Inactivation of Penicillin G in Milk Using Hydrogen Peroxide

• Published in: Journal of dairy science Vol. 88; no. 2; pp. 466 - 469
• Main Authors: Hanway, W. H, Hansen, A. P, Anderson, K. L, Lyman, R. L, Rushing, J. E
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.02.2005; Am Dairy Sci Assoc; American Dairy Science Association
• Subjects: Animal productions; Animals; antibiotic; antibiotic residues; Biological and medical sciences; degradation; Drug Residues - analysis; Food Handling - methods; Food industries; Fundamental and applied biological sciences. Psychology; heat treatment; Hot Temperature; hydrogen peroxide; Hydrogen Peroxide - administration & dosage; Hydrogen Peroxide - pharmacology; milk; Milk - chemistry; Milk and cheese industries. Ice creams; pasteurization; penicillin; Penicillin G - analysis; Penicillin G - antagonists & inhibitors; Terrestrial animal productions; Vertebrates; penicillin; antibiotic; milk; hydrogen peroxide; Antibiotic; Dairy industry; Penicillin; Dairy product; Benzylpenicillin; Inactivation; Milk
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(05)72707-7

Milk antibiotic residues have been a public concern in recent years. The Grade A Pasteurized Milk Ordinance mandates that raw Grade A milk will test negative for β-lactam antibiotic residues before processing. The purpose of this research was to investigate the ability of various levels of peroxide and heat to inactivate penicillin G in raw milk. Whole milk spiked to a mean of 436±15.1 (standard error of the mean) ppb of potassium penicillin G was treated with hydrogen peroxide at levels of 0.0, 0.09, 0.17, and 0.34%. Samples at each peroxide level (n=6 per treatment) were treated as follows: 1) incubated at 54.4°C for 3h, 2) pasteurized at 62.8°C for 30min, 3) incubated and pasteurized as in treatments 1 and 2, or 4) received no further treatment. A β-lactam competitive microbial receptor assay was used for quantification of penicillin G. Concentrations of penicillin in selected samples were determined by HPLC for a comparison of test methods. Treatments were evaluated relative to their ability to reduce milk penicillin G levels to below the safe level of 5ppb. The 0.09% hydrogen peroxide level was ineffective for all treatments. Hydrogen peroxide at 0.17% lowered the mean penicillin G (± SEM) from 436±15.1 to 6±1.49ppb using the incubated and pasteurized heat treatment. The 0.34% concentration of hydrogen peroxide was the most effective, inactivating penicillin G to a level well below the safe level of 5ppb with the pasteurized heat treatment, with or without incubation.