Greetings,
Basically, we do not want emergence of resistant bacteria.
Please note first of all:
“All milk—both organic and conventionally-produced—is strictly tested for antibiotics at the farm and processing plant. Any milk that tests positive—which rarely happens—is not allowed into the food supply.”
Farmers should continue to be vigilant regarding the use of veterinary medicines in general and antibiotics in particular in order to avoid unwanted residues.
Antibiotic resistance (commonly known as antimicrobial resistance [AMR] ) is a global phenomenon and a well-recognised threat to public as well as animal health. The HPRA is actively involved in helping address the issue, being one of the actors involved in this highly-complex situation where a coordinated approach across international and species borders is needed to achieve tangible improvement.
https://www.hpra.ie/homepage/veterinary/special-topics/antibiotic-resistance
Many of the antibiotics used in the treatment of animals are the same drugs as those used in human medicine, albeit that approximately 88% of veterinary drugs used in Ireland is made up by older drug classes including penicillins, tetracyclines, potentiated sulphonamides and aminoglycosides. Antibiotics have been used widely in the treatment of animals since the 1950s and are viewed by veterinary practitioners and other health care professionals as being indispensible for treating animals.
The development of resistance is a natural process which increases every time an antibiotic is used. The initial emergence of resistance is thought to be a random occurrence that arose during replication of bacteria. ...
Antibiotics in milk must be dangerous for health if unconsciously present in this, but if this is for medical purposes then this may helpful so you can check its quantity present in milk.
Hi
Antibiotics in milk is damage on dairy fermentation. It is starter cultures inhibition and money lost .as well as medical problems for human.
https://www.hpra.ie/homepage/veterinary/special-topics/antibiotic-resistance
Hi DR. this article can help you.
Article Virulence genes, antimicrobial resistance and clonality of E...
The use of antibiotics in animals is a potentially important risk factor for the selection and dissemination of resistant microorganisms and determinants from animals to humans. This risk arises via the consumption of produce (milk, eggs, honey, meat) from treated animals, but also with contact with treated animals themselves (be they pet animals or food-producing animals) as well as their environment.
dear dr. haifa read this articl
Conference Paper Assessment of Milk Quality in Vehari: Evaluation of Public H...
development of resistance is a natural process which increases every time an antibiotic is used
1- this will affect on milk products that depend on fermentation.
2- the presence of antibiotic in low concentration (less than effective dose ) lead to development of antibiotic resistance that will may be spread among bacterial species.
antibiotic resistance gene will be develop in bacteria and we will suffer from the antibiotic toxicity ...
taking low dose for long time will be make us non resistance to the bacteria if its attack
your question is very important
From a public health point of view, the presence of antimicrobial residues poses
various problems, among which, the potential risks for consumers. Allergies to drugs, i.e. allergies to antibiotics like penicillin or amoxycillin represent over 40% of cases (Gamboa, 2009), which are the two most widely used antibiotics in treating infections of mammary glands in sheep and goats (Berruga et al., 2008a). The most frequent symptoms
are cutaneous, and extreme cases include generalised anaphylactic reactions. Intake of foods that carry antimicrobial residues is also related to the development of microbial resistance (Philips et al., 2004).
The presence of such substances also affects the dairy industry as bacteria sensitive to antibiotics most widely used in many fermentation processes, result in spoiling the organoleptic properties of the final products, and coagulation or maturation of dairy products may fail. Studies into sheep milk yoghurt have observed that the levels of betalactam
residues that come close to or below the MRL could delay coagulation by more
than 40 minutes, cause variations in final compositions (Berruga et al., 2007a, 2008b; Novés et al., 2015), and could delay the pH in pressed cheeses from lowering by between 5-300 minutes (Berruga et al., 2007b). It is noteworthy that most heat treatments employed in the dairy industry have no strong impact on residues since they do, in general, not deactivate after heat treatment (Roca et al., 2010, Zorraquino et al., 2008).
An increased risk to consumers by developing antibiotic resistant.
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