Andy Montoya
The presence of antibiotic residues in milk and dairy products has been a growing concern for public health. While the European Union has established maximum residue limits in milk, these do not guarantee the absence of drug residues. Goat cheese, a dairy product, may contain antibiotics as a result of their presence in the milk used to make the cheese. This has been observed in studies from Africa and Asia, where antibiotic residues were found in commercial goat milk. The transfer of antibiotics from milk to cheese depends on the characteristics of the production process and the treatments included. The safety implications of antibiotic residues in goat cheese are currently being evaluated, with particular attention to the development and spread of antimicrobial resistance.
| Characteristics | Values |
|---|---|
| Antibiotics in goat cheese | Relatively high concentrations of antibiotics could remain in goat cheese, with retention rates above 50% in most cases |
| Antibiotics tested | Amoxicillin, benzylpenicillin, cloxacillin, neomycin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline |
| Safety margin | Elevated safety margin for all antibiotics and age groups considered |
| Antimicrobial resistance | Large amounts of antibiotics retained in cheese might contribute to the development and spread of antimicrobial resistance |
| Maximum residue limits | The European Union has established maximum residue limits in milk, but these do not guarantee the absence of drug residues in milk and related products |
| Drug residues | Drug residues in milk and cheese samples were analyzed by liquid chromatography-tandem mass spectrometry |
| Surveillance | Very few studies analyze milk from goats, and surveillance reports from the EFSA do not include goat milk |
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What You'll Learn
Antibiotics in goat cheese and public health concerns
Antibiotics are commonly used to prevent and treat diseases in dairy animals. However, their misuse has led to concerns about the presence of antibiotic residues in milk and dairy products, including goat cheese. The European Union has established maximum residue limits (MRLs) for antibiotics in milk, but these do not guarantee the absence of drug residues.
The presence of antibiotic residues in goat cheese is a public health concern. While there is limited information on the transfer of antibiotics from milk to cheese, studies have found that most antibiotics present in raw milk remain in pasteurized milk and are transferred to cheese to a significant extent, with retention rates above 50% in most cases. This transfer can impact the characteristics of the cheese, affecting free fatty acid concentration, color, and texture.
The consumption of goat cheese with antibiotic residues can contribute to the development and spread of antimicrobial resistance, which is a significant public health issue worldwide. The safety margin of goat cheese regarding antibiotics has been assessed, considering different age groups (children, teenagers, and adults). For fresh cheese, an elevated safety margin was obtained for all antibiotics and age groups. However, the large amounts of antibiotics retained in the cheese could still have adverse effects on public health.
To address this issue, some countries, like Spain, have implemented controls to detect the presence of antibiotic residues in milk before it is used to make cheese. However, there are still very few studies analyzing the presence of antibiotics in goat milk and cheese, particularly in regions like the Mediterranean, where goat milk is primarily used for cheese production. More research is needed to increase the safety margin and protect public health.
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Antibiotic residues in goat cheese
Antibiotics have long been used to prevent and treat common diseases in dairy animals, and for prophylactic purposes. However, in recent times, there has been growing concern about the abuse and misuse of these drugs, which has led to their presence in derived foods, such as milk and dairy products. This has sparked a need to assess the presence of antibiotic residues in milk and dairy products, and their potential impact on food safety.
Goat cheese, a product of goat milk, is one such dairy product that has been the subject of study for antibiotic residues. Research has shown that relatively high concentrations of antibiotics can remain in pasteurized fluid goat milk and related products like fresh cheese and cheeses with a short ripening period. The transfer of antibiotics from milk to cheese during the cheese-making process depends on the characteristics of the production process and the treatments included.
The European Union has established maximum residue limits (MRLs) for antibiotics in milk, but these limits do not guarantee the absence of drug residues in milk and its products. In fact, studies have found that most antibiotics present in raw milk remain in pasteurized milk and are transferred to cheese to a significant extent, with retention rates above 50% in most cases. For instance, in a study where goat milk was spiked with known antibiotics, variable amounts of antibiotics ranging from 7.4 to 68% were transferred to the cheese.
The presence of antibiotics in goat cheese is a concern for public health. High levels of antibiotics in cheese might contribute to the development and spread of antimicrobial resistance, which is a global health concern. To address this issue, withdrawal periods have been established for milk-producing animals, including goats, to ensure that foodstuffs do not contain harmful levels of antibiotic residues. However, the specific transfer of antibiotics from milk to cheese and its potential effects on food safety require further study.
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The transfer of antibiotics from goat milk to cheese
The presence of antibiotics in goat milk and cheese is a concern for public health. Although the European Union has established maximum residue limits in milk, these do not guarantee the absence of drug residues in milk and related products. There is currently limited information available on the transfer of antibiotic residues from milk to other dairy products and their potential effects on food safety.
