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publicado em 14/02/2013 às 16h17:00
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Study seeks to establish standards for antibiotic residue in cheese

Excess antibacterials in milk and dairy products can cause allergic reactions, asthma and cause anaphylactic shock

 
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The inappropriate use of some antibiotics by farmers and veterinarians in the treatment of infectious diseases of dairy cows has contributed to the presence of antimicrobial residues in milk.

Depending on the amount and type of antibiotic in milk and its derivatives, the risk of allergic reactions can cause serious damage to health, as predisposition consumer, warns researcher at the Graduate Program in Food Science, Faculty of Pharmaceutical Science Universidade Federal do Amazonas (Ufam), Victor Pinto Marques Braule. In their studies, Vitor sought to standardize methodologies for verifying the quantity of these antibiotics in ceilings cheese.

The research was stimulated by the increased interest in the assessment of antibiotic residues in food. In this field, maximum residue limits (MRLs) for antibiotics in milk were established throughout the world.

A policy of strict control of these residues is essential due to impacts on human health. The high level of these substances in dairy products may cause allergic reactions such as hives, dermatitis or rhinitis and bronchial asthma, and anaphylactic shock in cases of individuals sensitive to these antibiotics, and imbalance of the intestinal microbiota. The reactions are mainly related to penicillins, says Marques.

The study showed that legislation is needed that has a standardization of methods of extraction of antibiotics, to increase sales, as the food safety law imposes certain extent, internationalized, so that the relationships between people can meet business needs and health.

Citing this reason, some countries adopt sanitary barriers to raw materials, agricultural products and imported food, which banned many products with excess antimicrobials.

The researcher says that further studies are needed to refine the methodologies presented in their research, as well as evaluating the validation of the parameters established for other types of cheese.

<i> information Fapeam </ i>

Source: Isaude.net
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