The high standards
required for food safety make it necessary to
trace unambiguously raw or cooked food products coming from medicated
animals. Nevertheless, considering the lability of β-lactams
and their degradation, the detection of the presence of antibiotics
in meat either raw or submitted to a cooking process is not easily
affordable. To achieve this goal, an evaluation of the effect of common
domestic cooking procedures, such as boiling and grilling, on the
fate of phenoxymethylpenicillin (PENV) residues was performed. Finally,
in this work, the penilloic acid from PENV (MET02) and
the corresponding penicilloic acid (PENV-HYDRO) are suggested
as biomarkers. These compounds present the highest relative abundances
5 days after the treatment was stopped (5PT) and show
enough thermal stability to be considered suitable biomarker candidates
for the pharmacological treatment instead of the parent compound.
Nevertheless, the peaks corresponding to MET02 are significantly
more intense than those for PENV-HYDRO, which makes preferential
the use of MET02 to perform the control of samples.