International Journal of Food Science and Agriculture

ISSN Print: 2578-3467 Downloads: 105240 Total View: 2049566
Frequency: quarterly ISSN Online: 2578-3475 CODEN: IJFSJ3

Beta-lactam Antibiotics Residues in Milk Samples Collected in Northern Tunisia

Abderraouf Gritli1,*, Yahia Teber2, Rim Lahmar2, Samir Ben Youssef2

1General Directorate of Military Health, Tunis, Tunisia.

2Laboratory of Pharmacy and Toxicology, National School of Veterinary Medicine of Sidi Thabet, 2020 Sidi Thabet, Manouba University, Manouba, Tunisia.

*Corresponding author: Abderraouf Gritli

Published: September 23,2021


Antibiotics are one of the most important drugs in large animal veterinary practice. However, antibiotics and especially β-lactam can be found as residues in different animal products particularly in milk from treated cows. The present survey was conducted between July 2016 and June 2017 in four governorates from Northern Tunisia, namely Jendouba, Béja, Kef and Siliana. A total of 10.699 bulk cow’s milk samples were collected and tested for the presence of β-lactam residues using the Penzym® test. Among them, 14 were positive. Even if the contamination rate was low (0.13%), the quantity of refused milk due to presence of β-lactam residues was relatively high (102.103 L) which represents 2.6% of the total volume of refused milk (3.874.103 L). Milk samples collected from the Kef governorate showed the highest proportion of antibiotic residues (0.64%), followed by the governorate of Béja (0.13%) and the governorate of Jendouba (0.07%).The presence of β-lactam residues in milk represents a real threat to animal and human health, systematic monitoring could be implemented in Tunisia for all milk productions in order to reduce these risks.


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How to cite this paper

Beta-lactam Antibiotics Residues in Milk Samples Collected in Northern Tunisia

How to cite this paper: Abderraouf Gritli, Yahia Teber, Rim Lahmar, Samir Ben Youssef. (2021) Beta-lactam Antibiotics Residues in Milk Samples Collected in Northern Tunisia. International Journal of Food Science and Agriculture5(3), 550-554.