Inactivation of Antibiotics by Heating in Foods and other Substrates - A Review

Moats, W. A.

doi:10.4315/0362-028x-51.6.491

Cited by 47 publications

(41 citation statements)

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“…Although, the antibiotic residues in foods reduce to safe limits for human health in particular with long-term cooking at a high temperature, what kind of metabolites occur after cooking and their effects on human health are unknown (5,7,8). Drug residues in tissues may differ with animals age, race, sex, disease state, drug solubility, stability and pharmacokinetics, pharmaceutical formulations, route and time of administration, different cooking and storage methods and durations (1,2,7,8). It needs detailed studies about effects of various cooking and storing processes on drug residue in foods.…”

Section: Discussionmentioning

confidence: 99%

Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

KANBUR

2015

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Summary:This study was conducted to investigate the effects of frying, boiling and freezing processes on sulfamethazine (SMZ) residues in chick breast meat and liver. Chicks were fed with feed not containing sulfonamide residues for 30 days. After 30 days, the suspensions of SMZ (110 mg/kg) were given to 10 chicken by gavage to craw once daily for 5 days. After 35 day, all animals were slaughtered and their breast meat and liver were taken. The part of the tissues were stored in -20 C freezer for 30 and 45 days. The levels of SMZ in raw, grilled and boiled and freezed tissues were determined by HPLC-DAD detector. As a result of the study, it has been determined that, boiling and grilling processes reduced the residues of SMZ at different rates in broiler tissues; storing in the deep freezer did not cause significant changes on drug residues.Key words: Breast meat, broiler, cooking, freezing, liver, sulfamethazine Sülfametazinin etçi piliç dokularındaki kalıntıları üzerine çeşitli pişirme ve dondurma işlemlerinin etkileriÖzet: Bu araştırmayla kızartma, haşlama ve dondurma işlemlerinin etçi piliç göğüs eti ve karaciğer dokularındaki sülfametazin (SMZ) kalıntılarına yönelik etkilerinin ortaya konulması amaçlandı. Civcivler 30 gün boyunca sülfonamid içermeyen yemle beslendi. Otuzuncu günün sonunda deneme grubuna SMZ (110 mg/kg) günde 1 kez ve 5 gün boyunca sonda ile kursağa verildi. 35. günün sonunda tüm hayvanlar kesilerek sağ göğüs eti ve karaciğerleri alındı. Dokuların bir kısmı 30 ve 45 gün süresince -20 C'lik derin dondurucuda saklandı. Çiğ dokular, kızartma ve haşlama yapılan dokular ile derin dondurucuda muhafaza edilen dokulardaki SMZ düzeyleri HPLC-DAD dedektörle belirlendi. Çalışma sonucunda broyler göğüs eti ve karaciğer dokularındaki SMZ düzeylerinin ızgara ve haşlama işlemleri ile değişik oranlarda azaldığı; dokularda SMZ kalıntıları üzerinde derin dondurucuda muhafaza işleminin önemli bir değişime yol açmadığı belirlendi.

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Section: Discussionmentioning

confidence: 99%

Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

KANBUR

2015

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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“…Moreover, the chemical crosslinking agent residue such as glutaraldehyde has demonstrated to have adverse effects on health [13,14]. In addition, physical crosslinking such as thermal treatment affects drug and may cause the degradation of drug [15]. With only a PVA layer, a wound dressing would need to be changed frequently, during which the renewed skin has a higher risk of becoming damaged again.…”

Section: Multilayered Controlled Releasedmentioning

confidence: 99%

Multilayered Controlled Released Topical Patch Containing Tetracycline for Wound Dressing

Kiaee¹,

Etaat²,

Kiaee³

et al. 2016

J In Silico In Vitro Pharmacol

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Proficient antibiotic drug delivery plays a key role in treating infections. In this article we prepared an electrospun wound dressing which releases Tetracycline in a timed and dose controlled matter for one week. In order to fabricate a wound dressing which can release Tetracycline in a longer duration and at an effective therapeutic level we designed a bilayer electrospun patch made of polyvinyl alcohol (PVA), polycaprolacton (PCL), and coated the whole system with chitosan. The SEM micrograph showed the dependent relationship of the morphology of the nanofibers on the Tetracycline concentration, and the addition of PCL electrospun layer decreased the pore size and water uptake rate. However, it was found that coating PVA/PCL bilayered electrospun sheet with chitosan increased the water uptake rate, which is an important property in biomedical applications. According to the FTIR results, chemical composition of the scaffolds did not change during the fabrication process. Mechanical properties of the samples were assessed, and the results revealed that the chitosan coating improved the tensile strength of the electrospun layers. Furthermore, based on in vitro release tests, it was found that bilayered electrospun sheets coated with chitosan controlled drug release efficiently. In addition, the antibacterial tests performed in vitro showed stronger antibacterial activity on S. aureus cultures for PVA/PCL/Chitosan in comparison to uncoated samples.

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“…The occurrence of antibiotic residues in raw milk may inhibit starter cultures used in production of dairy products, such as a cheese or yogurt and in the consequence causes costly economic losses to the diary industry [7]. Pasteurization and other forms of heat treatment remove pathogenic microorganisms but have limited effects on antibiotic residues [8]. Most of all, the residues of antibiotics might have undesirable effects on consumer health, causing allergic reactions in hypersensitive individuals or promoting bacterial resistance.…”

Section: Introductionmentioning

confidence: 99%

Stability of cefacetrile in milk samples with various fat content

Grzelak

Choma

2013

Eur Food Res Technol

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The consumers should have access to food that is safe and free of contaminants. Unfortunately, the wide use of antibiotics in livestock, not only for medicinal purposes but also as illegal feed additives, may be the reason for emergence of the antibiotic residues in foodstuffs of animal origin. Milk is one of the most essential nutrients for humans during their lifetimes. Failure of the withdrawal periods, or what is highly prohibited but in spite of this increasingly practiced, addition of the antibiotics to milk in order to prolong its freshness, may lead to occurrence of their residues. Cefacetrile is a first generation cephalosporin that is commonly use for the treatment of bovine mastitis. The aim of this work was to determine the stability of cefacetrile in milk samples of different fat content, that is, 0 , 2 , 3.2 % UHT, 2 % pasteurized and *3.9 % raw cattle milk, for 5 days. Two chromatographic methods were applied and compared for this purpose, that is, thin-layer chromatography and highperformance liquid chromatography. According to the results coming from HPLC-UV analysis, the stability of cefacetrile increase with the increase in the fat mass content in UHT milk. The cefacetrile level in pasteurized and raw cattle milk is similar to that in 3.2 % UHT milk. For the TLC method, this relation can be observed only in the second day of the analysis. The spiked milk samples analyzed by HPLC were deproteinized with MeCN and stored for 5 days of the experiment. Whereas, in the TLC-UV method, the spiked milk samples prepared in the first day of experiment were analyzed directly, without deproteinization. The lower stability of cefacetrile in milk samples observed from the TLC analysis can be related to its partial enzymatic decomposition.

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Inactivation of Antibiotics by Heating in Foods and other Substrates - A Review

Cited by 47 publications

References 0 publications

Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

Effects of various freezing and cooking processes on the residues of sulfamethazine in broiler tissues

Multilayered Controlled Released Topical Patch Containing Tetracycline for Wound Dressing

Stability of cefacetrile in milk samples with various fat content

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