Impact of pulsed electric field processing on reduction of benzylpenicillin residue in milk

ConclusionsPEF induced reduction efficiency achieved was 79 –86%. The reduction percentages were observed higher in the combined pasteurization and PEF treatment of milk. The pulsed electric field can be adopted as a unique processing tool for degradation of antibiotic residues whilst retaining nutritional quality parameters.
Source: Journal of Environmental Health Science and Engineering - Category: Environmental Health Source Type: research