Publication:
Transfer of some macrolide group antibiotics from spiked milk to melting cheese and determination of their processing factor with lc-ms/ms

dc.contributor.authorÜlkü, Niyazi
dc.contributor.authorKiraz, Deniz
dc.contributor.authorKaygısız, Meral
dc.contributor.authorEren, Orhan
dc.contributor.authorAzar, İsmail
dc.contributor.authorYavuz, Arzu
dc.contributor.authorDeğirmenci, Gökhan
dc.contributor.authorTürkmen, Ramazan
dc.contributor.authorAdas, Aziz
dc.contributor.buuauthorTAYAR, MUSTAFA
dc.contributor.buuauthorÖzcan, Ali
dc.contributor.buuauthorYIBAR, ARTUN
dc.contributor.departmentBesin Hijyeni ve Teknolojisi Ana Bilim Dalı.
dc.contributor.departmentVeteriner Fakültesi
dc.contributor.researcheridAAH-2904-2021
dc.contributor.researcheridABE-9200-2022
dc.date.accessioned2025-02-12T11:49:04Z
dc.date.available2025-02-12T11:49:04Z
dc.date.issued2024-08-30
dc.description.abstractThe study is aimed at assessing residue levels and distribution of five macrolide antibiotics (erythromycin, neospiramycin, spiramycin, tilmicosin, and tylosin) in cheese and whey using liquid chromatography-tandem mass spectrometry (LC-MS/MS). In our study, to minimize the potential effects of variables such as moisture, lactose, protein, macro, and micro components from different milk samples on the results during validation analyses and cheese production, the same batch of raw cow milk sourced from the market was used throughout the entire production process. Macrolide residues were detected in all cheese and whey samples, varying in concentrations (from 179.92 to 99.36%). Erythromycin, tilmicosin, and tylosin were predominantly found in cheese, exceeding the maximum residue limit (MRL) of 50 mu g/kg, except neospiramycin (49.83% residue level). The only antibiotic showing a decrease in cheese and whey compared to raw milk is neospiramycin. In contrast, spiramycin was concentrated in whey (226.17 mu g/kg, surpassing the MRL), followed by tilmicosin (94.58%). Concentrations of four antibiotics (erythromycin, tilmicosin, neospiramycin, and tylosin) were higher in cheese than in whey, indicating a higher affinity for the casein matrix. Spiramycin, however, had higher concentrations in whey, suggesting lower affinity for the casein matrix. Pasteurization and cheese making did not significantly reduce macrolide levels. The processing factor, representing the ratio of antibiotic concentrations in the final dairy product to that in raw milk, exhibited variability based on antibiotic type and concentration. Generally, cheese demonstrated higher processing factors compared to whey, suggesting a greater antibiotic retention during cheese production. This study highlights the impact of the cheese-making process on antibiotic residue concentrations in dairy products, with the extent of influence varying by antibiotic type. The elevated retention percentages in cheese underscore the potential for consumers to be exposed to significant antibiotic levels through product consumption. This research offers valuable insights for assessing the risk of antibiotic residues in cheese and whey, as well as for developing strategies to mitigate or eliminate these residues in dairy products.
dc.description.sponsorshipTürkiye Cumhuriyeti Tarım ve Orman Bakanlığı
dc.description.sponsorshipGıda Tarım ve Hayvancılık Bakanlığı
dc.identifier.doi10.1007/s11947-024-03571-1
dc.identifier.issn1935-5130
dc.identifier.scopus2-s2.0-85202711521
dc.identifier.urihttps://doi.org/10.1007/s11947-024-03571-1
dc.identifier.urihttps://hdl.handle.net/11452/50309
dc.identifier.wos001302331500001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer
dc.relation.journalFood And Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSkim milk
dc.subjectProtein-fractions
dc.subjectAnimal drugs
dc.subjectOvine milk
dc.subjectWhey
dc.subjectOxytetracycline
dc.subjectImpact
dc.subjectCurd
dc.subjectFat
dc.subjectAntibiotic residues
dc.subjectCheese and whey
dc.subjectLiquid chromatography-tandem mass spectrometry (lc-ms/ms)
dc.subjectMacrolide antibiotics
dc.subjectProcessing factor
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleTransfer of some macrolide group antibiotics from spiked milk to melting cheese and determination of their processing factor with lc-ms/ms
dc.typeArticle
dc.typeEarly Access
dspace.entity.typePublication
local.contributor.departmentVeteriner Fakültesi/Besin Hijyeni ve Teknolojisi Ana Bilim Dalı.
local.indexed.atWOS
local.indexed.atScopus
relation.isAuthorOfPublication3b498bb4-3c9f-453a-ab68-7384dae4d43f
relation.isAuthorOfPublication6ed04f87-c4b4-4d3a-a1a3-2c8698672536
relation.isAuthorOfPublication.latestForDiscovery3b498bb4-3c9f-453a-ab68-7384dae4d43f

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