Residues of flukicidal compounds in cheese

Abstract

The liver fluke, Fasciola hepatica, is a major parasite of livestock in temperate regions and it is an important cause of production losses throughout the world. Fasciolosis is also emerging as a major zoonosis and is considered to be a serious health problem in some countries. The control of fasciolosis in livestock is mainly based on the administration of anthelmintic compounds from the benzimidazole, salicylanilide, substituted phenols and benzenesulfonamide groups, but effective control of fasciolosis is difficult, particularly in lactating dairy animals, which can be treated only during the dry-off periods to avoid drug residues in milk intended for human consumption. However, control in endemic areas becomes mandatory and is usually implemented as regular treatments three to four times a year, even during the lactating period. On the other hand, the presence of drug residues in milk supplies may have public health implications and is perceived by consumers as undesirable. Although there are several reports that have demonstrated that heat treatments of milk contribute to the decrease of antimicrobial residues, little is known about the effect of food processing on milk antiparasitic residues.