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Destruction of the Properties of Some Antibiotics by Hydrogen Peroxide

Department of Dairy and Food Science Cornell University Ithaca, New York

ABSTRACT

Hydrogen peroxide destroys the antibiotic properties of penicillin (2) and the lactenins (1). This study was carried out to determine the effect of H₂O₂ on other common antibiotics. This information may aid in distinguishing between the various antibiotics present in milk or other fluids. Further, H₂O₂ treatment of milk containing antibiotics may permit the use of such milk for cheese-making.

METHODS

Skimmilk containing either penicillin, aureomycin, streptomycin, or terramycin was treated with H₂O₂ under the conditions given with each experiment. After the desired period of time the residual H₂O₂ was destroyed by added catalase. The concentration of residual antibiotic was determined by the Reverse Phase Assay (3), using B. subtilis as test organism and 0.63-cm discs.

RESULTS

Of the four antibiotics tested, penicillin proved to be the most susceptible and streptomycin least, Table 1. In this experiment an incubation temperature of 45 C was used, since it was found that the greatest difference in rates of distruction of the various antibiotics occurs at this temperature.

¹ Present address: Department of Biochemistry, Michigan State University, East Lansing, Michigan.