Determination of oxytetracycline residues in the distributed meat products in Tabriz by high-performance liquid chromatography method
Subject Areas :
Food Hygiene
Jafar Shadjou
1
,
Mohammad Hosein Movassagh
2
1 - D.V.M Graduate of Veterinary Medicine, Faculty of Veterinary Medicine, Shabestar Branch, Islamic Azad University, Shabestar, Iran
2 - Associate Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shabestar Branch , Islamic Azad University , Shabestar, Iran
Received: 2023-06-18
Accepted : 2023-07-16
Published : 2023-03-21
Keywords:
Tabriz,
HPLC,
Meat products,
Oxytetracycline,
Abstract :
The excessive use of antibiotics in animal husbandry has led to the appearance of antibiotic residues in meat and could threaten public health. The study aimed to determine the oxytetracycline residue level in meat products in Tabriz. A total of 60 samples of meat products (sausages, Persian sausages and hamburgers, 20 samples from each meat product) were randomly collected from food supply stores in Tabriz from March to May 2021. High-performance liquid chromatography was used to determine the level of oxytetracycline residue levels in the samples. The results showed that the mean of oxytetracycline residue in sausage, Persian sausage, and hamburger was 82.48±7.06, 57.35±4.27, and 150.79±3.65 µg/Kg, respectively. The mean value of oxytetracycline residues showed a significant (p<0.05) difference between the three products. Also, oxytetracycline residue was observed in all samples. However, in all samples, it was below the allowed limit of Codex Alimentarius (200 µg/kg). The average residue of oxytetracycline in hamburgers was significantly higher than in sausages. In hamburgers with 90% meat, the average amount of oxytetracycline was more than in hamburgers with 70% meat, which can be related to the percentage of meat in the product (p<0.05). Although the level of oxytetracycline residue in the present study was less than the permissible limit, considering the consumption of meat products in the country, it is necessary to control and monitor the presence of antibiotics in foods of animal origin.
References:
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Canton, L., Lanusse, C. and Moreno, L. (2021). Rational Pharmacotherapy in Infectious Diseases: Issues Related to Drug Residues in Edible Animal Tissues. Animals, 11(10): 2878.
Chopra, I. and Roberts, M. (2001). Tetracycline antibiotics: mode of action, applications, molecular biology, and epidemiology of bacterial resistance. Microbiology and Molecular Biology Reviews, 65(2): 232-260.
Codex Alimentarius. (2021). Maximum residue limits (MRLs) and risk management recommendations (RMRs)for residues of veterinary drugs in foods, Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en.
Dabagh Moghadam, A., Bashashati, M., Hosseini-Shokouh, S. J. and Hashemi, S. (2017). Antibiotic residues in chicken meat and table eggs consumed in Islamic Republic of Iran Army. Journal of Food Hygiene, 7(2 (26)): 69-81. [In Persian]
Falowo, A. B. and Akimoladun, O. F. (2019). Veterinary drug residues in meat and meat products: Occurrence, detection and implications. Veterinary Medicine and Pharmaceuticals, 3: 194.
Gratacos-Cubarsi, M., Fernandez-Garcia, A., Picouet, P., Valero-Pamplona, A., Garcia-Regueiro, J. A. and Castellari, M. (2007). Formation of tetracycline degradation products in chicken and pig meat under different thermal processing conditions. Journal of Agricultural and Food Chemistry, (55): 4610-4616.
Javadi, A., Mirzaei, H., Khatibi, S.A. and Manaf Hoseini, A. (2011). Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues. Journal of Veterinary Clinical Pathology, 5(19): 1256-1259. [In Persian]
Kimera, Z.I., Mdegela, R.H., Mhaiki, C.J., Karimuribo, E.D., Mabiki, F., Nonga, H.E. et al., (2015). Determination of oxytetracycline residues in cattle meat marketed in the Kilosa district, Tanzania. Onderstepoort Journal of Veterinary Research. 82(1):911.
Kibruyesfa, B. and Naol, H. (2017). Review on antibiotic residues in food of animal origin: Economic and public health impacts. Applied Journal of Hygiene, (6): 1-8.
