Depletion and Bioavailability of [14C]Furazolidone Residues in Swine Tissues

Gottschall, David W.; Wang, Thomas J.

doi:10.1021/jf00057a037

Cited by 39 publications

(19 citation statements)

References 10 publications

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“…When rats were fed pig tissue containing radio-labelled ( 14 C) furazolidone, 41% of the total amount consumed was made bioavailable to the rat (Vroomen et al, 1990). Bioavailability can occur through the ingestion of contaminated meat and animal products (such as eggs), even after cooking (Gottschall and Wang, 1995;McCracken and Kennedy, 1997b), as well as by transfer to the progeny of hens (McCracken et al, 2001Finzi et al, 2005) emphasising the health risk for consumers.…”

Section: Metabolism and Bioavailability Of Nitrofuransmentioning

confidence: 99%

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Nitrofuran antibiotics: a review on the application, prohibition and residual analysis

Vass¹,

Hruška²,

Fránek³

2008

Vet. Med.

238

130

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Nitrofuran antibiotics, employed for the treatment of bacterial diseases in livestock production, were banned from use in the European Union (EU) in 1995 due to concerns about the carcinogenicity of their residues in edible tissue. This review provides an overview of nitrofuran toxicity, metabolism, and also specific aspects of legislation surrounding their prohibition. Special attention is devoted to semicarbazide -a nitrofuran metabolite and food contaminant. Analytical procedures for nitrofuran analysis in various matrices and validation requirements for screening and confirmation methods with respect to EU regulations are also reviewed.Keywords: nitrofurans; tissue bound metabolites; semicarbazide; bioavailability; mutagenicity; legislation; sample preparation; validation; detection methods List of abbreviations AHD = 1-aminohydantoin; AOZ = 3-amino-2-oxazolidinone; AMOZ = 3-amino-5-morpholino-methyl-1,3-oxazolidinone; CC α = decision limit; CC β = detection capability; EC = European Commission; EFSA = European Food Safety Authority; ELISA = enzyme linked immuno-adsorbent assay; ESI = electro-spray ionisation; EU = European Union; FTD = furaltadone; FZD = furazolidone; HPLC = high performance liquid chromatography; IC = inhibition concentration; LC = liquid chromatography; LOD = limit of detection; MS = mass spectrometry; NFT = nitrofurantoin; NFZ = nitrofurazone; NP = nitrophenyl; NPAHD = 3-(2-nitrobenzylidenamino)-2,4-imidazolidinedione); NPAMOZ = 5-(morpholinomethyl)-3-(2-nitrobenzylidenamino)-2-oxazolidinone); NPAOZ = [3-(2-nitrobenzylidenamino)-2-oxazolidinone]; NPSEM = 3[(2-nitrophenyl)methylene]-hydrazinecarboxamide; o-NBA = ortho-nitrobenzaldehyde; RASFF = Rapid Alert System for Food and Feed; SE = solvent extraction; SEM = semicarbazide; SPE = solid phase extraction; UV = ultraviolet

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Section: Metabolism and Bioavailability Of Nitrofuransmentioning

confidence: 99%

“…Hoogenboom et al (1991) Refer to Hoogenboom et al (1991) 94.4-108.7% NA Gottschall and Wang (1995) Porcine muscle liver FZD Frozen tissue was pulverised to fine powder. 2 g of sample was homogenised with 40 ml of buffer MeOH solution.…”

Section: Hplc-uv Conditionsmentioning

confidence: 99%

Nitrofuran antibiotics: a review on the application, prohibition and residual analysis

Vass¹,

Hruška²,

Fránek³

2008

Vet. Med.

238

130

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“…Furazolidone, as well as the other members of the nitrofuran family have been prohibited within the EU (Commission Regulation, 1995) because of their potentially harmful effects on human health (McCalla, 1983;Vroomen et al, 1990;Van Koten-Vermeulen, 1993;Gottschall and Wang, 1995). Nitrofurans, despite being carcinogenic, are still used in non-EU countries and have been identified in foodstuffs of animal origin and also food commodities imported into the EU (European Commission, 2005).…”

mentioning

confidence: 99%

Validation of a monoclonal antibody-based ELISA for the quantification of the furazolidone metabolite (AOZ) in eggs using various sample preparation

Fránek¹,

Diblíková²,

Vass³

et al. 2006

Vet. Med. - Czech

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ABSTRACT:A monoclonal-based ELISA, coupled with an assay buffer, solvent and solid phase extraction procedures, was validated for use in the monitoring of egg samples for 3-amino-2-oxazolidinone (AOZ). The procedures allow the detection of protein bound AOZ in the form of 2-nitrophenyl derivative (NPAOZ) in sample supernatant or extract after acid hydrolysis and derivatisation with o-nitrobenzaldehyde. The assays were validated according to criteria set down by Commission Decision (2003) for the performance and validation of analytical methods for chemical residues. The detection capability of ELISA's for AOZ in eggs (set on the basis of acceptance of no false negatives) was 0.6, 0.3 and 0.3 µg/kg for buffer, solvent and solid phase extraction, respectively. These values are well below the maximum required performance limit (MRLP) of 1 µg/kg for tissue bound residues of nitrofuran antibiotics. An excellent correlation of results (r = 0.99, n = 14) obtained by the ELISA and LC-MS/MS techniques within the concentration range of 0-5 µg/kg was found in the incurred egg samples. The eggs collected from layer chickens fed 30 and 400 mg/kg of furazolidone for 10 days were monitored by ELISA until AOZ concentrations approached the LoD.

