Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/5108
Title: Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean
Authors: Hassan, Hussein F.
Saidy, Liz
Haddad, Rita
Hosri, Chadi
Asmar, Shady
Jammoul, Adla
Jammoul, Rola
Hassan, Hamad
Serhan, Mireille 
Affiliations: Department of Nutritional Sciences 
Keywords: Antibiotics
Cheeses
Liquid chromatography–mass-spectrometry
Oxytetracycline
Processing
Tylosin
Issue Date: 2021
Part of: Veterinary World
Volume: 14
Issue: 6
Start page: 1644
End page: 1649
Abstract: 
Background and Aim: Transfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of production. The aim of this study was to assess the effects of skimming, pasteurization, curding, pressing, salting, cheese boiling, and whey acidification/heating on two widely used antibiotics in Lebanon, oxytetracycline (OTC) and tylosin (TYL), in the manufacture of commonly consumed cheeses in the East Mediterranean.

Materials and Methods: Four hundred and fifty kilograms of full-fat bovine milk were spiked with OTC and TYL, then skimmed and pasteurized using holder and high-temperature short-time (HTST) methods. Milk was then processed to make cheeses (23 kg Baladi, 20 kg Akkawi, 20 kg Halloum, and 18 kg Double Cream). Liquid chromatography–mass-spectrometry was used to measure antibiotics. Analysis was performed using Statistical Package for the Social Sciences v25.

Results: Skimming significantly (p=0.015) decreased TYL concentration by 68.6%. OTC degradation during holder (41- 54%) proved to be significant (p=0.015). HTST had a significant (p=0.012) effect on TYL with 32% degradation. Curding step in making Baladi had a significant (p=0.028) effect on OTC only with the concentration increasing by 1.5-fold. Acidification and heating of whey to produce Double Cream decreased significantly (p=0.037) OTC concentration (14.7- 46.3%), while TYL concentration increased significantly (p=0.000) by 300%. Pressing and salting in making Akkawi did not have any significant effect, while cheese boiling in making Halloum significantly decreased both antibiotics.

Conclusion: OTC is transferred to Baladi and Akkawi (curd based) mainly, while double cream (whey based) has a high level of TYL transfer. Hence, people who consume these cheeses excessively could be exposed to high amounts of both antibiotics and thus be prone to their detrimental effect on health.
URI: https://scholarhub.balamand.edu.lb/handle/uob/5108
Open URL: Link to full text
Type: Journal Article
Appears in Collections:Department of Nutritional Sciences

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