The influence of antibiotics residues and sulfonamides on activity of lactic acid bacteria

Abstract

The activity of lactic acid bacteria, their psychological and morphological characteristics, acid and aroma producing are influenced by residues of antibiotics and sulfonamides, which determined the technological safety. On the base of extensive examinations it was determined that the technological safety for β-lactams 2-3 times above toxicological safety (MRL) for yoghurt culture, and 1000 times above MRL-level for mesophilic cultures used in cheese production. Technological safety for tetracycline and sulfonamides was 3-100 and 10000 times above toxicological safety, respectively. In that production conditions it was possible to get technological safe product, but hygienic requirements were not fulfilled, and from that aspect represented the risk for human health. In order to obtain the hygienically safe food and to reduce the economic loss it was necessary to implement the monitoring of antibiotics and sulfonamides residues in milk. .

Prisutne rezidualne količine antibiotika i sulfonamida u mleku mogu uticati na inhibiciju rasta bakterija mlečne kiseline, smanjenje njihovih fizioloških osobina, stvaranje kiselosti i arome ili na promene morfoloških karakteristika bakterija, što određuje tehnološku sigurnost. Mnogobrojnim ispitivanjima je utvrđeno da je tehnološka sigurnost za β-laktamske antibiotike 2-3 puta iznad toksikološke sigurnosti za jogurtnu kulturu i do 1.000 veća za mezofilne kulture za proizvodnju sira. Za tetracikline tehnološka sigurnost je 3-100 puta veća od toksikološke sigurnosti, a za sulfonamide tehnološka sigurnost je i 10.000 puta veća od toksikološke. U ovakvim uslovima proizvodnje moguće je dobiti tehnološki ispravan proizvod, ali ovaj proizvod je higijenski neispravan i predstavlja proizvod visokog rizika po zdravlje ljudi. Da bi se obezbedila higijenski ispravna hrana i smanjile ekonomske štete u preradi mleka, neophodno je uvesti monitoring rezidua antibiotika i sulfonamida u mleku (nase reference). .