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dc.contributor.authorDi Rocco, Melissa
dc.contributor.authorScollard, Jonathan
dc.contributor.authorSayers, Riona
dc.contributor.authorFurey, Ambrose
dc.contributor.authorDanaher, Martin
dc.contributor.authorJordan, Kieran
dc.contributor.authorLourenco, Antonio
dc.date.accessioned2022-09-08T14:40:50Z
dc.date.available2022-09-08T14:40:50Z
dc.date.issued2021-11-19
dc.identifier.citationDi Rocco, M.; Scollard, J.; Sayers, R.; Furey, A.; Danaher, M.; Jordan, K.; Lourenco, A. Migration of Cefquinome Antibiotic Residues from Milk to Dairy Products. Dairy 2021, 2, 658-670. https://doi.org/10.3390/dairy2040051en_US
dc.identifier.urihttp://hdl.handle.net/11019/2844
dc.descriptionpeer-revieweden_US
dc.description.abstractThe aim of this study was to investigate the distribution of cefquinome in different dairy products during the processing of naturally contaminated milk or spiked milk. The analysis of cefquinome residues in milk, skimmed milk, buttermilk, whey, cream, butter, curd, and cheese samples was performed using a water:acetonitrile solvent extraction and C18 dispersive solid-phase extraction (d-SPE) clean-up, followed by ultrahigh-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC–MS/MS) determination. The target concentration of cefquinome was achieved in the spiked milk (100 µg kg−1). During its processing, the antibiotic migrated primarily with the skimmed milk as opposed to cream (ratios of 3.6:1 and 2.8:1 for experiments A and B, respectively), and with the buttermilk during butter manufacture (ratios of 6.9:1 and 4.6:1), but was equal in the curd and whey during the manufacture of cheese. In the milk collected from treated animals, the measured concentration of cefquinome was considerably high (approx. 5000 µg kg−1). The results obtained from the dairy products were similar to those obtained in the spiked study (ratios of 8.2:1 and 3.1:1 for experiments A and B, respectively, during the separation of skimmed milk and cream; 6.0:1 and 5.0:1 for A and B, respectively, during the separation of buttermilk and butter). However, during cheesemaking, cefquinome migrated with the whey after cutting the curd, with ratios of 0.54:1 and 0.44:1 for experiments A and B, respectively. The difference in the migration of cefquinome between curd and whey in spiked and animal studies is probably due to the different concentration levels in the two different experiments. The results of this study showed that, in dairy products manufactured from milk containing cefquinome residues, the drug migrated primarily with the high-water-containing fractions.en_US
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesDairy;Vol 2
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectantibiotic residuesen_US
dc.subjectcefquinomeen_US
dc.subjectmilken_US
dc.subjectdairy productsen_US
dc.subjectUHPLC–MS/MS analysisen_US
dc.titleMigration of Cefquinome Antibiotic Residues from Milk to Dairy Productsen_US
dc.typeArticleen_US
dc.embargo.terms2022-11-19en_US
dc.identifier.doihttps://doi.org/10.3390/dairy2040051
dc.contributor.sponsorDepartment of Agriculture, Food, and the Marineen_US
dc.contributor.sponsorGrantNumber13/F/484en_US


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