Food Industry and Pharmaceutics, a Substantial Challenge by Antibiotic Residues

Abstract

Dairy products are healthy food items that include a number of vital nutrients. It has been demonstrated that residual antibiotics have contaminated such products.  These residues have a number of negative health impacts on people. They intensify major allergic reactions as well as antimicrobial resistance against a number of dangerous pathogens. Antibiotic residual levels in milk and milk products have been alleviated and reduced using a variety of techniques, including heat treatments.  Reductions in antibiotics overflow into dairy products have not been significantly remarkable, driving researchers to find new approaches to prevent or reduce their risk  and limit their complications on human health. In this chapter we describe the misuse of antibiotic above approved safe levels, as well as the pharmacokinetics of more common antibiotics to understand their end use effects on consumers. The misuse of antibiotics is highly linked to antimicrobial resistance, given the extraordinary genetic modulatory abilities of bacteria. To minimize the need for unnecessary milk disposal and associated health risks, milk needs to evaluated at several production levels from collection to consumption. Analytical methods include chromatography,   high tension electrophoresis, STAR protocol, NIR spectroscopy and others. Herein, our summary provides valuable context on the importance of the treatment of "antibiotic overloaded" milk with heat as an effective tool to minimize overflow into end consumers.