UniversityJ Mohamed Khider of Biskra Faculty of the exact science, Natural and life science Department of natural and life Science Référence …………….………… / …………….. Masters Dessertion MASTER Domaine: Natural and life science Branch: Biological Science Section: Applied Microbiology Presented by: MECHKA Amira 30 September 2020 Detection of Beta-lactam and Tetracycline Residues in Raw Dairy Milk in Biskra Region Board of Examiners: Mlle. GHITI Hassina MAA University of Biskra President Dr. BENMEDDEUR Tarek MCA University of Biskra Supervisor Pr. MOUSSI Abdelhamid Pr University of Biskra Examiner Academic year : 2019 - 2020 Acknowledgment Acknowledgment I am immensely grateful to all the respected people who helped me to complete my Master desertion. My journey to accomplish the research work would not have been successful without the valuable contribution, support and suggestions of the followed mentioned people. First and foremost, I would like to express my profound gratitude and regards to my supervisor Dr. Benmeddour for believing in my potentials and for taking charge of my supervision, his patient guidance, valuable and unreserved comments, and innumerable revisions of my work. I would like to express my sincere gratitude to Dr. Bensahal for his enthusiastic encouragement and useful critiques. Also, I am very much thankful to the milk chop owners and farmers for providing me with the samples I needed for my research. I would like to thank Mr. Ghettas Zine Labidine Co-manager of the dairy factory EURL AMIRALAIT who gave me his consent to complete my research in the factory laboratory, also for ordering the screening test for me, without which my work may have not been completed, and many thanks to the laboratory chef Ms. Hadjer who guided me throughout my laboratory work and gave me valuable helpful advice. I am highly indebted to all the respondents of my surveys, veterinarians and dairy factory managers for providing me with valuable pieces of information despite their busy schedule they were also available for consultation whenever they were needed. At last but not least I want to thank my grandmother for supporting me emotionally and financially throughout my entire educational journey and every person who appreciated me for my work and motivated me and who has been part of this project in some way or another thank you for being with me. Dedication Dedication I dedicate this thesis to my beloved grandmother who believed in me when nobody did, may you rest in peace. Table of contents Table of contents List of tables ............................................................................................................................... I List of figures ............................................................................................................................ II List of abbreviations ............................................................................................................... III Introduction .............................................................................................................................. 1 Literature review Chapter 1. General overview on milk 1.1. Milk ..................................................................................................................................... 3 1.1.1. Definition .......................................................................................................................... 3 1.2. Composition and properties of dairy milk .......................................................................... 3 1.2.1. Physical properties ............................................................................................................ 3 1.2.2. Chemical composition ...................................................................................................... 3 1.2.2.1. Proteins ............................................................................................................... 3 1.2.2.2. Fats ..................................................................................................................... 3 1.2.2.3. Carbohydrates ..................................................................................................... 3 1.2.2.4. Minerals and trace elements ............................................................................... 4 1.2.2.5. Vitamins ............................................................................................................. 4 1.3. Milk quality ......................................................................................................................... 4 1.3.1. Organoleptic properties ..................................................................................................... 4 1.3.2. Hygienic quality ................................................................................................................ 4 1.3.3. Technological quality ....................................................................................................... 5 1.4. Importance of milk in Algeria ............................................................................................. 5 Chapter 2. Antibiotics in veterinary medicine 2.1. Definition ............................................................................................................................ 6 2.2. Classification ....................................................................................................................... 6 2.3. Common antibiotics used in veterinary medicine ............................................................... 6 2.3.1. Beta-lactam antibiotics ..................................................................................................... 6 2.3.1.1. Composition and mechanism of action .............................................................. 6 2.3.1.2. Pharmacokinetic of beta-lactam ......................................................................... 6 2.3.2. Tetracycline ...................................................................................................................... 7 2.3.2.1. Composition and mechanism of action .............................................................. 7 2.3.2.2. Pharmacokinetic of tetracycline ......................................................................... 7 Table of contents 2.4. Antibiotics usage in veterinary medicine ............................................................................ 8 Chapter 3. Antibiotics residues in milk and dairy industry 3.1. Definition of residues .......................................................................................................... 9 3.2. Maximum Residue Limit (MRL) ........................................................................................ 9 3.2.1. Definition .......................................................................................................................... 9 3.2.2. Acceptable Daily Intake (ADI) ......................................................................................... 9 3.2.3. Algerian legislation ........................................................................................................... 9 3.3. Withdrawal Period (WP) ..................................................................................................... 9 3.4. Reasons for antimicrobial residues in milk ....................................................................... 10 3.5. Consequences of the presence of antibiotic residues in milk ............................................ 10 3.5.1. Public health aspect ........................................................................................................ 10 3.5.1.1. Allergic rections problems ............................................................................... 10 3.5.1.2. Antimicrobial Resistance (AMR) Hazard ........................................................ 10 3.5.1.3. Disruption of the normal human intestinal flora .............................................. 11 3.5.1.4. Toxicity ............................................................................................................ 11 3.5.2. Technological problems .................................................................................................. 11 Chapter 4. Screening methods for the detection of antibiotic residues in milk 4.1. Screening methods used for the detection of antibiotic residues in raw milk ................... 12 4.1.1. Microbiological methods ................................................................................................ 12 4.1.1.1. Delvo test .......................................................................................................... 12 4.1.2. Enzymatic tests ............................................................................................................... 12 4.1.2.1. Penzym ............................................................................................................. 12 4.1.3. Immune-enzymatic tests ................................................................................................. 13 4.1.3.1. BetaStar ............................................................................................................ 13 4.1.3.2. ELISA test ........................................................................................................ 13 4.1.4. Physico-chemical methods ............................................................................................. 13 4.1.4.1. High performance chromatography on