It is important to know that in the process of harvesting milk from farms, the quality of the milk is judged by testing the protein, nitrite, and antibiotic residues and other nutritional, physical, and chemical indicators and safety indicators before it is processed into milk for our daily consumption, and if antibiotics are detected in the collected milk, it must all be dumped and not used.
So we may wonder why there are antibiotics in the milk?
This is because cows produce a lot of milk every day, and milk is rich in nutrients for bacterial growth. If hygiene is not done properly, cows are prone to mastitis and nipple infections, which require medication and injections. Since cows do not synthesize their own antibiotics, the presence of antibiotics in milk is inevitably due to antibiotic medication given to cows on the farm, usually for mastitis. If the milk is produced during the period of medication or within five days of stopping the medication, it will contain antibiotics.
The dangers of "antibiotic milk" to humans
The antibiotic penicillin, tetracycline, and sulfa drugs can cause allergic reactions in people, and often drinking milk containing antibiotics will cause people to be allergic to the stimulation of antibiotics.
In normal circumstances, the human intestinal flora and the human body can adapt to each other, some flora can also inhibit other flora overgrowths, but long-term intake of antibiotics can make the balance of the flora disorder, the pathogenic bacteria overgrowth
The actual antibiotic accumulation, the bacteria will slowly adapt in order to survive and produce drug resistance. If drug-resistant bacteria enter the body, the disease will cause insensitivity to drugs and abuse of antibiotics has serious consequences
In the current food manufacturing industry, dairy products have a rapid development, since the entry into the reform and opening up, China's dairy products actually gradually show the scale, in terms of quality and safety, technology and equipment have fundamental changes, but the dairy industry is actually developing faster, so to ensure the quality and safety, the first thing should be strict dairy testing.
The antibiotics in milk come from antibiotics for the treatment of dairy diseases, mainly β-lactams, aminoglycosides, tetracyclines and macrolides, etc., among which the most used are β-lactam antibiotics.
[Scope of application] Fresh raw milk (cattle, sheep), raw milk stored at 2-8 ℃ (cattle, sheep, within 3 days).
[Equipment and consumables required] 200ul pipette, 200ul pipette head
[Preparation before experiment] Restore the sample and kit to room temperature.
1. Open the test paper bucket, take out the microholes, and break off the required number of microholes. Put the rest back into the bucket and cover the bucket immediately to avoid moisture
2. Mix the sample well, absorb 200ul into the microwell, blow and mix for 25-10 times, and incubate at 40℃ for 5 minutes
3. Take out the required number of strips, cover the bucket, and make a mark on one end of the strip of absorbent paper.
4. Insert one end of the sample pad (MAX) of the strip into the microhole and react at 40℃ for 5 minutes
5. Immediate interpretation of results (invalid interpretation at other times)
Contact Person: Lisa Niu