Investigation of the presence of some antibiotics in Raw Goat milk collected from Ankara, Kırıkkale and Çankırı provinces

Abstract

Antibiotics used on animals with food value may cause residual problems in food in terms of public health. This situation can cause serious problems in terms of human health. Raw milk, which is one of the products that are important in terms of food value, is one of the foods that are likely to contain antibiotics, even in trace amounts. In this study, 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 (enrofloxacin, sulfametoxazole, tilosin, penicillin G, oxytritracycline) and it was aimed to determine the residue levels of these substances in milk. For this purpose; Within one year and in two different periods, 150 raw goat milks were collected from the enterprises belonging to goat milk breeders and analyzed in terms of antibiotics specified by HPLC method. The retention times for enrofloxacin, sulfamethoxazole, tylosin, penicillin G and oxytetracycline were 7.9; 9.7; 11.5; 5.4; 7.3 min. aspect; LOD values are 1.47, respectively; 0.8; 7.51; 2.69; 8.89 µg/L and LOQ values of 4.47, respectively; 2.44; 22.78; 8.16; It was found to be 26.96 µg/L, as a result of the analysis, no antibiotic residues were detected in the goat milk samples. It is predicted that goats have a higher level of disease resistance than other milch animals, therefore, it is foreseen that the lower use of antibiotics in these animals leads to this result.