676 research outputs found
Control and prevention of antibiotic residues and contaminants in sheep and goat s milk
[EN] The use of veterinary drugs to treat mastitis and other pathologies in dairy sheep and goats is a usualpractice in current production systems. The risk of antibiotic residues in milk on farms is high if goodfarming practices are not applied, in this sense control measures must be implemented to prevent drugresidues from entering the food chain. Moreover there are other compounds that may contaminate milkvia the environment, water or animal feed, such as mycotoxins that are one of the most harmful contam-inants given their negative effects on consumer health. This work presents the problems that arise whenresidues and contaminants are present in sheep and goat s milk. It also addresses the causes and theconsequences of their presence, and the main measures of prevention and control required to guaranteemilk that is safe for consumers and of high quality for the dairy industry.Berruga Fernandez, MI.; Molina Casanova, AM.; Althaus, RL.; Molina Pons, MP. (2016). Control and prevention of antibiotic residues and contaminants in sheep and goat s milk. Small Ruminant Research. 142:38-43. https://doi.org/10.1016/j.smallrumres.2016.02.023S384314
Microbial System for Identification of Antibiotic Residues in Milk
[EN] The aim of this study was to evaluate the ResScreen (R) microbiological system for the identification of antibiotic residues in milk. This microbiological system consists of two methods, the BT (betalactams and tetracyclines) and BS (betalactams and sulfamides) bioassays, containing spores of G. stearothermophilus subsp. calidolactis, culture media and indicators (acid-base and redox). The detection limits of 29 antimicrobial agents were calculated using a logistic regression model.
Both methods detect residues of penicillin-G, ampicillin, amoxicillin, cloxacillin, oxacillin, cephalexin, cefoperazone and ceftiofur (R) at levels close to their Maximum Residue Limits (MRL). The BT bioassay also presents good sensitivity to tetracycline and oxytetracycline residues, whereas the BS bioassay detects sulfadiazine, sulfamethoxazole and sulfathiazole residues in milk.
The simultaneous use of both bioassays identifies betalactam, tetracycline and sulfamide residues in milk. Neomycin, tylosin and lincomycin residues can also be detected, but these molecules arc positive with the BT and BS bioassays, e.g., betalactams, given the microorganisms' sensitivity to these molecules.This research work has been carried out as part of the CAI+D'09/11 Project (No. 033-173 Res.C.D. No. 100/09) and supported by financial assistance from the Universidad Nacional del Litoral (Santa Fe, Republica Argentina).Nagel, OG.; Molina Pons, MP.; Althaus, RL. (2011). Microbial System for Identification of Antibiotic Residues in Milk. Journal of Food and Drug Analysis. 19(3):369-375. http://hdl.handle.net/10251/80981S36937519
Academic Contest and Social Networking to Promote Technology and Information Literacy among University Students
AbstractSpanish universities have recently adapted their studies to the requirements of the European Higher Education Area (EHEA). This process has involved the consideration of the development of computer and informational skills as an academic objective. In order to develop these skills, among other activities, an informative video has been disseminated. The design of the communication campaign, developed through viral marketing and social networks has been the result of and empirical research carried out by students of the University of Valencia. This paper describes the research objectives, questions, techniques and main findings
Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability
[EN] Aflatoxin M1 (AFM1
) distribution in curd, whey, Manchego cheese, the traditional Spanish whey
cheese Requesón and Requesón whey, and its stability during two different cold treatments, have been
studied. Raw ewe¿s milk was artificially contaminated with AFM1 in a final concentration of 50 and
100 ng kg-1, and was used to produce Manchego cheese. AFM1 determinations were carried out by
HPLC with fluorimetric detection after immunoaffinity clean-up. The mean AFM1 concentrations
in the produced curd and Manchego cheese were approximately 2- and 3-fold higher than the initial
milk they were made from, and the levels of this toxin remaining in whey were 42.3 % and 51.3 % of
the initial concentrations. In the Requesón samples, the mean AFM1 values were 1.7 times higher than
those in the corresponding whey, while 33.7 % and 44.4 % of the AFM1 concentration detected in milk
also appeared in the Requesón whey. Short refrigeration and freezing periods did not affect the toxin
levels in either curd or Requesón samples. When ewe¿s milk destined for Manchego cheese-making
is AFM1
-contaminated at the EU limit level (50 ng kg-1) or double, a concentration of this toxin will
appear in the manufactured products, but values will be considerably below the toxic doses (Tolerable
Daily Intake = 2 ng kg-1 body weight per day), which poses a human health problem.Rubio, R.; Moya Salvador, VJ.; Berruga Fernandez, MI.; Molina Pons, MP.; Molina Casanova, A. (2011). Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability. Mljekarstvo. 61(4):283-290. http://hdl.handle.net/10251/90949S28329061
Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk
[EN] The microbiological method to attain a sensitive detection of macrolides using Bacillus megaterium in agar medium
with fusidic acid was designed. To this aim, Mueller-Hinton medium fortified with glucose at pH 8.0, a combination
of redox indicators (brilliant black and toluidine blue) and different concentrations of fusidic acid were tested. The
addition of fusidic acid in the culture medium improves the sensitivity of this bacteria test and decreases the detection
limits of bioassay. The addition of 200 μg/l of fusidic acid detects 35 μg/l of erythromycin, 58 μg/l of tylosin, and
