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Resíduos de antibióticos em produtos lácteos: análise e segurança alimentar
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 38750 | 1.04 MB | Adobe PDF |
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Abstract(s)
Os produtos lácteos desempenham um papel importante no fornecimento de nutrientes (proteínas, lípidos, hidratos de carbono, vitaminas e micronutrientes), prebióticos e probióticos, especialmente entre crianças e idosos, sendo o seu consumo generalizado. Têm um impacto positivo na massa óssea, saúde cardiovascular e na microbiota intestinal das populações, mas, em alguns casos, a presença de contaminantes, designadamente resíduos de antibióticos, pode representar sérios riscos para a saúde. Os antibióticos são amplamente utilizados na medicina veterinária na terapia, na profilaxia e metafilaxia e o seu inadequado uso pode levar à presença de resíduos antimicrobianos no leite.
Os resíduos de antibióticos no leite podem afetar seriamente a saúde dos consumidores causando reações alérgicas e o desenvolvimento de estirpes resistentes. Além disso, a contaminação antibiótica do leite causa perdas económicas significativas para os produtores e fabricantes de leite e derivados. O uso prudente de antibióticos na indústria leiteira é, pois, o método apropriado para minimizar a seleção de organismos resistentes mantendo, ao mesmo tempo, a saúde e o bem-estar animal e prevenindo a entrada de organismos patogénicos e de resíduos de antibióticos na cadeia alimentar.
Portanto, a adoção de uma política de controlo e prevenção de resíduos de antibióticos no leite, para a obtenção de uma matéria-prima de qualidade, implica o desenvolvimento de adequadas ferramentas de deteção, evitando resultados negativos falsos, e métodos de confirmação apropriados para comprovar e quantificar os resíduos de antibióticos.
Cientes da importância e globalidade do problema, com repercussões para a saúde humana, a saúde e o bem-estar animal e o ambiente, várias organizações internacionais estabeleceram sistemas de monitorização e limites máximos de resíduos no leite para garantir a segurança e a qualidade dos produtos lácteos. Esta política de controlo exige uma abordagem adequada de deteção e quantificação dos resíduos no leite.
Com este trabalho de revisão bibliográfica pretende-se fornecer uma visão geral e atualizada do uso de antibióticos pelos produtores de lacticínios e resumir os mais importantes métodos atualmente disponíveis para identificar e quantificar resíduos de antibióticos no leite de acordo com a recente legislação europeia.
Dairy products play an important role in providing nutrients (proteins, lipids, carbohydrates, vitamins and micronutrients), prebiotics and probiotics, especially among children and the elderly, and their consumption is widespread. They have a positive impact on bone mass, cardiovascular health and the gut microbiota of populations, but in some cases, the presence of contaminants, namely antibiotic residues, can pose serious health risks. Antibiotics are widely used in veterinary medicine in therapy, prophylaxis and metaphylaxis and their inappropriate use can lead to the presence of antimicrobial residues in milk. Antibiotic residues in milk can seriously affect the health of consumers by causing allergic reactions and the development of resistant strains. Furthermore, antibiotic contamination of milk causes significant economic losses for producers and manufacturers of milk and dairy products. The prudent use of antibiotics in the dairy industry is therefore the appropriate method to minimize the selection of resistant organisms while maintaining animal health and welfare and preventing the entry of pathogenic organisms and antibiotic residues into the food chain. Therefore, the adoption of a control and prevention policy for antibiotic residues in milk, in order to obtain a quality raw material, implies the development of adequate detection tools, avoiding false negative results, and appropriate confirmation methods to prove and quantify antibiotic residues. Aware of the importance and global nature of the problem, with repercussions for human health, animal health and welfare and the environment, several international organizations have established monitoring systems and maximum residue limits in milk to guarantee the safety and quality of dairy products. This control policy requires an appropriate approach to the detection and quantification of residues in milk. With this work of bibliographic review, it is intended to provide an updated overview of the use of antibiotics by dairy producers and to summarize the most important methods currently available to identify and quantify antibiotic residues in milk according to the recent European legislation.
Dairy products play an important role in providing nutrients (proteins, lipids, carbohydrates, vitamins and micronutrients), prebiotics and probiotics, especially among children and the elderly, and their consumption is widespread. They have a positive impact on bone mass, cardiovascular health and the gut microbiota of populations, but in some cases, the presence of contaminants, namely antibiotic residues, can pose serious health risks. Antibiotics are widely used in veterinary medicine in therapy, prophylaxis and metaphylaxis and their inappropriate use can lead to the presence of antimicrobial residues in milk. Antibiotic residues in milk can seriously affect the health of consumers by causing allergic reactions and the development of resistant strains. Furthermore, antibiotic contamination of milk causes significant economic losses for producers and manufacturers of milk and dairy products. The prudent use of antibiotics in the dairy industry is therefore the appropriate method to minimize the selection of resistant organisms while maintaining animal health and welfare and preventing the entry of pathogenic organisms and antibiotic residues into the food chain. Therefore, the adoption of a control and prevention policy for antibiotic residues in milk, in order to obtain a quality raw material, implies the development of adequate detection tools, avoiding false negative results, and appropriate confirmation methods to prove and quantify antibiotic residues. Aware of the importance and global nature of the problem, with repercussions for human health, animal health and welfare and the environment, several international organizations have established monitoring systems and maximum residue limits in milk to guarantee the safety and quality of dairy products. This control policy requires an appropriate approach to the detection and quantification of residues in milk. With this work of bibliographic review, it is intended to provide an updated overview of the use of antibiotics by dairy producers and to summarize the most important methods currently available to identify and quantify antibiotic residues in milk according to the recent European legislation.
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Keywords
Resíduos de antibióticos Leite Segurança alimentar Limite máximo de resíduos Análise LC-MS/MS Milk Antibiotic residues Maximum waste limit Food safety Analysis