ArticleIn vivo (Athens, Greece)
Colloidal Gold Immunochromatography and ELISA Traceability of Tetracycline Residues from Raw Milk to its Dairy Products.
Article in In vivo (Athens, Greece). The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- A novel dual-ligand luminescent Eu-based metal-organic framework for ratiometric fluorescence sensing and visual detection of tetracycline.Mikrochimica acta · 2025Article
- A reverse ELISA based on quantum dot-labeled TetR for rapid detection of tetracycline.Mikrochimica acta · 2025Article
- Pen-on-Paper Label-Free Surface-Enhanced Raman Scattering (SERS) Detection of Tetracycline in Milk.ACS omega · 2025Article
- Recent Advances in Pretreatment Methods and Detection Techniques for Veterinary Drug Residues in Animal-Derived Foods.Metabolites · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
BACKGROUND/
aimThe presence of tetracycline (TC) and its residues in raw milk and milk dairy products poses a threat to human health due to the induction of antibiotic resistance of bacteria that can be transmitted between animals, humans, and the environment. The aim of this study was to investigate the transfer of TC from raw milk to different dairy products: pasteurized milk, boiled milk, sour milk, skimmed milk, and cottage cheese. We analyzed samples of milk from different sources: household farmers, local farms, and milk factories. MATERIALS AND
methodsThe analyses of TC in milk and dairy products were performed using colloidal gold immunochromatography assay (GICA) and enzyme-linked immunosorbent assay (ELISA).
resultsThe highest content of TC was found in the milk purchased from local household farmers; therefore, these samples were chosen for the study of TC transfer to dairy products. TC was also found in sour milk at levels comparable with those obtained in raw milk. The average TC content decreased following heat treatment of the milk, as follows: for pasteurized milk 22.07% and for boiled milk 29.35%. The highest concentrations were determined in cottage cheese in the range 200-620 μg/kg.
conclusionTC residues are transferred from milk to dairy products in various amounts depending on the preparation conditions, and due to their chemical properties, they accumulate in concentrated derivatives, such as cheese. Therefore, TC can be identified even in cheeses prepared from milk with undetected antibiotic levels.
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