57 μg/l of tilmicosin in milk. This microbiological bioassay could be used as an alternative method of commercial
screening test for detecting macrolides in milk, in order to maintain food safety.Partly supported by the Universidad Nacional del Litoral, Santa Fe, Argentina, CAI+D-11 Projects PI 501 201101 00575 LI, H.C.D. Resol 205/13, and Agencia Nacional de Promocion Cientifica y Tecnologica, PICT 2011-368 Res. No. 140/12.Tumini, M.; Nagel, OG.; Molina Pons, MP.; Althaus, RL. (2016). Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk. Czech Journal of Food Sciences. 34(1):9-15. https://doi.org/10.17221/307/2015-CJFSS91534
Detection of antibiotics in goats' milk: Comparison of different commercial microbial inhibitor tests developed for the testing of cows' milk
[EN] Nine microbial inhibitor tests validated for cows' milk (BR-AS Special, CMT-Copan Milk Test, Delvotest
SP-NT, Delvotest T, Brilliant Black Reduction Test MRL, Charm Blue Yellow II, Charm CowSide II, Eclipse
100, Eclipse 3G) were applied to milk samples from 200 different individual goats. Interpretation of the
results was based on visual and instrumental reading. Samples initially testing positive were retested and
also tested after a milk pre-treatment (heat treatment, fat removal or fat removal followed by heat
treatment). With instrumental reading, most microbial tests commonly used for bovine milk were
suitable for goats' milk (specificity 95%), except for BR-AS Special, Charm Blue Yellow II and Delvotest
SP-NT. However, visual reading of the results decreased the specificity, with 95% specificity only for
CMT-Copan Milk Test, Eclipse 3G and Delvotest T. Fat removal followed by heat treatment proved the
most appropriate milk treatment to reduce false positive results for almost all tests.This work forms part of the grant EEBB-I-13-06255 financed by the Ministry of Science and Innovation (Madrid, Spain). The authors are grateful to Analytik in MilchProduktions-und Vertriebs-GmbH, Charm Sciences Inc., DSM Food Specialties, ZEULAB S.L. for their technological support. The authors thank MCC-Vlaanderen and Comite du Lait for the assistance with milk quality and composition analysis and appreciate the cooperation of the commercial dairy goat farms: J. VanWaes (Zaffelare, BE), 't Eikenhof (Lokeren, BE) and 't Leenhof (Zele, BE).Romero Rueda, T.; Van Weyenberg, S.; Molina Pons, MP.; Reybroeck, W. (2016). Detection of antibiotics in goats' milk: Comparison of different commercial microbial inhibitor tests developed for the testing of cows' milk. International Dairy Journal. 62:39-42. https://doi.org/10.1016/j.idairyj.2016.07.004S39426
Effect of subclinical mastitis on the yield and cheese-making properties of ewe's milk
[EN] This review covers an update of scientific knowledge about productive and technological consequences of subclinical mastitis in sheep milk. The literature reports individual milk yield losses of 2.6-43.1 %, being modulated by several factors as infection severity, production level, causal agents, and unilateral or bilateral IMI (1 or 2 infected glands, respectively). A compensatory increase of milk production from the uninfected gland when only one half was infected has been quantified in 6.6 %, compared with healthy halves of control sheep. This compensatory adaptation highlights the risk of underestimating subclinical mastitis in sheep. The mammary gland response is quick and milk yield losses in absolute terms remained constant within the following weeks, both when infection appear during lactation and when it is present from lambing.
With respect to the changes on main components in milk due to subclinical mastitis it has been clearly established a decrease in the concentration of lactose and an increase of that of whey proteins. The role played by lactose as an osmotic regulator results in a more accentuated decrease of its concentration in milk. This is why lactose is considered at present as a reliable potential indicator of subclinical mastitis. Whey proteins increase as a result of the increase of the blood-milk barrier permeability and the increased proteolysis of caseins. However, the content in milk of fat and casein are modified depending on the magnitude of milk yield reduction, being affected by a concentration or dilution effect. In any case, the ratio casein to protein (parameter independent of the milk volume) decreases as a result of infection.
The impairment of physical and chemical characteristics due to decreased udder health status is the responsible of the negative effect of increased SCC on the coagulation properties of milk, the curd yield and the quality of cheese. Low ratio of casein to protein in high bulk tank SCC milk enhances the extension of the rennet coagulation time (RCT) and curd firming time (k20) because there are more serum proteins and the stability of casein micelles are reduced as a result of hydrolysis. Those changes in turn led to poor syneresis, lower cheese yield, increased moisture content and lower fat and protein content in cheese.
Finally, there is a favourable relationship between lactose and milk technological properties because the decrease of this component in case of mastitis is associated with an increase of milk pH. Thus, the three parameters, SCC, pH, and lactose affect, contemporarily and independently, milk quality and coagulation properties, and this is why have been highlighted as potential indicators traits for improving cheese-making ability of sheep milk.This review is based on knowledge gained during work financially supported by means of a research fellowship from the regional government of Valencia ("Generalitat Valenciana").Martí-De Olives, A.; Peris Ribera, CJ.; Molina Pons, MP. (2020). Effect of subclinical mastitis on the yield and cheese-making properties of ewe's milk. Small Ruminant Research. 184:1-7. https://doi.org/10.1016/j.smallrumres.2019.106044S17184Albenzio, M., Marino, R., Caroprese, M., Santillo, A., Annicchiarico, G., & Sevi, A. (2004). 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