Thermal and long-term freezing stability of ivermectin residues in sheep milk

Cerkvenik, V.; Doganoc, Darinka Z.; Skubic, Valentin; Beek, W.M.J.; Keukens, H.J.

doi:10.1007/s002170100307

Cited by 25 publications

(18 citation statements)

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“…1%). The validation results for ewes' milk have already been presented (Cerkvenik et al 2001). Solid phase extraction eluates in acetonitrile were completely stable during three-day storage at 4 8C, while the high stability of the derivatized standards and samples (kept in darkness) was limited to 1 .…”

Section: Validation Of the Analytical Methodsmentioning

confidence: 96%

“…For the determination of IVM residues in milk products, a previously used analytical method for milk (Cerkvenik et al 2001) was successfully adapted, with some modifications, during our experiment. To estimate the content of IVM in the samples, its main component (H 2 B 1a ) was quantified, although the analytical method can also detect the minor component (H 2 B 1b ).…”

Section: Validation Of the Analytical Methodsmentioning

confidence: 99%

“…The main purpose of conducting the experiments described was to examine the distribution and stability of IVM residues in ewes' milk submitted for processing. The thermisation of ewes' milk during pasteurization (74 8C, 40 s), high pasteurization (80 8C, 1 min) and boiling (100 8C, 10 s) did not influence IVM residue concentrations (Cerkvenik et al 2001). Because of the sensitivity of IVM to acidic conditions (Downing, 1989), it was possible that the substance could be partly or completely degraded during lactic acid fermentation.…”

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confidence: 93%

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Fate of ivermectin residues in ewes' milk and derived products

Cerkvenik

Perko

Rogelj

et al. 2004

Journal of Dairy Research

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The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0 . 2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing ; 30-and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin cheese). The concentration of the H 2 B 1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matrix, between 87 and 100%. Limits of detection in the order of only 0 . 1 mg H 2 B 1a /kg of product were achieved. Maximum concentrations of IVM were detected mostly at 2 d after drug administration to the ewes. The highest concentration of IVM was found on day 2 in 60-day ripened cheese (96 mg H 2 B 1a /kg cheese). Secondary whey was the matrix with the lowest concentration of IVM (< 0 . 6 mg H 2 B 1a / kg). Residue levels fell below the limits of detection between day 5 (for secondary whey) and day 25 (for all cheese samples). In the matrices investigated, linear correlations between daily concentrations of IVM, milk fat and solid content were evident. During yoghurt production, fermentation and thermal stability of IVM was observed. During cheese production, approximately 35 % of the IVM, present in the raw (bulk) milk samples, was lost. From the results it was concluded that the processing of ewes' milk did not eliminate the drug residues under investigation. The consequences of IVM in the human diet were discussed. Milk from treated animals should be excluded from production of fat products like cheese for longer after treatment with IVM than for lower fat products.

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Section: Validation Of the Analytical Methodsmentioning

confidence: 96%

Section: Validation Of the Analytical Methodsmentioning

confidence: 99%

mentioning

confidence: 93%

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Fate of ivermectin residues in ewes' milk and derived products

Cerkvenik

Perko

Rogelj

et al. 2004

Journal of Dairy Research

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“…This compound-dependent stability during cooking is supported by studies of nitrofuran residues by Cooper and Kennedy (2007) and malachite green residues by Mitrowska et al (2007). However, to date, the assessment of the stability of anthelmintic drug residues in foods has been piecemeal and limited to the effects of pasteurisation on the macrocyclic lactones, including ivermectin, in milk (Imperiale et al 2009;Cerkvenik et al 2001), and the effects of various cooking procedures on ivermectin in porcine liver and bovine, porcine and salmon muscle (Rose et al 1998;Slanina et al 1989), levamisole in bovine and porcine muscle (Rose et al 1995a;Hsu and Epstein 1993) and oxfendazole in bovine liver (Rose et al 1997). …”

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confidence: 99%

Stability during cooking of anthelmintic veterinary drug residues in beef

Cooper

Whelan

Danaher

et al. 2011

Food Additives & Contaminants: Part A

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“…Ivermectin pada awalnya diperkenalkan sebagai obat anti parasit, baik endoparasit maupun ektoparasit pada ternak dan hewan kesayangan Ivermectin adalah makrolida berasal dari Streptomyces avermitilis dan merupakan campuran dari dua avermectin yang dimodifikasi secara kimia dengan kandungan 22,23dihydroavermectin-B1a sebesar 80% dan 22,23-dihydroavermectin-B1b sebesar 20% (Cerkvenik et al, 2001;Gonzalez et al, 2009). Sifat sangat lipofilik menyebabkan ivermectin dapat terdistribusi secara luas dengan volume distribusi (Vd) yang luas pada semua spesies.…”

Section: Struktur Sifat Dan Cara Kerja Ivermectinunclassified

Penggunaan Antiparasit Ivermectin pada Ternak: Antara Manfaat dan Risiko

Yanuartono

Indarjulianto

Nururrozi

et al. 2020

Jurnal Sain Peternakan Indonesia

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Ivermectin belongs to macrocyclic lactones and is currently one of the most widely used antiparasitic drugs worldwide since its efficacy is well established. Ivermectin is highly active against a wide spectrum of nematode species, including most larvae, adult forms and also highly effective against many arthropod parasites of livestock animals. All ectoparasites are susceptible to ivermectin, including mites, ticks and biting flies. Toxicity to ivermectin is rarely found in livestock. Ivermectin poisoning is usually caused by mismanagement of medication by farmers in the form of excessive doses of ivermectin. The signs of toxicosis are mydriasis and depression, followed by ataxia, recumbency, and death. Symptomatic and supportive therapy can be given to suppress the effects of poisoning, however the most appropriate treatment is antidotes administration such as picrotoxin or physostigmine.

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Thermal and long-term freezing stability of ivermectin residues in sheep milk

Cited by 25 publications

References 0 publications

Fate of ivermectin residues in ewes' milk and derived products

Fate of ivermectin residues in ewes' milk and derived products

Stability during cooking of anthelmintic veterinary drug residues in beef

Penggunaan Antiparasit Ivermectin pada Ternak: Antara Manfaat dan Risiko

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