Table-3.
Risk characterization of daily exposure to tetracycline and penicillin residues through intake of each of the dairy products individually as well as through intake of a combination of all dairy products.
| Reference | Antibiotic | Milk | Yogurt | Labneh | Total dairy products | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Intake (g milk/day) | EDIa | % ADIb | Intake (g yogurt/day) | EDIa | % ADIb | Intake (g labneh/day) | EDIa | % ADIb | Total EDIa | % ADIb | ||
| Raad et al. [19] | Tetracycline | 99.7 | 1.28 | 0.004 | 68.3 | 0.43 | 0.001 | 27.8 | 0.38 | 0.001 | 2.09 | 0.007 |
| Penicillin | 99.7 | 0.83 | 0.003 | 68.3 | 0.71 | 0.002 | 27.8 | 0.29 | 0.001 | 1.83 | 0.006 | |
a
EDI=Estimated daily intake (ng/kg BW/day). EDI (mg/kg BW/day)=S[(Daily dairy intake (kg/person/day)×Mean residue concentration (mg/kg)] ¸ BW (kg).
b
% ADI=100×Intake (mg/day)/[(ADI (mg/kg BW/day)×BW (kg)] [15]. ADI=Acceptable daily intake (Joint Food and Agriculture Organization/World Health Organization Expert Committee for Food Additives) for each of the antibiotics: ADITetracycline/Penicillin=30 mg/kg BW.