Home|Journals|Articles by Year|Audio Abstracts
 

Original Article

AJVS. 2019; 63(2): 1-5


Occurrence of Ivermectin Residues in Egyptian Retail Market Milk and the Effect of Some Processing Treatments on Reduction of its Concentration

A. M. Zakaria,Ragab H. Mohamed,Rabee A. Ombarak.




Abstract

Ivermectin (IVM) is a broad-spectrum antiparasitic drug widely used in the veterinary field. Its use in food-producing animals may cause accumulation of its residues into the animal tissues that find their way into the food products, such as milk, and poses a health hazard to the consumer. In this study, a total of 60 samples of raw milk intended for human consumption, collected from retail markets in Menoufia Governorate Egypt, were screened for the presence of IVM residues by high-performance liquid chromatography. The results showed that 18.3% (11/60) of the examined Raw milk samples were contaminated with IVM residues with variable concentrations. Contaminated samples were exposed to some technological processes as boiling, fermentation, and skimming in a trial to reduce IVM residues concentration. Among these technological processes, skimming was found to have a significant effect on the reduction of IVM residues concentration. Monitoring of IVM residues in milk by accurate methods such as HPLC is required to safeguard milk consumers.

Key words: Ivermectin residues, raw milk, heat treatment, fermentation, skimming






Full-text options


Share this Article


Online Article Submission
• ejmanager.com




ejPort - eJManager.com
Refer & Earn
JournalList
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under Creative Commons Attribution 4.0 International License (CC BY), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.