Antibiotic residues in food of animal origin: effect of heat treatment on some antibiotic molecules used in veterinary medicine

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Research Paper 01/02/2022
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Antibiotic residues in food of animal origin: effect of heat treatment on some antibiotic molecules used in veterinary medicine

Serge Samandoulougou, Hamidou Compaore, Fidèle Wend-Bénédo Tapsoba, André Jules Ilboudo, Hagretou Sawadogo/Lingani
Int. J. Biosci. 20(2), 116-125, February 2022.
Copyright Statement: Copyright 2022; The Author(s).
License: CC BY-NC 4.0

Abstract

Foods of animal origin containing residues of antibiotics are mostly not consumed raw. They undergo heat treatment through unit operations such as cooking, pasteurization, frying etc. These heat treatments induce effects on antibiotic residues in food of animal origin. The objective of this study is to assess the effect of heat treatment on antibiotic molecules that may be found as residues in meat, milk or eggs consumed. The effects of heat treatments on oxytetracycline, chlortetracycline, penicillin G, streptomycin and chloramphenicol were evaluated. The evaluation was made by visual observation to appreciate the color changes and the formation of precipitates. Also, microbiological methods have use to measure the inhibitory capacity of antibiotics subjected to thermal treatment. Spectrophotometry and high performance liquid chromatography (HPLC) have permit to quantify and identify antibiotics. It emerges from this evaluation that heat treatment can cause, on the one hand, a degradation of certain antibiotics with an increase or decrease in their inhibitory capacity. On the other hand, antibiotic molecules can change their conformation or remain stable under different heat treatments. Residues of antibiotics which may be found in foods of animal origin are not removed by heat treatments; but they remain stable or undergo modifications which can make them more or less toxic.

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