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The Heat Stability of Enrofloxacin Antibiotic Residue in Milk Detected using HPLC

The Heat Stability of Enrofloxacin Antibiotic Residue in Milk Detected using HPLC

Prima Mei Widiyanti1*, Mirnawati B Sudarwanto2, Etih Sudarnika2, Raphaella Widiastuti1 

1Indonesian Research Center for Veterinary Science, Indonesia 16114; 2Department of Animal Infectious Diseases and Veterinary Public Health, Faculty of Veterinary Medicine, IPB University, West Java, Indonesia 16680.

*Correspondence | Prima Mei Widiyanti, Indonesian Research Center for Veterinary Science, Indonesia 16114; Email: 


Enrofloxacin is one of the fluoroquinolone antibiotics used for therapy in animals. The presence of enrofloxacin antibiotic residue in milk could affect product quality and human health. This study aimed to determine the heating effect of enrofloxacin antibiotic in milk. The milk samples spiked with enrofloxacin antibiotic were submitted to thermal treatments. The milk samples were analyzed using high performance liquid chromatography (HPLC) method. This study showed that no heating (control), heating at 72 oC for 15 seconds (high temperature short time pasteurization), and 89 oC for 1 second (higher heat shorter time pasteurization) did not affect on enrofloxacin antibiotic residue concentration, however heating at 121 oC for 15 minutes (sterilization) affected the antibiotic enrofloxacin. The stability of enrofloxacin antibiotic could result problem in public health. Antibiotic residues could result microbial resistance, toxicity, carcinogenicity, allergy, and product rejection. Prevention and control of antibiotic residues should be carried out through socialization to the public, monitoring of antibiotic examinations on animal products and application of hazard analysis and a critical control point (HACCP) in the food industry.

Keywords | Antibiotic, Enrofloxacin, Heating, HPLC, Milk 

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Advances in Animal and Veterinary Sciences


Vol. 12, Iss. 6, pp. 994-1205


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