Investigation of the Presence of Some Antibiotics in Raw Goat Milk Collected from Ankara, Kırıkkale and Çankırı Provinces

Antibiotics used in food producing-animals may cause residual problems in food in terms of public health. This situation can lead to serious problems in terms of human health. Raw milk is one of the foods that are likely to contain antibiotics, even in trace amounts. This study aimed to determine the residue levels of commonly used antibiotics of raw goat's milk samples offered for sale in Ankara, Çankırı and Kırıkkale. One active ingredient was selected from the five most commonly used antibiotic groups in animals and it determined the residue levels of these substances in milk. For this purpose, within one year and in two different periods, 150 raw goat milks analyzed in terms of antibiotics using HPLC method. The values for enrofloxacin, sulfamethoxazole, tylosin, penicillin G and oxytetracycline were 7.9, 9.7, 11.5, 5.4 and 7.3 minutes for retention times, 1.47, 0.8; 7.51; 2.69 and 8.89 µg/L for limit of detection (LOD) and 4.47, 2.44, 22.78, 8.16 and 26.96 µg/L for limit of quantification (LOQ), respectively. No antibiotic residues were detected in the goat milk samples. It is predicted that the higher resistance of goats to diseases compared to other milk-producing animals, and therefore the lower use of antibiotics in these animals, leads to this result. The findings obtained as a result of this study are valuable in terms of public health. It is important that no antibiotic residues are found in the analyzes.