Antibiotic residues and scientific strategy for quality milk

Concerns about food safety, with animal source foods are increasing in
developing countries where urbanization, increasing incomes and changing of lifestyles are associated with greater dependence on marketed foods by an increasing
number of people. The safety of food is threatened by various agents including
pathogenic microorganisms, aflatoxins, pesticides and antimicrobial agents. The
occurrence of antibiotic residues in milk intended for human consumption is
undesirable for a number of reasons such as: cause allergic reactions, incidence of
bacterial resistance, disrupting of the balance of gut microflora, carcinogenesis,
mutagenesis and malformation risks. In addition, the presence of antibiotic residues
in milk be used in dairy industry can have adverse effects on production of
fermented dairy products such as yogurt and cheese.
Drug and antibiotic residues are remnants of antibiotic drugs or their active
metabolites that are present within tissues or products e.g. meat, milk and eggs
from treated animals (IDF, 1995). The use of antibiotics to bring about improved
performance in growth and feed efficiency, to synchronize or control of reproductive
cycle and breeding performance also often lead to harmful residual effects.
Concern over antibiotic residues in food of animal origin occurs in two times;
One which produces potential threat to direct toxicity in human,
Second is whether the low levels of antibiotic exposure would result in
alteration of microflora, cause disease and the possible development of
resistant strains which cause failure of antibiotic therapy in clinical situations.
A withdrawal period is established to safeguard human from exposure of
antibiotic added food. The withdrawal time is the time required for the residue of
toxicological concern to reach safe concentration as defined by tolerance.
Antibiotic drugs
The antibiotics used in veterinary medicines belong to six major groups, viz.
(i) Beta-lactarns (eg: penicillin), (ii) aminoglycosides (eg: gentamycin), (iii)
tetracyclines (eg: oxytetracycline), (iv) macrolides (eg: erythromycin), (v)
quinolones (eg: fluroquinolone), and (vi) sulphonamides eg: trimithropin).
Any of the drugs belonging to these groups can appear in milk.
Public health aspects
Human health problems that may result from intake of sub chronic exposure
levels include allergic reactions in sensitive people, toxicity, carcinogenic effects
although the validity of some of the reactions is sometimes debated. Penicillins
especially, as well as other -lactam antibiotics such as cephalosporins and
carbapenems could cause allergies if high levels of residues persist in milk
consumed by penicillin allergic persons. Penicillin is not inactivated by
pasteurization or drying and levels as low as 0.03 IU/ml has caused skin rashes.
Chloramphenicol causes disruptions like aplasia of the bone marrow. Tetracyclines
residues also have the potential to stain teeth of young children. Tetracyclines can

react with nitrite to produce nitrosamines which is a carcinogen. The non-restrictive

usage of antibiotics in animal rearing may lead to problems due to the presence of
harmful residues in foods and raw materials of animal origin.
Antibiotic residues and milk products
The presence of even small quantities of antibiotics in milk is found to create
problems in dairy industry.
The commonly encountered problems included:
a. Inadequate curdling of milk and improper ripening of cheese during their
production.
b. Decreased and flavour production in cultured products
c. Interferences with starter culture resulting in loss of production. Antibiotic
residues may cause partial or complete inhibition of starter cultures used in
fermentation, leading to interference in the production of fermented products like
Yogurt and cheese.
d. Difficulties in validation of certain quality control test.
Antibiotics and Dairy cows
Dairy farms experiencing consistently high SCC have considerable motivation
to reduce the number of infected quarters. Treatment of infected quarters using
antibiotics is one practice used to control mastitis. In dairy cows, the drugs are
administered for treatment of mastitis through intra-mammary or intravenous
infusions. The presence of residues may result from failure to observe the
mandatory withdrawal periods, illegal or extra-label use of drugs and incorrect
dosage. Education on prudent use of antibiotics has been observed to be
particularly lacking amongst dispensers and prescribers of antibiotics. There is
particularly limited information on the consequences of residues in terms of public
health implications and bacterial resistance. In order to safeguard human health,
the World Health Organization (WHO) and the Food Agriculture Organization (FAO)
have set standards for acceptable daily intake and maximum residue limits in foods
(FAO, 1995).
Antibiotic residues in milk
The prevalence of antibiotic residue in milk product had been observed due
to indiscriminate use of various antibiotics in the treatment of mastitis. Use of
pencillins, tetracyclines, sulphonamides and aminoglycosides were most frequently
used in lactating animals, which led to occurrence of their residues in milk.
Antibiotics used as therapeutic agents or as feed supplement in milch animal lead
to secretion of their residue in milk. These residues not only create problems in
dairy industry but also have immense public health significance.
The presence of antibiotic residues in milk is influenced by following factors:
a. concentration and type of antibiotic used
b. carrier employed in the preparation of antibiotic
c. amount of milk drawn from the gland
d. time interval between treatment and milking
e. absorbance of udder tissues
f. milk yield g. individual factors.

