Purpose

The presence of residues of veterinary drugs in animal-derived food is one of the major problems for food safety. The consumption of milk containing antibiotic residues can evoke allergic reactions in hypersensitive individuals, disorders of intestinal flora and produces the risk of emerging antibiotic resistance microorganism.

Methods

In this study, the effect of the thermal treatments and pulsed electric field (PEF) on the reduction of benzylpenicillin (PNG) spiked artificially in milk was evaluated quantitatively by calculating the loss of the concentration using HPLC. Fresh raw milk was subjected to a high-temperature short-time (72 °C for 15 s, HTST), low-temperature long- time (62.5 °C for 30 min, LTLT) and ultrahigh-temperature processing (138 °C for 2 s, UHT). The PEF process factors output voltage (20–65%) and pulse width (10–26 μs) were optimized for maximum reduction of PNG by employing the statistical tool response surface methodology (RSM).

Results

HTST, LTLT, and UHT have resulted in the reduction of PNG 13.5%, 6.1%, 1.2% respectively. The optimized parameters of the PEF treatment had reduction efficiency in the range of 79–86%. The saddle response surface obtained from RSM showed that the center was neither at maximum point nor at the minimum point. The predicted and experimental values of the response were nearly similar which proved the suitability of the fitted quadratic model. Combined thermal and PEF treatment has a significant synergistic effect in reducing the PNG.

Conclusions

PEF induced reduction efficiency achieved was 79–86%. The reduction percentages were observed higher in the combined pasteurization and PEF treatment of milk. The pulsed electric field can be adopted as a unique processing tool for degradation of antibiotic residues whilst retaining nutritional quality parameters.

中文翻译：

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脉冲电场处理对降低牛奶中苄青霉素残留量的影响

目的

动物源性食品中存在兽药残留是食品安全的主要问题之一。食用含有抗生素残留的牛奶会引起过敏个体的过敏反应、肠道菌群紊乱，并产生出现抗生素耐药性微生物的风险。

方法

在本研究中，通过使用 HPLC 计算浓度损失，定量评估了热处理和脉冲电场 (PEF) 对减少牛奶中人工添加的苄青霉素 (PNG) 的影响。鲜生乳经过高温短时处理（72 ℃ 15 s，HTST）、低温长时间处理（62.5 ℃ 30 min，LTLT）和超高温处理（138 ℃ 2 秒，超高温处理）。PEF 工艺因素输出电压 (20-65%) 和脉冲宽度 (10-26 μs) 通过采用统计工具响应面方法 (RSM) 进行了优化，以最大限度地减少 PNG。

结果

HTST、LTLT 和 UHT 分别导致 PNG 13.5%、6.1%、1.2% 的减少。PEF 处理的优化参数的还原效率在 79-86% 的范围内。从 RSM 得到的鞍响应面表明，中心既不在最大值点也不在最小值点。响应的预测值和实验值几乎相似，这证明了拟合二次模型的适用性。联合热处理和 PEF 处理在减少 PNG 方面具有显着的协同作用。

结论

PEF 诱导的还原效率达到 79-86%。在牛奶的巴氏杀菌和 PEF 联合处理中观察到的减少百分比更高。脉冲电场可用作一种独特的处理工具，用于降解抗生素残留物，同时保留营养质量参数。