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Fate of ivermectin residues in ewes' milk and derived products

Published online by Cambridge University Press:  08 March 2004

Vesna Cerkvenik ,
Bogdan Perko ,
Irena Rogelj ,
Darinka Z Doganoc ,
Valentin Skubic ,
Wim MJ Beek  and
Henk J Keukens
Vesna Cerkvenik
Affiliation:
Institute of Food Hygiene and Bromatology, Veterinary Faculty of the University of Ljubljana, Gerbičeva 60, SI – 1000 Ljubljana, Slovenia
Bogdan Perko
Affiliation:
Institute of Dairying, Zootechnical Department, Biotechnical Faculty of the University of Ljubljana, Groblje 3, SI – 1230 Domžale, Slovenia
Irena Rogelj
Affiliation:
Institute of Dairying, Zootechnical Department, Biotechnical Faculty of the University of Ljubljana, Groblje 3, SI – 1230 Domžale, Slovenia
Darinka Z Doganoc
Affiliation:
Institute of Food Hygiene and Bromatology, Veterinary Faculty of the University of Ljubljana, Gerbičeva 60, SI – 1000 Ljubljana, Slovenia
Valentin Skubic
Affiliation:
Institute of Physiology, Pharmacology and Toxicology, Veterinary Faculty of the University of Ljubljana, Gerbičeva 60, SI – 1000 Ljubljana, Slovenia
Wim MJ Beek
Affiliation:
RIKILT, State Institute for Quality Control of Agricultural Products, Bornsesteeg 45, NL – 6700 AE Wageningen, Netherlands
Henk J Keukens
Affiliation:
Laboratory of the National Meat and Inspection Service, P.O. Box 144, NL – 6700 AC Wageningen, Netherlands
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Abstract

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0·2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese–making (albumin cheese). The concentration of the H2B1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matrix, between 87 and 100%. Limits of detection in the order of only 0·1 μg H2B1a/kg of product were achieved. Maximum concentrations of IVM were detected mostly at 2 d after drug administration to the ewes. The highest concentration of IVM was found on day 2 in 60-day ripened cheese (96 μg H2B1a/kg cheese). Secondary whey was the matrix with the lowest concentration of IVM (<0·6 μg H2B1a/kg). Residue levels fell below the limits of detection between day 5 (for secondary whey) and day 25 (for all cheese samples). In the matrices investigated, linear correlations between daily concentrations of IVM, milk fat and solid content were evident. During yoghurt production, fermentation and thermal stability of IVM was observed. During cheese production, approximately 35% of the IVM, present in the raw (bulk) milk samples, was lost. From the results it was concluded that the processing of ewes' milk did not eliminate the drug residues under investigation. The consequences of IVM in the human diet were discussed. Milk from treated animals should be excluded from production of fat products like cheese for longer after treatment with IVM than for lower fat products.

Keywords

Ivermectinewesresiduesmilkproducts
Type
Research Article
Information
Journal of Dairy Research , Volume 71 , Issue 1 , February 2004 , pp. 39 - 45
Copyright
© Proprietors of Journal of Dairy Research 2004

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