ArticleVeterinary world2021
Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean.
Article in Veterinary world, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 1 of them a synthesis that pooled it.
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Who cites it
5 citing papers in PubMed, 1 synthesis or guideline pooled it, 17 citations in OpenAlex.
- Trends on Strategies for Mitigation of Antibiotic Residues in Milk and Dairy Products Based on Scientometric Analysis and Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Determining the Persistence of Xylazine and Ketamine in Cattle Tissue Following a Simulated Rendering Process.Veterinary sciences · 2025Article
- Eco-friendly electrochemical assay of oxytetracycline and flunixin in their veterinary injections and spiked milk samples.BMC chemistry · 2024Article
- Attitudes and practices on antibiotic use and its emerging threats among Lebanese dairy veterinarians: a case study from a developing country.Frontiers in veterinary science · 2023Article
- Microbiological and chemical evaluation of dairy products commercialized in the Lebanese market.Veterinary world · 2022Article
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Authors and funding
9 authors at 6 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND AND
aimTransfer of antibiotics from raw milk to derived products is directly related to the processes involved in the manufacturing of dairy products, including East Mediterranean cheeses, since these have particular flow diagrams of production. The aim of this study was to assess the effects of skimming, pasteurization, curding, pressing, salting, cheese boiling, and whey acidification/heating on two widely used antibiotics in Lebanon, oxytetracycline (OTC) and tylosin (TYL), in the manufacture of commonly consumed cheeses in the East Mediterranean. MATERIALS AND
methodsFour hundred and fifty kilograms of full-fat bovine milk were spiked with OTC and TYL, then skimmed and pasteurized using holder and high-temperature short-time (HTST) methods. Milk was then processed to make cheeses (23 kg Baladi, 20 kg Akkawi, 20 kg Halloum, and 18 kg Double Cream). Liquid chromatography-mass-spectrometry was used to measure antibiotics. Analysis was performed using Statistical Package for the Social Sciences v25.
resultsSkimming significantly (p=0.015) decreased TYL concentration by 68.6%. OTC degradation during holder (41-54%) proved to be significant (p=0.015). HTST had a significant (p=0.012) effect on TYL with 32% degradation. Curding step in making Baladi had a significant (p=0.028) effect on OTC only with the concentration increasing by 1.5-fold. Acidification and heating of whey to produce Double Cream decreased significantly (p=0.037) OTC concentration (14.7-46.3%), while TYL concentration increased significantly (p=0.000) by 300%. Pressing and salting in making Akkawi did not have any significant effect, while cheese boiling in making Halloum significantly decreased both antibiotics.
conclusionOTC is transferred to Baladi and Akkawi (curd based) mainly, while double cream (whey based) has a high level of TYL transfer. Hence, people who consume these cheeses excessively could be exposed to high amounts of both antibiotics and thus be prone to their detrimental effect on health.
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