BACTERIA, ANTIBIOTICS, TOXINS AND MICOTOXINS IN COW?S MILK

Abstract

Cow?s milk has high nutritional value and it is an excellent source of high quality proteins, Ca, P and vitamin B2. However, it can contain organic contaminants which may cause serious illness or death to the persons who consume it. This paper reviews data about contaminants of organic origin such as antibiotic, bacteria and toxins, which may contaminate milk and dairy products, as well as the pathological problems they provoke when they are consumed. Mexican legislation requires that dairy products must be free of antibiotics, toxins and microorganisms. Dairy products are usually analyzed to detect total coliforms and mesophilic bacteria. In cheese, cream, yogurt and butter other analyses are also carried out in order to detect Staphylococcus aureus, Escherichia coli and Salmonela, which may contaminate them during the manufacturing process; however, they are not analyzed for other organic contaminants. Studies carried by the Mexican Consumers Office showed that dairy products sold in México are generally of good sanitary quality, except cheeses, which vary depending on their type and brand