Determination of Antibiotic Residues in Milk Marketed in SaudiArabia and Their Dietary Risk Assessment

Author(s): Abdullah A Al Sayari, Ghada A Alzyadi, Thamer F Almudhihi, Sadeem M Aljabr

Antibiotics are substances used in food-producing animals for therapeutic, preventive, or diagnostic purposes. Overuse can lead to antibiotic residues in food products that may have negative influence on human health. Milk, a crucial animal product, is likely to be contaminated with antibiotic residues, potentially fostering antibiotic-resistant bacteria. Long-term exposure to trace levels of antibiotic residues can have detrimental effects, including allergic reactions, gut flora disturbance, carcinogenic effects, and neurotoxicity. Sulfonamides take a long time to break down and remain in the body, leaving excess residues in poultry and cattle. Consuming animal products high in sulfonamide residues over an extended period may lead to the accumulation of these residues in the human body, potentially causing cancer, allergies, and hematopoietic system disorders. This study investigates the occurrence of sulfonamide residues in milk marketed in Saudi Arabia. The milk samples were analysed by LC-MS/MS and the Hazard Quotient (HQ) model was employed to evaluate the potential risk associated with the ingestion of milk. Fourteen sulfonamide antibiotics were identified in milk samples, and the risk exposure of sulfonamide was only measured for sulfamethazine in this study as it is the only one detected in the samples. The HQ values estimated in this research agreed with most published data from different countries and food groups indicating there is no significant health impact due to ingestion milk products based on the level of sulfonamide residues.