DETECTION OF RESIDUAL ANTIBIOTIC CONCENTRATIONS IN MILK BY BIOCHIP TECHNOLOGY

DOI: 10.36871 / vet.san.hyg.ecol.202003004
UDC 619: 614.31: 637.12

Authors

Popov P.A. All-Russian Research Institute for Veterinary Sanitation, Hygiene and Ecology – Branch of Federal State Budget Scientific Institution «Federal Scientific Center – K.I. Skryabin, Ya.R. Kovalenko All-Russian Research Institute of Experimental Veterinary Medicine, Russian Academy of Sciences», Moscow, Russian Federation.

Abstract

The presence of residual amounts of antibiotics in milk and dairy products is an actual problem of the dairy industry. Antibiotics reduce the grade of milk and lead to disorders in the technological processes of milk processing into fermented milk extensions, disrupting microbiological processes of fermentation.
Milk and dairy products are important foods for all age groups of the population. Milk has a special role in the functional nutrition of children of pre-school and school ages. However, antibiotics used in treating animals, often come in human food, pose a health risk because these compounds and their metabolites can be contained in milk and dairy products if the application rules were not followed. Rapid testing of the presence of residual amounts of antibiotics in raw milk has become a major challenge for farmers and dairy processors. Conventional analytical methods are either too long to perform, too expensive, or do not allow the quantification of antibiotic residues. One alternative method for determining antibiotics is biochip technology, which is fast, easy to implement and cost-effective. The article provides an overview of recent research by domestic and foreign scientists. Differences in biosensors for detecting antibiotic residues in milk have been determined.

Keywords

milk, dairy products, biosensor, biochip technology, antibiotics.