Lack of awareness of withdrawal times or deliberate abuse may lead to

elevated levels of drug residues in the milk. The most common causes of occurrence
of drug residues in milk are insufficient identification of treated cows, insufficient
knowledge about withdrawal periods and failures due to hired staff.
Concept of organic milk
Organic milk refers to a number of milk products from livestock raised
according to organic farming methods. In most jurisdictions, use of the term
"organic" or equivalents like "bio" or "eco", on any product is regulated by food
authorities. Organic milk is a healthy and environment friendly product. It is free
from any pesticide/ chemical content and its derivatives are prepared using natural
ingredients (Natural food colors and chemical free sweetener).
Conventional dairy farming depletes nutrients in the ground and uses huge
quantities of fertilizers. As consumers, they insist on getting what asked for, as
consumers they demand protection from hazards they didn't ask for. This is the era
of the consumer protection. Even now, In India, large quantities of unclean milk
produced in villages are sold by adulterating with available water at time to the
urban middle and lower middle class families. Usually they are the victims for the
hazards happening.
Indian farmers/entrepreneurs should learn to change from the concept of Let
them take what we produce to lets find what consumer want. To meet these
needs, the Indian Dairy Industry should be designed with Quality Assurance System
and sub-systems covering all the stages of dairy food production.
Organic Dairy
Organic Dairy farming means raising animals on organic feed (i.e. pastures
cultivated without the use of fertilizers or pesticides), have access to pasture or
outside, along with the restricted usage of antibiotics and hormones. Organic dairy
farming is a system of production, a set of goal-based regulations that allow farmers
to manage their own particular situations individually, while maintaining organic
integrity.
Management
Organic producers of livestock products must not withhold disease treatment
in order to represent the livestock product as organic. A proper herd health program
should include strategies for disease prevention, parasitic control and disease
treatment. All vaccinations for endemic diseases are approved. Herbal,
naturopathic, homeopathic treatments are approved for use on organic animals.
Antibiotic Usage is restricted with 30 days or twice the labeled time of with drawl
period.
In an organic dairy farm:

Cows and calves are fed 100% organic feed.

Organic crops, hay, and pasture are grown without the use of synthetic
fertilizers
and pesticides that have not been carefully screened and approved for
organic use.
Land used to grow organic crops must be free of all prohibited materials for at
least three (3) years prior to the first organic harvest.
Non-natural feed additives and supplements such as vitamins and minerals
must also be approved for use.
Genetically modified organisms (GMOs, called Excluded Methods in the
regulation) are strictly forbidden.
Synthetic milk replacers are prohibited. Calves must be fed on organic milk
only.
All animals must have access to the outdoors (based on weather conditions).
Animals over six months of age must have access to pasture during the
growing season.
Restricted usage of antibiotics (used when cows are ill) and approved drugs.
Organic animals may not be fed ANY slaughter by-products, urea, or manure.
The welfare of the animals must be attended to. Certain procedures, such as
tail docking, are prohibited. Other procedures, such as dehorning, must be
done so as to minimize the stress to the animal.
An organic farmer must keep sufficient records to verify his or her compliance
with the standards.
Each farm is inspected and audited every year. Any farm can be inspected
unannounced at any time.
Organic Dairy Products
Organic dairy products must be from animals that have been under
continuous organic management for at least one year prior to the production of the
milk or milk products. Milk is a perfect indicator that reflects the level of pollutants
and pesticides those contaminated dairy cows and as well as dairy. Conventional
milk may contain residues of hormones those used on the dairy animals, pesticides,
antibiotics, urea, solvents, which have a serious impact on the individual's health.
All these factors make conventional milk inferior in quality. Consumption of such
milk may lead to early puberty, hypersensitivity, hormonal imbalance, and certain
types of cancer in humans. Organic milk is far superior to non-organic milk.
Here are the differences which make organic milk superior:
CLA: milk contains Conjugated Linoleic Acid (CLA). Function of CLA in human body is
to boost immune system and reduce the growth of tumors. CLA levels in organic
milk are higher because these cows eat greater amounts of grass, hay and silage.
Pesticides: Organic dairy farms don't use any artificial pesticides on pastures where
cows graze. While on conventional dairy farms almost 500 pesticides are used on
the pastures. The main problem with the pesticides aside from their individual
toxicity is that every research shows that how these chemicals react when
combined, in the cocktail effect. It has more affects on the children because of their
immature organ and immune systems.

