Antibiotic residues in milk and milk products:A momentous challenge for the pharmaceutical industry and medicine  

作　　者：Rima Omairi Maha Krayem Sanaa Khaled Mohamed Salla Sami El Khatib 

机构地区：[1]Food Sciences&Technology,Lebanese International University,Khiyara 1108,Lebanon [2]Biological Sciences,Lebanese International University,Khiyara 1108,Lebanon [3]Chemical Sciences,Lebanese International University,Khiyara 1108,Lebanon [4]Biomedical Sciences,Lebanese International University,Khiyara 1108,Lebanon

出　　处：《World Journal of Pharmacology》2022年第4期48-55,共8页世界药理学杂志

摘　　要：Dairy products are nutritious food items that contain various essential nutrients,however,it has been proven that residual antibiotics have contaminated such products.These residues can cause several side effects on human health.They increase antimicrobial resistance against several threatening microorganisms,as well as significant growth in allergenic reactions.Various methods,including heat treatments,have been applied to alleviate and reduce the effect of antibiotic residue level in milk and milk products.Changes in drug levels were not sig-nificantly remarkable,obliging researchers to find new approaches to prevent or reduce their risk and limit their complications on human health.

关 键 词：Antibiotics residues Milk products Bacterial resistance Antimicrobial drugs MICROORGANISMS Health effects 

分 类 号：F42[经济管理—产业经济]