Kuhne, M. and Korner, U. (2001). Bound chlortetracycline residues in bones: release under acidic conditions. Food Chemistry, 72(1): 41-44.
Mahmoudi, R., Golchin, A. and Farhoodi, A. (2014). A Review on Antibiotic Residues in Animal-derived Foods in Iran over the Last Thirty Years. Journal of Mazandaran University of Medical Sciences, 24(119): 213-222. [In Persian]
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Muriuki, F. K., Ogara, W. O., Njeruh, F. M. and Mitema, E. S. (2001). Tetracycline residue levels in cattle meat from Nairobi slaughter house in Kenya. Journal of Veterinary Science, 2(2): 97-101.
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Okocha, R. C., Olatoye, I. O. and Adedeji, O. B. (2018). Food safety impacts of antimicrobial use and their residues in aquaculture. Public health reviews, 39(1): 1-22.
Olatoye, I. O. and Ehinmowo, A. A. (2010). Oxytetracycline residues in edible tissues of cattle slaughtered in Akure, Nigeria. Nigerian Veterinary Journal, 31(2): 93-102.
Ramatla, T., Ngoma, L., Adetunji, M. and Mwanza, M. (2017). Evaluation of antibiotic residues in raw meat using different analytical methods. Antibiotics, 6(4): 34.
Ravash, N. and Hesari, J. (2021). A Review on Veterinary Drug Residues in Foods of Animal Origin and the Effect of Different Processes on Their Stability. Iranian Journal of Biosystems Engineering, 52(1): 147-168. [In Persian]
Shadjou, J. and Movassagh, M.H. (2023). Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method. Journal of Food Science and Technology, 19(133): 59-67. [In Persian]
Tian, L., Khalil, S. and Bayen, S. (2017). Effect of thermal treatments on the degradation of antibiotic residues in food. Critical Reviews in Food Science and Nutrition, 57(17): 3760-3770.
Treiber, F. M. and Beranek-Knauer, H. (2021). Antimicrobial residues in food from animal origin—a review of the literature focusing on products collected in stores and markets worldwide. Antibiotics, 10(5): 534.
Ulomi, W. J., Mgaya, F. X., Kimera, Z. and Matee, M. I. (2022). Determination of Sulfonamides and Tetracycline Residues in Liver Tissues of Broiler Chicken Sold in Kinondoni and Ilala Municipalities, Dar es Salaam, Tanzania. Antibiotics, 11(9): 1222.
Vivienne, E. E., Josephine, O. K. O. and Anaelom, N. J. (2018). Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds. Journal of Veterinary World, (11): 167-171.
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Araby, E., Nada, H. G., El-Nour, A., Salwa, A. and Hammad, A. (2020). Detection of tetracycline and streptomycin in beef tissues using Charm II, isolation of relevant resistant bacteria and control their resistance by gamma radiation. BMC Microbiology, 20(1): 1-11.
Arsene, M. M. J., Davares, A. K. L., Viktorovna, P. I., Andreevna, S. L., Sarra, S., Khelifi, I. et al., (2022). The public health issue of antibiotic residues in food and feed: Causes, consequences, and potential solutions. Journal of Veterinary World, 15(3): 662.
Canton, L., Lanusse, C. and Moreno, L. (2021). Rational Pharmacotherapy in Infectious Diseases: Issues Related to Drug Residues in Edible Animal Tissues. Animals, 11(10): 2878.
Chopra, I. and Roberts, M. (2001). Tetracycline antibiotics: mode of action, applications, molecular biology, and epidemiology of bacterial resistance. Microbiology and Molecular Biology Reviews, 65(2): 232-260.
Codex Alimentarius. (2021). Maximum residue limits (MRLs) and risk management recommendations (RMRs)for residues of veterinary drugs in foods, Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en.
Dabagh Moghadam, A., Bashashati, M., Hosseini-Shokouh, S. J. and Hashemi, S. (2017). Antibiotic residues in chicken meat and table eggs consumed in Islamic Republic of Iran Army. Journal of Food Hygiene, 7(2 (26)): 69-81. [In Persian]
Falowo, A. B. and Akimoladun, O. F. (2019). Veterinary drug residues in meat and meat products: Occurrence, detection and implications. Veterinary Medicine and Pharmaceuticals, 3: 194.
