Antibiotic residues in raw and pasteurized milk in Iran: A systematic review and meta-analysis

Behnam Bahramian; Mahmood Alizadeh Sani; Mohammad Parsa-Kondelaji; Hedayat Hosseini; Yousef Khaledian; Mitra Rezaie; Behnam Bahramian; Mahmood Alizadeh Sani; Mohammad Parsa-Kondelaji; Hedayat Hosseini; Yousef Khaledian; Mitra Rezaie

doi:10.3934/agrfood.2022031

AIMS Agriculture and Food

2022, Volume 7, Issue 3: 500-519. doi: 10.3934/agrfood.2022031

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Review

Antibiotic residues in raw and pasteurized milk in Iran: A systematic review and meta-analysis

1.
Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
2.
Medical Toxicology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
3.
Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4.
Department of Hematology and Blood Banking, Faculty of Medical Sciences, Mashhad University of Medical Sciences, Mashhad, Iran
5.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6.
Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
7.
Department of Food Hygiene and Quality Control, Faculty of Veterinary, Shahrekord University, Shahrekord, Iran

Received: 11 April 2022 Revised: 30 May 2022 Accepted: 20 June 2022 Published: 12 July 2022

Improper use of antibiotics to treat or prevent infections, and as a stimulant for livestock growth, can affect public health and the dairy industry due to the spread of antibiotic residues in milk. This systematic review and meta-analysis aimed to investigate antibiotic residues in raw and pasteurized milk in Iran. Data were collected through searching the databases, including Scopus, PubMed, Science Direct, Web of Science, Google Scholar, SID, and Magiran using the following keywords: "pasteurized milk", "raw milk", "milk", "antibiotic residues", " antibiotic", and "Iran". Finally, 40 eligible studies were selected for the systematic review and meta-analysis. According to the reviewed studies, the prevalence of antibiotic residues in raw and pasteurized milk was 26% (95% CI: 20–33%) and 21% (95% CI: 15-27%), respectively. It seems that the control measures are inefficient in dairy industry and milk collection centers for the presence of antibiotic residues and the time of antibiotic withdrawal during milk delivery. Permanent control of milk in the collection centers by the responsible organizations along with implementation of Hazard Analysis Critical Control Point system in milk factories can be very effective in reducing antibiotic residues.
- antibiotic,
- veterinary drugs,
- health risks,
- milk, food safety
Citation: Behnam Bahramian, Mahmood Alizadeh Sani, Mohammad Parsa-Kondelaji, Hedayat Hosseini, Yousef Khaledian, Mitra Rezaie. Antibiotic residues in raw and pasteurized milk in Iran: A systematic review and meta-analysis[J]. AIMS Agriculture and Food, 2022, 7(3): 500-519. doi: 10.3934/agrfood.2022031

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Abstract

Improper use of antibiotics to treat or prevent infections, and as a stimulant for livestock growth, can affect public health and the dairy industry due to the spread of antibiotic residues in milk. This systematic review and meta-analysis aimed to investigate antibiotic residues in raw and pasteurized milk in Iran. Data were collected through searching the databases, including Scopus, PubMed, Science Direct, Web of Science, Google Scholar, SID, and Magiran using the following keywords: "pasteurized milk", "raw milk", "milk", "antibiotic residues", " antibiotic", and "Iran". Finally, 40 eligible studies were selected for the systematic review and meta-analysis. According to the reviewed studies, the prevalence of antibiotic residues in raw and pasteurized milk was 26% (95% CI: 20–33%) and 21% (95% CI: 15-27%), respectively. It seems that the control measures are inefficient in dairy industry and milk collection centers for the presence of antibiotic residues and the time of antibiotic withdrawal during milk delivery. Permanent control of milk in the collection centers by the responsible organizations along with implementation of Hazard Analysis Critical Control Point system in milk factories can be very effective in reducing antibiotic residues.

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