine, Budapest, Hungary.
  2. Faculty of Food Science, Department of Refrigeration and Livestock Products Technology, Szent István University, Budapest, Hungary.

PMID: 34506720 DOI: 10.1080/19440049.2021.1973114

Abstract

The aim of this study was to investigate the transfer of cephalexin, penicillin-G, and ampicillin & cloxacillin from cow's milk to cheese and whey. For this purpose, raw milk was artificially contaminated to different antibiotic levels and then heat-treated to prepare fresh cheese from it. Antibiotic levels of the milk, whey and cheese were measured with LC-MS/MS. The extent of heat degradation was not sufficient to remove the antibiotic residues from milk. Antibiotic concentrations in whey and fresh cheese were in good accordance with the concentration of the same compound in milk suggesting that contamination of the milk will result in contamination of the product. The investigated antibiotics were transferred less into the cheese curd (1.6-12.5% of the original amount), than into the whey (33.2-74.1%). For penicillin-G even 100% (complete removal) was experienced.

Keywords: Antibiotic; cheese; milk; transfer; whey

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