Detection of Antibiotics Residues in Raw milk Produced in Freha Area (Tizi-Ouzou), Algeria

Y. Titouche, Akam Hakem(ex. Akam), K. Houali, B. Yabrir, O. Malki, A. Chergui, N. Chenouf, S. Yahiaoui, M. Labiad, H. Ghenim, S. Kechih-Bounar, F. Chirila, G. Nadas, N. Fit


The misuses and uncontrolled veterinary drugs in animals food production can have harmful effects on consumers health and dairy industry. The presence of antibiotic residues in milk can cause partial or total inhibition of the growth of lactic acid bacteria, which can induce technological flaws on the cheese production. The aim of this study is to detect antibiotic residues in raw milk produced in Freha area (Tizi-Ouzou) in Algeria. A total of 171 milk samples were collected from 14 dairy farms and examined. The first screening of the samples was carried out by acidification test using Bacillus stearothermophillus (variety calidolactis ATCC 10149), followed by a confirmation test agar with spores of B. stearothermophillus, B. subtilis and B. megaterium. Our results showed a strong presence of antibiotic residues in raw milk, with 80 positive samples (46.78%). Most of them contained penicillin and/or tetracycline (88.75%), followed by macrolide and/or aminoglycoside (12.5%). In contrast, the sulfonamides were only present in 5% of the positives cases. The results indicate that most of the farmers do not always respect the time delay between the administration of antibiotics and the milk collection. Therefore, the control of antibiotic residues must be a major concern for producers and processors to protect health’s consumers.


antibiotics residues, raw milk, microbiology, acidification test, confirmation test.

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