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Questions and Answers
Which of the following is NOT a source of milk contamination?
Which of the following is NOT a source of milk contamination?
What is the maximum residue limit (MRL) in food related to?
What is the maximum residue limit (MRL) in food related to?
Which of the following is an example of unavoidable chemical hazards in food?
Which of the following is an example of unavoidable chemical hazards in food?
What do antibiotics do in food?
What do antibiotics do in food?
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What type of hazard is milk itself considered to be?
What type of hazard is milk itself considered to be?
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What are scrombotoxins found in?
What are scrombotoxins found in?
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What is the primary purpose of using antibiotics in animals mentioned in the text?
What is the primary purpose of using antibiotics in animals mentioned in the text?
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Which class of antibiotics is specifically mentioned as being most used in animals?
Which class of antibiotics is specifically mentioned as being most used in animals?
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What is the suspected reason for antibiotic residues in milk according to the text?
What is the suspected reason for antibiotic residues in milk according to the text?
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Why does the presence of antibiotics at concentrations even below the MRL in milk raise concerns?
Why does the presence of antibiotics at concentrations even below the MRL in milk raise concerns?
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What is one of the key public health concerns associated with antibiotic residues in milk?
What is one of the key public health concerns associated with antibiotic residues in milk?
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Which antibiotic has a recommended milk discard time of 72 hours, but its residue has persisted for as long as 18 days?
Which antibiotic has a recommended milk discard time of 72 hours, but its residue has persisted for as long as 18 days?
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What is the suggested method to prevent contamination of equipment from cows treated with antibiotics?
What is the suggested method to prevent contamination of equipment from cows treated with antibiotics?
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What is the primary economic impact of antibiotics on the manufacture of cultured dairy products?
What is the primary economic impact of antibiotics on the manufacture of cultured dairy products?
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What is one reason why chloramphenicol is prohibited for veterinary use by EU?
What is one reason why chloramphenicol is prohibited for veterinary use by EU?
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"Extended use of excessive dosage of approved drugs according to label directions" is mentioned as a suspected reason for antibiotic residues in milk. What measures are suggested to prevent this issue?
"Extended use of excessive dosage of approved drugs according to label directions" is mentioned as a suspected reason for antibiotic residues in milk. What measures are suggested to prevent this issue?
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What is the definition of contamination in the context of milk hygiene and control?
What is the definition of contamination in the context of milk hygiene and control?
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What are the two main types of chemical hazards mentioned in the text? Provide an example for each type.
What are the two main types of chemical hazards mentioned in the text? Provide an example for each type.
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What does MRL stand for, and what is its significance in relation to food?
What does MRL stand for, and what is its significance in relation to food?
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Name two categories of chemical additives mentioned in the text, used in food within acceptable limits.
Name two categories of chemical additives mentioned in the text, used in food within acceptable limits.
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What is the primary purpose of antibiotics in the context of milk hygiene and control?
What is the primary purpose of antibiotics in the context of milk hygiene and control?
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What is the significance of the presence of antibiotics at concentrations even below the MRL in milk?
What is the significance of the presence of antibiotics at concentrations even below the MRL in milk?
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What are some major groups of antibiotics used in animals, as mentioned in the text?
What are some major groups of antibiotics used in animals, as mentioned in the text?
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What are the suspected reasons for antibiotic residues in milk according to the text?
What are the suspected reasons for antibiotic residues in milk according to the text?
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What is the public health importance associated with antibiotic residues in milk?
What is the public health importance associated with antibiotic residues in milk?
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What are some measures suggested for the prevention and control of antibiotic residues in milk?
What are some measures suggested for the prevention and control of antibiotic residues in milk?
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What is the economic impact of antibiotics on the manufacture of cultured dairy products?
What is the economic impact of antibiotics on the manufacture of cultured dairy products?
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What are the key facts about bacterial antimicrobial resistance mentioned in the text?
What are the key facts about bacterial antimicrobial resistance mentioned in the text?
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Why is chloramphenicol prohibited for veterinary use by EU, according to the text?
Why is chloramphenicol prohibited for veterinary use by EU, according to the text?
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What is the suggested method to prevent contamination of equipment from cows treated with antibiotics?
What is the suggested method to prevent contamination of equipment from cows treated with antibiotics?
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What is the maximum residue limit (MRL) related to, according to the text?
What is the maximum residue limit (MRL) related to, according to the text?
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What is the impact of the effect of processing on the stability of antibiotic residues in food, according to the text?
What is the impact of the effect of processing on the stability of antibiotic residues in food, according to the text?
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Study Notes
Milk Contamination and Hazards
- Sources of milk contamination include pathogens, environmental factors, and improper handling, while human error and equipment malfunction are also possible but not universally recognized.
- The maximum residue limit (MRL) pertains to the highest amount of a substance that is legally permitted in food products.
- Unavoidable chemical hazards in food include naturally occurring toxins that cannot be eliminated, regardless of processing or preparation methods.
Antibiotics in Food
- Antibiotics target harmful bacteria but can lead to resistance and residues in food products.
- Milk is considered a biological hazard due to potential contamination with harmful microorganisms.
- Scrombotoxins are toxins produced by certain fish species, particularly those that have not been stored properly.
- The primary purpose of using antibiotics in animals is to promote growth and prevent disease.
- Tetracyclines are highlighted as the most commonly used class of antibiotics in livestock.
Residues and Public Health
- Suspected reasons for antibiotic residues in milk include misuse or exceedance of recommended dosages in livestock treatments.
- Presence of antibiotics, even below the MRL in milk, raises concerns due to potential health risks and the development of resistant bacteria.
- Key public health concerns regarding antibiotic residues in milk involve possible allergic reactions and the spread of antimicrobial resistance.
- A commonly cited antibiotic, oxytetracycline, has a recommended milk discard time of 72 hours, with residues detected for up to 18 days post-treatment.
Prevention and Economic Impact
- Suggested methods to prevent contamination include thorough cleaning of equipment and ensuring proper withdrawal times for treated cows.
- The primary economic impact of antibiotics on cultured dairy products includes decreased consumer trust and potential market restrictions.
- Chloramphenicol is prohibited in the EU for veterinary use due to its association with severe health risks, including aplastic anemia and the potential for extensive resistance.
Chemical Hazards and MRL Significance
- Contamination, in the context of milk hygiene, is defined as the introduction of harmful substances, affecting safety and quality.
- Two main types of chemical hazards in food are intentional additives (like preservatives) and unintentional contaminants (like pesticides).
- MRL stands for maximum residue limit, crucial for ensuring food safety and protecting consumer health.
- Categories of chemical additives include preservatives and flavor enhancers, which can be used in food as long as they adhere to safety limits.
Antimicrobial Resistance and Control Measures
- Major groups of antibiotics utilized in animals encompass penicillins, tetracyclines, and sulfonamides.
- Suggestions for preventing residues focus on proper veterinary practices, adhering to withdrawal times, and routine monitoring of milk.
- The economic impact of antibiotics on cultured dairy production can include increased costs for testing and regulatory compliance.
- Bacterial antimicrobial resistance poses a significant public health threat, as it can complicate treatment options for infections in humans.
Processing Effects
- Processing food can affect the stability of antibiotic residues, possibly reducing or altering their prevalence and impact.
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Description
This quiz covers the sources of milk contamination and chemical hazards in the context of veterinary medicine. It includes information on the occurrence of contaminants in milk and the biological agents that can pose hazards.
