Acta Vet. Brno 2014, 83: 21-26

Effect of pasteurization on the residues of tetracyclines in milk

Eva Kellnerová, Pavlína Navrátilová, Ivana Borkovcová

University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic

Received July 31, 2014
Accepted February 25, 2015

The main aim of this work was to determine the effect of high pasteurization of milk (85 °C/3 s) on the residues of tetracycline and oxytetracycline. The samples of raw cow’s milk, purchased from a vending machine, were spiked with standard solutions of tetracycline and oxytetracycline. The content of the residues of tetracycline antibiotics was measured before and after heating. Pre-cleaned samples were extracted by a mixed-mode solid phase extraction technique and analysed using high performance liquid chromatography/diode array detection. Whereas the residues of tetracycline decreased only by 5.74% and were not significantly different (P > 0.05), the residues of oxytetracycline decreased by 15.3% and this distinction was highly significant (P ≤ 0.01). Based on the results of our study, the tetracycline antibiotics were proved to have differences in the thermostability of particular substances at pasteurisation temperatures.


This work was created with the financial support of NAZV “KUS” QJ1230044 project.


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