23/02/2026
El presente estudio deriva de una colaboración científica entre la Escuela de Química y el CIET, donde se presenta la estandarización de una metodología basada en cromatografía líquida para la detección de penicilina y cloxacilina en productos lácteos. El estudio se complementa con un análisis microbiológico de muestras donde se confirma que parte de la microbiota asociada con leche y derivados poseen determinantes de resistencia, muy posiblemente derivados del uso de antibióticos en este tipo de alimentos.
This study stems from a scientific collaboration between the School of Chemistry and CIET, presenting the standardization of a liquid chromatography-based methodology for detecting penicillin and cloxacillin in dairy products. The study is complemented by a microbiological analysis of samples, confirming that some of the microbiota associated with milk and dairy products possess resistance markers, very likely derived from the use of antibiotics in these foods.
Background/Objectives: Milk and dairy products are among the most relevant foods both nutritionally and commercially. Costa Rica stands out as one of the main producers and consumers of dairy products in Central America. However, in recent years, the use of antibiotics in the livestock industry has....
