The Heat Stability of Enrofloxacin Antibiotic Residue in Milk Detected using HPLC

Abstract

Enrofloxacin is one of the fluoroquinolone antibiotics used for therapy in animals. The presence of enrofloxacin antibiotic residue in milk could affect product quality and human health. This study aimed to determine the heating effect of enrofloxacin antibiotic in milk. The milk samples spiked with enrofloxacin antibiotic were submitted to thermal treatments. The milk samples were analyzed using high performance liquid chromatography (HPLC) method. This study showed that no heating (control), heating at 72°C for 15 seconds (high temperature short time pasteurization), and 89°C for 1 second (higher heat shorter time pasteurization) did not affect on enrofloxacin antibiotic residue concentration, however heating at 121°C for 15 minutes (sterilization) affected the antibiotic enrofloxacin. The stability of enrofloxacin antibiotic could result problem in public health. Antibiotic residues could result microbial resistance, toxicity, carcinogenicity, allergy, and product rejection. Prevention and control of antibiotic residues should be carried out through socialization to the public, monitoring of antibiotic examinations on animal products and application of hazard analysis and a critical control point (HACCP) in the food industry