Impacto de los residuos de ivermectina en los procesos tecnológicos de la leche y sus derivados

Abstract

Chemical stability of ivermectin residues (IVM, antiparasitic drug) in cattle and sheep milk was evaluated. IVM residues were measured in milk samples before and after heat treatment by high performance liquid chromatography. Additionally, the effect of drug residues on the lactic acid fermentation was assessed by testing the viability and counts of lactic acid bacteria. IVM concentrations in milk were stable after standard procedures used in dairy industry LTLT pasteurization (65°C, 30 min) and HTST (75°C, 15 s). Industrial milk processing based on the activity of lactic acid bacteria was not affected by the presence of IVM residues. IVM concentrations did not affect the increment of acidity nor the number of lactic acid bacteria in yogurt samples. The impact of the residues of antiparasitic drugs in technological processes of food processing and consumer health must be carefully analyzed to avoid long-term consequences.