Gratacos-Cubarsi, M., Fernandez-Garcia, A., Picouet, P., Valero-Pamplona, A., Garcia-Regueiro, J. A. and Castellari, M. (2007). Formation of tetracycline degradation products in chicken and pig meat under different thermal processing conditions. Journal of Agricultural and Food Chemistry, (55): 4610-4616.
Javadi, A., Mirzaei, H., Khatibi, S.A. and Manaf Hoseini, A. (2011). Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues. Journal of Veterinary Clinical Pathology, 5(19): 1256-1259. [In Persian]
Kimera, Z.I., Mdegela, R.H., Mhaiki, C.J., Karimuribo, E.D., Mabiki, F., Nonga, H.E. et al., (2015). Determination of oxytetracycline residues in cattle meat marketed in the Kilosa district, Tanzania. Onderstepoort Journal of Veterinary Research. 82(1):911.
Kibruyesfa, B. and Naol, H. (2017). Review on antibiotic residues in food of animal origin: Economic and public health impacts. Applied Journal of Hygiene, (6): 1-8.
Kuhne, M. and Korner, U. (2001). Bound chlortetracycline residues in bones: release under acidic conditions. Food Chemistry, 72(1): 41-44.
Mahmoudi, R., Golchin, A. and Farhoodi, A. (2014). A Review on Antibiotic Residues in Animal-derived Foods in Iran over the Last Thirty Years. Journal of Mazandaran University of Medical Sciences, 24(119): 213-222. [In Persian]
Marangoni, F., Corsello, G., Cricelli, C., Ferrara, N., Ghiselli, A., Lucchin, L. et al., (2015). Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: An Italian consensus document. Food and Nutrition Research, 59(1): 27606.
Muriuki, F. K., Ogara, W. O., Njeruh, F. M. and Mitema, E. S. (2001). Tetracycline residue levels in cattle meat from Nairobi slaughter house in Kenya. Journal of Veterinary Science, 2(2): 97-101.
Ngangom, B. L., Tamunjoh, S. S. A. and Boyom, F. F. (2019). Antibiotic residues in food animals: Public health concern. Acta Ecologica Sinica, 39(5): 411-415.
Okocha, R. C., Olatoye, I. O. and Adedeji, O. B. (2018). Food safety impacts of antimicrobial use and their residues in aquaculture. Public health reviews, 39(1): 1-22.
Olatoye, I. O. and Ehinmowo, A. A. (2010). Oxytetracycline residues in edible tissues of cattle slaughtered in Akure, Nigeria. Nigerian Veterinary Journal, 31(2): 93-102.
Ramatla, T., Ngoma, L., Adetunji, M. and Mwanza, M. (2017). Evaluation of antibiotic residues in raw meat using different analytical methods. Antibiotics, 6(4): 34.
Ravash, N. and Hesari, J. (2021). A Review on Veterinary Drug Residues in Foods of Animal Origin and the Effect of Different Processes on Their Stability. Iranian Journal of Biosystems Engineering, 52(1): 147-168. [In Persian]
Shadjou, J. and Movassagh, M.H. (2023). Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method. Journal of Food Science and Technology, 19(133): 59-67. [In Persian]
Tian, L., Khalil, S. and Bayen, S. (2017). Effect of thermal treatments on the degradation of antibiotic residues in food. Critical Reviews in Food Science and Nutrition, 57(17): 3760-3770.
Treiber, F. M. and Beranek-Knauer, H. (2021). Antimicrobial residues in food from animal origin—a review of the literature focusing on products collected in stores and markets worldwide. Antibiotics, 10(5): 534.
Ulomi, W. J., Mgaya, F. X., Kimera, Z. and Matee, M. I. (2022). Determination of Sulfonamides and Tetracycline Residues in Liver Tissues of Broiler Chicken Sold in Kinondoni and Ilala Municipalities, Dar es Salaam, Tanzania. Antibiotics, 11(9): 1222.
Vivienne, E. E., Josephine, O. K. O. and Anaelom, N. J. (2018). Effect of temperature (cooking and freezing) on the concentration of oxytetracycline residue in experimentally induced birds. Journal of Veterinary World, (11): 167-171.
