Effectiveness of Pasteurization in Reducing Antibiotic Residues in Dairy Products in Afghanistan
Key Words: Antibiotic residues, Effectiveness, Milk, Pasteurization, Safety, Veterinary drugs
Ziaudin Zia
Abstract
This review assesses the effectiveness of pasteurization in reducing antibiotic residues in dairy products in Afghanistan, particularly under conditions where raw milk consumption is widespread and the use of veterinary antibiotics is often unregulated. Using a descriptive–analytical approach based on scientific literature, the study indicates that pasteurization can partially reduce heat-sensitive residues such as beta-lactams and macrolides but has no considerable effects on more resistant residues like tetracycline and sulfonamides. The extent of residue reduction depends on the type of antibiotic, its initial concentration, and the composition of the milk. Standard pasteurization procedures can reduce residues by approximately 20–40% in some cases; however, post-pasteurization residue levels often remain above permissible limits, posing a serious public health concern. The study further highlights that the effectiveness of pasteurization is influenced by temperature, duration of exposure, and the physicochemical quality of the milk. Therefore, a comprehensive strategy is essential for improving dairy safety, including strict control over veterinary drug usage, adherence to withdrawal periods, and the implementation of standardized pasteurization protocols. These measures not only enhance the safety of dairy products but also strengthen consumer confidence and play a critical role in protecting public health.