Antibiotics: On conventional dairy farms, cows are given antibiotics routinely to

prevent disease and infection. While on organic dairy farms first natural remedies
are used for cow's illness, if it won't work then antibiotics are given. When organic
cow needs to be treated with antibiotics then the 'withdrawal period' is considerably
longer than that recommended for conventional farming.
GMOs & Solvents: The feed given to cows on organic dairy farms is free from GMOs
(Genetically modified organisms), solvent extracts and urea. So it results in milk
that is free from these substances.
Hormones: Fertility hormones are used routinely in conventional dairy farms to
ensure that calves are conceived and born within defined management periods and
also to synchronize batches of cows or heifers to calve around the same time.
Hormones such as rBGH (Recombinent Bovine Growth Hormone) and Oxytocin were
often used to increase milk production and cause easy letdown of milk respectively.
While on organic dairy farms, use of hormones was totally prohibited.
Regulating authorities
United States Department of Agriculture (USDA) launched National Organic
Program (NOP) in October 2002, an authority to regulate and synchronize organic
production, farming and marketing in the United States. Now, all products sold as
Organic in the U.S. must be produced, handled, and processed according to a
single standardthe NOP Final Rule (USDA, 2000).
In India, the National Programme on Organic Production (NPOP) (under The
Agricultural and Processed Food Products Export Development Authority (APEDA))
was officially launched in 2000 and notified under FTDR (Foreign Trade Development
& Regulation) Act in the year 2001. The NPOP was accorded equivalency by the
European Union for its regulation on Organic Agriculture EC 2092/91. That means
that any product certified according to NPOP can have ready access to European
markets without the need for separate EU (European Union) Certification. The USDA
has also recognized the accreditation system adopted by India under NPOP. The
NPOP proposes to provide an institutional mechanism for the implementation of
National Standards for Organic Production, through a National Accreditation Policy
and Programme. The aims of the National Programme for organic production, is: (a)
to provide the means of evaluation of certification programmes for organic
agriculture and products as per the approved criteria. (b) to accredit certification
programmes (c) certification of organic products in conformity to the National
Standards for Organic Products. (d) to encourage the development of organic
farming and organic processing.
Constraints for Organic Dairy Farming in India
The organic dairy sector continues to be a fast-growing segment. In order to
qualify for the organic label, organic farmers are prohibited from using synthetic
growth hormones (rBGH), genetically engineered organisms, antibiotics and toxic,
persistent, synthetic pesticides. The standards also mandate a rigorous system for
inspection, certification and verification of organic practices, all of which protect

consumers who choose organic products. The future challenges are to keep supplies
in line with demand, and to lower the costs faced by organic farmers.
Challenges:
Organic dairy farmers considered the most difficult aspects of organic milk
production are the:
1.

Certification paperwork and compliance cost were the most challenging,

2.

Sourcing organic inputs, including grains and forages, feed supplements,

3.
4.

Replacement of heifers,
High costs of production and maintaining animal health,

5.

Others (e.g. - natural calamities such as drought, floods etc.)

Essentiality of Quality Assurance Framework (QAF)

This framework had standards and systems for surveillance, inspection,
quality control. Those are trace back, awareness and training to be super imposed
on the whole production chain through transport, processing, analysis and storage.
Consumer's highest safety is assured by setting up of frameworks of this kind.