Antibiotics in milk: Validation of analytical methodologies for ensuring food safety

IF 3.4 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2025-05-26 DOI:10.1016/j.idairyj.2025.106308

M. Leite , A. Freitas

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引用次数: 0

Abstract

Contamination of milk with antibiotics poses a significant threat to food safety and public health. To address this issue, it is crucial to develop and validate accurate analytical methodologies that can reliably detect and quantify the presence of antibiotics in milk.

This work aimed to implement an analytical methodology by UHPLC-QTRAP-MS/MS for the determination of 88 antibiotics belonging to ten pharmacological classes in milk. The method showed high selectivity and sensitivity, with linearities above 0.95 obtained through a matrix-matched calibration approach. Decision limit (CCα) values ranged from 1.3 to 239.4 μg kg⁻¹. Limits of detection (LOD) and limits of quantification (LOQ) were determined with the highest values of 22.33 μg kg⁻¹ and 44.85 μg kg⁻¹, respectively. Repeatability and reproducibility were below 21.8 and 23.2 %, and recovery ranged between 80.9 and 118.9 %. Application to real samples from local markets demonstrated the presence of macrolides and sulphonamides, though concentrations were below the regulated limits. These results showed the importance of developing and validating new analytical strategies to ensure the safety of dairy products.

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牛奶中的抗生素：确保食品安全的分析方法的验证

牛奶被抗生素污染对食品安全和公众健康构成重大威胁。为了解决这个问题，开发和验证准确的分析方法是至关重要的，这些方法可以可靠地检测和量化牛奶中抗生素的存在。本工作旨在建立UHPLC-QTRAP-MS/MS分析牛奶中10个药理学类88种抗生素的方法。该方法具有较高的选择性和灵敏度，通过矩阵匹配校准方法获得的线性度在0.95以上。决策限（CCα）为1.3 ~ 239.4 μg kg−1。检出限（LOD）和定量限（LOQ）的最大值分别为22.33 μ kg - 1和44.85 μ kg - 1。重复性和再现性分别低于21.8%和23.2%，回收率在80.9% ~ 118.9%之间。对本地市场的实际样本进行分析，发现大环内酯类和磺胺类化合物的含量低于规定的限值。这些结果显示了开发和验证新的分析策略以确保乳制品安全的重要性。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.