Identification and dietary exposure assessment of tetracycline and penicillin residues in fluid milk, yogurt, and labneh: A cross-sectional study in Lebanon

Abstract

Background and Aim: The safety and quality of dairy products are considered to be of significant importance to human health. Although antimicrobial drugs are essential for disease treatment in modern medicine, the use of these drugs can have undesired consequences for human and animal health. This study aimed to investigate the presence of tetracycline and penicillin residues in raw, pasteurized, and UHT cow's milk of different fat contents, as well as in the dairy products yogurt and labneh, a traditional Lebanese product. Materials and Methods: A total of 44 samples, 4 raw, 9 UHT, 9 pasteurized milk, 10 yogurt, and 12 labneh samples from common local brands available in the Lebanese market were collected from Keserwan regions in May 2016. Tetracycline and penicillin residues were determined using a competitive enzyme-linked immunosorbent assay (ELISA) technique. Results: The mean values for tetracycline and penicillin were all below the limit of detection (LOD) of the ELISA kit of a maximum standard concentration of 1.80 μg/kg and 4.00 μg/kg, respectively. All samples tested positive for antibiotic residues. The detection rate for tetracycline in milk (n=22) samples was 86.4% with a mean residues value of 1.16±0.70 μg/kg. The detection rate of tetracycline in labneh (n=12) and yogurt (n=10) samples was 50% for each with a mean value of 1.76±0.40 μg/kg and 0.63±0.12 μg/kg, respectively. As for penicillin residues, 90.9% of the milk (n=22) samples tested positive with a mean value of 0.52±0.25 μg/kg. The detection rate in labneh (n=12) and yogurt (n=10) samples was 0% for penicillin residues, where mean values were all below the LOD (<1.25 μg/kg) for these dairy products. None of the samples exceeded the maximum residue levels. The estimated dietary intake (EDI) for tetracycline and penicillin residues for all dairy products is 2.09 ng/kg body weight (BW)/day resulting in 0.007% of the acceptable daily intake (ADI) and 1.83 ng/kg BW/day resulting in 0.006% of the ADI, respectively. Conclusion: All EDI values were below the ADI set for each antibiotic residue and do not exceed relevant toxicological reference values. However, concerns might still be present from consumption of other animal food products containing residues. Moreover, the long-term exposure to such residues is still unknown as a result of bioaccumulation; it is a challenging process to determine the actual dietary consumption of foods containing antibiotic residues; hence, the human health risk cannot be easily predicted.

Exposure assessment of the consumers living in Mount Lebanon directorate to antibiotics through medication and red meat intake: A cross-sectional study

“…To the best of our knowledge, there has been a lack of comprehensive data concerning Lebanese exposure to antibiotic from clinical use and residues in foods. Only one study revealed that penicillin and tetracycline residues in dairy products marketed in Lebanon were below the maximum residue limits (MRLs) [28].…”

Dietary Exposure Assessment of Veterinary Antibiotics in Pork Meat on Children and Adolescents in Cyprus

“…That is why it is important to monitor the concentration levels of antibiotic residues in animals and in food products of animal origin [ 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. Studies on the quantitative risk assessment of foods provide important frameworks to address some of the issues related to the risk to human health from the intake of various residues via food [ 32 , 33 , 34 , 35 , 36 ]. Recently, a study on the residue concentrations and exposure levels of ethoxyquin and ethoxyquin dimer in farmed aquatic animals in Korea has been published [ 37 ].…”

Human Health Risks Related to Penicillin G and Oxytetracycline Residues Intake Through Beef Consumption and Consumer Knowledge About Drug Residues in Maroua, Far North of Cameroon

“…Studies conducted in several countries have highlighted the level of risk faced by populations consuming food of animal origin containing antibiotic residues ( 15 – 17 ). For example, in Lebanon, the risks due to tetracycline and penicillin residue intake from all dairy products were estimated at 0.007 and 0.006%, respectively ( 18 ). Bou-Mitri et al ( 19 ) from their study in the same country found that the dietary exposure to penicillin through meat consumption was equivalent to 88.3, 31.9, and 5.7% of the acceptable daily intake (ADI), using Tiers 1, 2, and 3 approaches, respectively.…”