Food Industry and Pharmaceutics, a Substantial Challenge by Antibiotic Residues| Chapter 1 | Novel Aspects on Pharmaceutical Research Vol. 4

 Dairy production are healthy food articles that include any of vital nutrients. It has existed demonstrated that leftover antibiotics have contaminated specific products.  These residues have any of negative health impacts on people. They severe major hypersensitive reactions as well as antimicrobial opposition against a number of dangerous pathogens. Antibiotic leftover levels in milk and milk products have existed alleviated and reduced utilizing a variety of methods, including heat treatments.  Reductions in medicines overflow into dairy output have not been considerably remarkable, forceful researchers to find new approaches to prevent or lower their risk  and limit their complications on human health. In this division we describe the misuse of medicine above approved safe levels, in addition to the pharmacokinetics of more common medicines to understand their end use effects on users. The misuse of antibiotics is very linked to antimicrobial resistance, likely the extraordinary hereditary modulatory abilities of bacteria. To underrate the need for unnecessary milk transfer and associated health risks, milk needs to judged at several production levels from accumulation to consumption. Analytical forms include chromatography,   high tightness electrophoresis, STAR protocol, NIR spectroscopy and so forth. Herein, our summary provides valuable context on the significance of the treatment of "medicine overloaded" milk with heat as an productive tool to underrate overflow into end consumers.

Author(s) Details:

Sami El Khatib,
Department of Biomedical Sciences, Lebanese International University, Bekaa Campus, Khiyara – West Bekaa, Lebanon, Department of Biological & Chemical Sciences, Lebanese International University, Bekaa Campus, Khiyara – West Bekaa, Lebanon and Center for Applied Mathematics and Bioinformatics (CAMB), Gulf University for Science and Technology, Kuwait.

Rima Omairi,
Department of Food Sciences & Technology, Lebanese International University, Bekaa Campus, Khiyara – West Bekaa, Lebanon.

Maha Krayem,
Department of Biological & Chemical Sciences, Lebanese International University, Bekaa Campus, Khiyara – West Bekaa, Lebanon.

Sanaa Khaled,
Department of Biological & Chemical Sciences, Lebanese International University, Bekaa Campus, Khiyara – West Bekaa, Lebanon.

Hanan Rahal,
Department of Biological & Chemical Sciences, Lebanese International University, Bekaa Campus, Khiyara – West Bekaa, Lebanon.

Hussein Hassan,
Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, 1102 2801, Beirut, Lebanon.

Mohamed Salla,
Department of Biological & Chemical Sciences, Lebanese International University, Bekaa Campus, Khiyara – West Bekaa, Lebanon.

Please see the link here: https://stm.bookpi.org/NAPR-V4/article/view/10997