Sensitivity to penicillin of particular domestic [Serbia and Montenegro] yoghurt starters
2005
Bozo, J. | Andjel, S.(Visa tehnicka skola, Zrenjanin (Serbia and Montenegro))
Minimal inhibitory concentration (MIC) of penicillin in starters by six different fermented dairy products manufacturers from various localities in Serbia (Serbia and Montenegro). By using reductase and dehydrogenase activity test of milk, a conclusion about starters activity in the presence of row of double consecutive antibiotics concentrations was made. Obtained results present MIC of penicillin in the range of 0.073 to 0.364 IU/ml, which is a significant increase compared to literature data from 1956 (A.J.Sall: 0.01 IU/ml), as well as literature data from 1988 (Caric, M. et al.: 0.0017-0.1 IU/ml). Found values are up to 50 times higher from the maximal allowed antibiotics concentration in milk (Maximum Residue Limits, MRS) according to EU standards (0.0067 IU/ml). This proves that successfully produced, technologically correct fermented dairy products does not necessarily have to be safe when residues of beta-lactam antibiotics are observed.
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