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“…These residues are extensively formed in liver, kidney, muscle tissues and also eggs [10][11][12] . They have a long residence time and their extraction from the tissues is very difficult [12][13][14] .…”

Section: Introductionmentioning

confidence: 99%

Effects of Boiling on Nitrofuran AOZ Residues in Commercial Eggs

Yibar¹,

Okutan²,

Guzel³

2013

Kafkas Univ Vet Fak Derg

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The aim of this study was to determine the effects of boiling on nitrofuran 3-amino-2-oxazolidinone (AOZ) residues in eggs. The use of furazolidone in food-producing animals is banned within the EU and Turkey. The nitrofuran AOZ residues in raw and boiled eggs were analysed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) in a chromotographic run of 20 min. The method validation was done according to the criteria laid down in Commission Decision No. 2002/657 EC. Linearity was proved between 0 to 1.5 µg/kg, decision limit (CCα) was 0.70 µg/kg, detection capability (CCβ) was 0.77 µg/kg, recovery values ranged between 88-97.9% and repeatability (CV) was 3-4.3%. The detected avarage nitrofuran AOZ residue level in 13 uncooked eggs by LC-MS/MS was 0.86±0.017 μg/kg which was increased to 2.42±0.037 µg/kg after boiling. In this study, it was surprisingly found that protein-bound side-chain metabolite, nitrofuran AOZ levels in eggs were significantly increased after boiling. This finding runs counter to the claim that heat process in general should decrease various antibiotic levels in food. The observed increase (P<0.001) in nitrofuran AOZ levels in boiled eggs relative to uncooked eggs may be due to enhanced efficiency of extraction in boiled samples. Therefore boiled eggs should be used for analysis of nitrofuran AOZ levels in order to obtain more reliable and more predictive results. Keywords: Nitrofuran AOZ, Residue, Egg, LC-MS/MS, Validation, Heat process Ticari Yumurtalarda Nitrofuran AOZ Kalıntıları Üzerine Kaynamanın Etkisi ÖzetBu çalışmanın amacı, yumurtalarda nitrofuran 3-amino-2-okzazolidinon (AOZ) kalıntıları üzerine kaynamanın etkisini belirlemektir. Furazolidonun gıda değeri taşıyan hayvanlarda kullanımı Avrupa Birliği'nde ve Türkiye'de yasaklanmıştır. Çiğ ve haşlanmış yumurtalarda nitrofuran AOZ kalıntıları sıvı kromatografi-tandem kütle spektrometrisi (LC-MS/MS) kullanılarak 20 dakikalık süre içerisinde analiz edilmiştir. Uygulanan yöntemin validasyonu Avrupa Birliği Komisyon Kararı No 2002/657 EC 'de belirtilen kriterlere göre yapıldı. Doğrusallık 0-1.5 µg/ kg, tayin limiti (CCα) 0.70 µg/kg, tayin kapasitesi (CCβ) 0.77 µg/kg, geri kazanım değerleri %88-97.9, tekrarlanabilirlik (CV) %3-4.3 arasında gerçekleşti. LC-MS/MS ile 13 adet çiğ yumurtada 0.86±0.017 µg/kg miktarında tespit edilen ortalama değer haşlama sonucu bakılan aynı yumurta örneklerinde istatistiki olarak önemli derecede artış göstererek 2.42±0.037 µg/kg ortalama değerlere yükselmiştir. Şaşırtıcı bir şekilde bu çalışmada, kaynamadan sonra yumurta içinde protein-bağlı yan-zincir metaboliti nitrofuran AOZ düzeylerinin arttığı tespit edildi. Bu bulgular genel olarak ısıl işlemin gıdalarda çeşitli antibiyotik düzeylerini azaltması gerektiği iddiası ile ters düşmektedir. Pişmemiş yumurtalara göre haşlanmış yumurtalarda nitrofuran AOZ düzeylerinde gözlenen artış (P<0.001) haşlanmış örneklerde ekstraksiyon etkinliğinin artmasına bağlı olabilir. Bu nedenle nitrofuran AOZ seviyelerinin analizinde daha güvenilir ve anlamlı sonuçlar eld...

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Depletion and Bioavailability of [14C]Furazolidone Residues in Swine Tissues

Cited by 39 publications

References 10 publications

Nitrofuran antibiotics: a review on the application, prohibition and residual analysis

Nitrofuran antibiotics: a review on the application, prohibition and residual analysis

Validation of a monoclonal antibody-based ELISA for the quantification of the furazolidone metabolite (AOZ) in eggs using various sample preparation

Effects of Boiling on Nitrofuran AOZ Residues in Commercial Eggs

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