Pharmacokinetics, Distribution, Bioavailability, and Relationship to Antibiotic Residues

Lees, P.; Toutain, Pierre‐Louis

doi:10.1002/9781118067208.ch2

Cited by 5 publications

(3 citation statements)

References 90 publications

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“…Thus, the high water solubility of β-lactams and erythromycin with dissociation constant (pK a ) values ranging from 2.6 to 8.8 (Reeves, 2011;Giguère, 2013) could explain the lower retention rates obtained for those substances that are mostly transferred from the cheese to the whey during the draining-off. On the contrary, the high fat affinity of quinolones and oxytetracycline (Giguère, 2013) favors their trapping in the cheese matrix, containing high concentrations of fat and protein with which oxytetracycline can also interact to form stable chelates (Lees and Toutain, 2011); this likely explains the high retention rate (68%) calculated for this substance.…”

Section: Antibiotic Residues In Goat Milk Cheesesmentioning

confidence: 99%

Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics

Quintanilla

Beltrán

Molina

et al. 2019

Journal of Dairy Science

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The aim of this study was to evaluate the transfer of the most widely used antibiotics in dairy goats from milk to cheese as well as their effect on the cheesemaking process and cheese characteristics during ripening. Antibiotic-free milk was spiked individually with 7 veterinary drugs (amoxicillin, benzylpenicillin, cloxacillin, erythromycin, ciprofloxacin, enrofloxacin, and oxytetracycline) at an equivalent concentration of the European Union maximum residue limit. Spiked goat milk was used to make mature Tronchón cheeses, which were analyzed at 0, 30, and 60 d of maturation to determine pH, chemical composition, proteolytic and lipolytic activities, and color and textural properties. A sensory evaluation of 60-d ripened cheeses was carried out. Cheeses from raw antibiotic-free goat milk were made simultaneously to be used as reference. The cheese-making process was unaffected by the presence of most antibiotics evaluated. Only erythromycin and oxytetracycline significantly increased the time required for cheese production (122 ± 29 and 108 ± 25 min, respectively). However, variable amounts of antibiotics, ranging from 7.4 to 68%, were transferred from milk to cheese, with oxytetracycline and quinolones showing the highest retention rates. In general, antibiotic residues present in the cheeses at the beginning of maturation decrease significantly along time. Thus, β-lactams and erythromycin residues were not detectable after 30 d of ripening. However, relatively high concentrations of enrofloxacin (148 ± 12 µg/kg) and ciprofloxacin (253 ± 24 µg/kg) residues were found in the cheeses after 60 d of maturation. The quality characteristics of the Tronchón cheeses were only slightly affected by such substances, with few significant differences in the free fatty acid concentration and color and textural properties of the cheeses. Results herein indicate that the use of goat milk containing antibiotics, such as quinolones, at the European Union maximum residue limit for cheese production could adversely affect the safety of the final products because relatively high concentrations of these substances could be retained in soft and semi-mature cheeses, making it necessary to assess the risk for consumer health. Studies on the partition of the antibiotic substances during cheese-making, using specific technologies, would be convenient to guarantee the safety of cheese and related products.

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Section: Antibiotic Residues In Goat Milk Cheesesmentioning

confidence: 99%

Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics

Quintanilla

Beltrán

Molina

et al. 2019

Journal of Dairy Science

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“…As well as food safety considerations, arising from drug, drug metabolite and pesticide residues in foodstuffs (Reeves, ; Lees & Toutain, ), advanced and developing societies are increasingly concerned with the impact of veterinary medicines on the environment (Boxall, ). Environmental consequences of treating cattle with ivermectin relate to the effects of excreted drug on the cow pat fauna, associated with the absence of dung‐degrading insects (Wall & Strong, ).…”

Section: Factors Determining or Influencing Past Present And Future mentioning

confidence: 99%

Veterinary pharmacology: history, current status and future prospects

Lees

Fink‐Gremmels

Toutain

2013

Vet Pharm & Therapeutics

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Veterinary therapeutics, based on the art of Materia Medica, has been practised for countless centuries, but the science of veterinary pharmacology is of very recent origin. This review traces the contribution of Materia Medica to veterinary therapeutics from the Egyptian period through to the Age of Enlightenment. The first tentative steps in the development of the science of veterinary pharmacology were taken in the 18th century, but it was not until the mid 20th century that the science replaced the art of Materia Medica. This review traces the 20th century developments in veterinary pharmacology, with emphasis on the explosion of knowledge in the 35 year period to 2010. The range of factors which have influenced the current status of the discipline are reviewed. Future developments are considered from the perspectives of what might be regarded as desirable and those innovations that might be anticipated. We end with words of encouragement for young colleagues intent upon pursuing a career in veterinary pharmacology.

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“…Thus, the high water solubility of β-lactams and erythromycin with pKa values ranging from 2.6 to 8.8 (Reeves, 2011; could explain the lower retention rates obtained for those substances that are mostly transferred from the cheese to the whey during the draining-off. On the contrary, the high fat affinity of quinolones and oxytetracycline favors their trapping in the cheese matrix, containing high concentrations of fat and protein with which oxytetracycline can also interact to form stable chelates (Lees and Toutain, 2011), likely to explain the high retention rate (68%) calculated for this substance.…”

Section: Antibiotic Residues In Goat Milk Cheesesmentioning

confidence: 99%

Effect of antibiotics in goat milk on the manufacture and characteristics of cheese

Vázquez¹,

Galicia²

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A lo largo de la realización de esta tesis doctoral he tenido la oportunidad de aprender lecciones para mi vida, tanto personal como profesional. Esto no hubiera sido posible sin la ayuda desinteresada de personas de distintos ámbitos, con las que he compartido y aprendido a lo largo de estos años y a las que quiero agradecer toda la ayuda brindada. A mis directoras de tesis, Mª Pilar Molina e Isabel Escriche, por confiar en mí para la realización de esta investigación. Gracias por vuestras enseñanzas, por guiarme, por la paciencia y por vuestro apoyo constante. Quiero agradecer a Mª Carmen Beltrán, ya que has hecho tuyo este esfuerzo, gracias por tu apoyo y enseñanzas. A Kasper Hettinga, por aceptarme en su grupo de investigación de Wageningen University and Research, por la amabilidad y por la confianza depositada. A Eva Doménech e Isabel Hernando, que han colaborado con la realización de estos estudios. Muchas gracias Eva por la dedicación en tiempos difíciles.

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Pharmacokinetics, Distribution, Bioavailability, and Relationship to Antibiotic Residues

Cited by 5 publications

References 90 publications

Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics

Characteristics of ripened Tronchón cheese from raw goat milk containing legally admissible amounts of antibiotics

Veterinary pharmacology: history, current status and future prospects

Effect of antibiotics in goat milk on the manufacture and characteristics of cheese

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