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Inactivation of Penicillin G in Milk Using Hydrogen Peroxide
- Article from:
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Journal of Dairy Science
- Article date:
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February 1, 2005
- Author:
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Copyright informationCopyright American Dairy Science Association Feb 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Milk antibiotic residues have been a public concern in recent years. The Grade A Pasteurized Milk Ordinance mandates that raw Grade A milk will test negative for β-lactam antibiotic residues before processing. The purpose of this research was to investigate the ability of various levels of peroxide and heat to inactivate penicillin G in raw milk. Whole milk spiked to a mean of 436 ± 15.1 (standard error of the mean) ppb of potassium penicillin G was treated with hydrogen peroxide at levels of 0.0, 0.09, 0.17, and 0.34%. Samples at each peroxide level (n = 6 per treatment) were treated as follows: 1) incubated at 54.4°C for 3 h, 2) pasteurized at 62.8°C for 30 min, 3) ...
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