Goat milk and cheese may contain antibiotics due to the use of these drugs in dairy animals for the prevention and treatment of diseases. The transfer of antibiotics from milk to cheese depends on the characteristics of the production process and the treatments included. In most cases, the production of cheese includes a first step of pasteurizing the milk. However, it has been found that most antibiotics present in raw milk remain in pasteurized milk and are transferred to cheese to a high extent, with retention rates above 50% in most cases.
A study analyzed drug residues in milk and cheese samples using liquid chromatography-tandem mass spectrometry. The safety margin of goat's milk products was calculated, taking into account different age groups (children, teenagers, and adults). The results showed that most antibiotics present in raw milk remained in pasteurized milk and were transferred to cheese. The minimum safety margin in pasteurized milk was obtained for enrofloxacin, ciprofloxacin, and erythromycin for the children's group.
For fresh cheese, an elevated safety margin was obtained for all antibiotics and age groups considered. However, the large amounts of antibiotics retained in the cheese might contribute to the development and spread of antimicrobial resistance, which is a significant public health concern worldwide. Therefore, it is important to continue studying the traceability of antibiotics in cheese to increase the safety margin and assess the adequacy of current control systems.
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The safety margin of goat's milk products
Antibiotic Residues
Goat's milk, like other types of milk, can contain traces of antibiotics. The European Union has set maximum residue limits for antibiotics in milk, but these limits do not guarantee the absence of drug residues. Antibiotic residues in milk are a concern for public health, especially when transferred to other dairy products like cheese.
Studies have found that most antibiotics present in raw goat's milk remain in pasteurized milk and are transferred to cheese to a significant extent, with retention rates above 50% in most cases. This transfer rate varies depending on the specific antibiotic and the type of cheese. For example, quinolone and macrolide drugs have lower safety margins in pasteurized goat's milk.
Microbiological Quality
The microbiological quality of goat's milk and its products is an important consideration for food safety. Unlike cow's milk, which has stringent hygiene and quality regulations, the standards for goat's milk production and distribution are more relaxed. This is due to various factors, including lower production per head, challenges with machine milking, and the conditions in which the herds are raised.
To ensure the safety of goat's milk products, proper hygienic conditions during milking and pasteurization are crucial. The production of safe cheese is closely linked to pasteurization, as evidenced by recorded cases of intoxication from cheese consumption involving improper temperature control during this process.
Allergies and Intolerances
Goat's milk also offers advantages in terms of allergies and intolerances. Many people who are allergic to cow's milk can consume goat's milk products without adverse reactions. This is not typically due to lactose intolerance but rather differences in other components, such as lower lactose content and distinct protein forms.
Nutritional Benefits
Goat's milk provides several nutritional benefits compared to cow's milk and plant-based alternatives. It is naturally homogenized, easier to digest due to smaller fat globules, and an excellent source of protein, calcium, potassium, phosphorous, magnesium, and vitamin A. It has a higher fat and calorie content than cow's milk, contributing to its popularity in many countries outside the United States.
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The presence of antibiotics in goat cheese
The European Union has established maximum residue limits for antibiotics in milk, but these do not guarantee the absence of drug residues. Very little is known about the transfer of antibiotics from milk to other dairy products and their potential impact on food safety. However, studies have shown that most antibiotics present in raw milk remain in pasteurized milk and are transferred to cheese to a significant extent, with retention rates above 50% in most cases.
A study by Quintanilla et al. (2019) analysed the presence of drug residues in pasteurized goat's milk and fresh cheese using liquid chromatography-tandem mass spectrometry. Eight antibiotics were selected, and three batches of fresh cheese were made from pasteurized goat's milk containing these drugs at legal safety levels. The safety margin of the dairy products was then calculated, taking into account different age groups (children, teenagers, and adults).
The results showed that high concentrations of antibiotics could remain in pasteurized fluid goat milk and related products, such as fresh cheese and cheeses with a short ripening period. Oxytetracycline and quinolones presented the highest retention rates, with significant concentrations remaining in cheeses after 60 days of ripening. The large amounts of antibiotics retained in the cheese may contribute to the development and spread of antimicrobial resistance, which is a significant public health concern worldwide.
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Frequently asked questions
Yes, goat cheese can contain antibiotics. Studies have shown that antibiotics present in raw milk can remain in pasteurized milk and be transferred to cheese. The amount of antibiotics transferred from milk to cheese can range from 7.4 to 68%.
The presence of antibiotics in goat cheese is a concern for public health. High levels of antibiotics in cheese may contribute to the development and spread of antimicrobial resistance, which can have negative impacts on human and environmental health.
The European Union has established maximum residue limits for antibiotics in milk. However, these limits do not guarantee the absence of drug residues in milk and related products. Withdrawal periods have been established for milk-producing animals to ensure that foodstuffs do not contain harmful levels of antibiotics.
