Риски снижения безопасности продуктов сыроделия в зависимости от состава антибиотиков в молоке

Исследование направлено на оценку рисков снижения безопасности полутвердых и мягких сыров при переработке молока, содержащего остаточные количества антибиотиков. Методом модельных выработок изучено влияние шести классов антибиотиков на развитие заквасочной микрофлоры и их распределение между сырным тестом и подсырной сывороткой в технологиях голландского и адыгейского сыров. В целях информативности результатов анализов количество внесенных антибиотиков существенно превышало нормированный уровень в сыром молоке: ампициллин – 35,0 мкг/кг; тетрациклин – 250,0 мкг/кг; хлортетрациклин – 250,0 мкг/кг; докситетрациклин – 250,0 мкг/кг; стрептомицин – 4000,0 мкг/кг; ципрофлоксацин – 50,0 мкг/кг; эритромицин – 2500,0 мкг/кг; левомицетин – 200,0 мкг/кг. Установлено, что ампициллин оказывает наиболее выраженное бактерицидное действие, приводя к критическому подавлению заквасочного микробиома. Стрептомицин, эритромицин и тетрациклин проявляют умеренное ингибирование, тогда как ципрофлоксацин и левомицетин не оказывают значимого влияния на заквасочные культуры. Анализ долевого распределения антибиотиков различных групп показал, что большинство изученных антибиотиков преимущественно переходят в сыворотку (на уровне 85–89 %), что соответствует массовому распределению сыворотка–сыр. Исключением является тетрациклин, до 35 % которого переходит в сырную массу. Одним из определяющих факторов для конечного содержания антибиотиков отмечен тип сыра. В сыре Голландский 50–55 % антибиотиков тетрациклиновой группы (тетрациклин, хлортетрациклин, докситетрациклин) накапливаются в сырном тесте, создавая прямую угрозу для потребителя, а в сыре Адыгейский 81–88 % исследованных антибиотиков переходит в сыворотку, что снижает нагрузку на сыр, но приводит к загрязнению побочного продукта и создает проблему вторичной переработки сыворотки. Полученные экспериментальные данные подчеркивают необходимость учета не только исходной концентрации антибиотиков в молоке, но и их природы и технологических параметров производства сыров при разработке систем управления их безопасностью.

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