Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses

Our study aims to determine the effects of different processes (skimming, pasteurizing, curding, pressing, boiling and salting) on enrofloxacin during the making of commonly consumed Middle Eastern products (Baladi, Akkawi, Halloum, Double Cream), which have flow diagrams of production that are part...

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Autores principales:	Hussein F. Hassan, Rita Haddad, Liz Saidy, Chadi Hosri, Shady Asmar, Mireille Serhan
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Antibiotics Enrofloxacin LCMS Middle Eastern cheeses Processing Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/60d7a6a4b503462e89db81849cb2da1b
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spelling	oai:doaj.org-article:60d7a6a4b503462e89db81849cb2da1b2021-12-02T05:04:55ZTracking of enrofloxacin antibiotic in the making of common middle eastern cheeses2772-502210.1016/j.afres.2021.100004https://doaj.org/article/60d7a6a4b503462e89db81849cb2da1b2021-06-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2772502221000044https://doaj.org/toc/2772-5022Our study aims to determine the effects of different processes (skimming, pasteurizing, curding, pressing, boiling and salting) on enrofloxacin during the making of commonly consumed Middle Eastern products (Baladi, Akkawi, Halloum, Double Cream), which have flow diagrams of production that are particular to them. This was done by spiking milk with the antibiotic, skimming, and then processing it to cheeses. Liquid chromatography–mass spectrometry was used to measure enrofloxacin. Pasteurization (both holder and high temperature short time) significantly (p<0.05) decreased the concentration. A significant (p<0.05) increase by 3.5 folds was reported upon curding milk into Baladi, and by 1.9 folds upon acidifying/boiling the whey into Double Cream. Pressing Baladi to produce Akkawi did not have any significant effect, while boiling Akkawi to produce Halloum decreased enrofloxacin significantly by 5 folds. Salting Halloum did not have any significant effect. Our results will help the local authorities to set maximum residue levels of enrofloxacin in dairy products. They will also assist the dairy industries to decide on which product to process the raw milk to whenever they receive milk contaminated with enrofloxacin to ensure the safety of their products.Hussein F. HassanRita HaddadLiz SaidyChadi HosriShady AsmarMireille SerhanElsevierarticleAntibioticsEnrofloxacinLCMSMiddle Eastern cheesesProcessingFood processing and manufactureTP368-456ENApplied Food Research, Vol 1, Iss 1, Pp 100004- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Antibiotics Enrofloxacin LCMS Middle Eastern cheeses Processing Food processing and manufacture TP368-456
spellingShingle	Antibiotics Enrofloxacin LCMS Middle Eastern cheeses Processing Food processing and manufacture TP368-456 Hussein F. Hassan Rita Haddad Liz Saidy Chadi Hosri Shady Asmar Mireille Serhan Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses
description	Our study aims to determine the effects of different processes (skimming, pasteurizing, curding, pressing, boiling and salting) on enrofloxacin during the making of commonly consumed Middle Eastern products (Baladi, Akkawi, Halloum, Double Cream), which have flow diagrams of production that are particular to them. This was done by spiking milk with the antibiotic, skimming, and then processing it to cheeses. Liquid chromatography–mass spectrometry was used to measure enrofloxacin. Pasteurization (both holder and high temperature short time) significantly (p<0.05) decreased the concentration. A significant (p<0.05) increase by 3.5 folds was reported upon curding milk into Baladi, and by 1.9 folds upon acidifying/boiling the whey into Double Cream. Pressing Baladi to produce Akkawi did not have any significant effect, while boiling Akkawi to produce Halloum decreased enrofloxacin significantly by 5 folds. Salting Halloum did not have any significant effect. Our results will help the local authorities to set maximum residue levels of enrofloxacin in dairy products. They will also assist the dairy industries to decide on which product to process the raw milk to whenever they receive milk contaminated with enrofloxacin to ensure the safety of their products.
format	article
author	Hussein F. Hassan Rita Haddad Liz Saidy Chadi Hosri Shady Asmar Mireille Serhan
author_facet	Hussein F. Hassan Rita Haddad Liz Saidy Chadi Hosri Shady Asmar Mireille Serhan
author_sort	Hussein F. Hassan
title	Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses
title_short	Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses
title_full	Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses
title_fullStr	Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses
title_full_unstemmed	Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses
title_sort	tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/60d7a6a4b503462e89db81849cb2da1b
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Tracking of enrofloxacin antibiotic in the making of common middle eastern cheeses

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