Postmortal degradation of furazolidone and furaltadone in edible tissues of calves

Nouws, J. F. M.; Laurensen, J.

doi:10.1080/01652176.1990.9694243

Cited by 77 publications

(47 citation statements)

References 5 publications

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“…Due to this instability, effective monitoring of their illegal use has been difficult. The short in vivo half-life of the parent drugs (7 to 63 minutes) results in rapid depletion of nitrofurans in blood and tissue (Nouws and Laurensen, 1990). However, the formed metabolites (AOZ, AMOZ, AHD and SEM) bind to tissue proteins in the body for many weeks after treatment, making them more practical for monitoring public compliance of the EU ban (Hoogenboom et al, 1991;Horne et al, 1996;McCracken and Kennedy, 1997a;Cooper et al, 2005a).…”

Section: Metabolism and Bioavailability Of Nitrofuransmentioning

confidence: 99%

See 1 more Smart Citation

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%

“…These parent compounds metabolise rapidly after ingestion to form corresponding tissue bound metabolites (Nouws and Laurensen, 1990;McCracken et al, 1995). Due to this instability, effective monitoring of their illegal use has been difficult.…”

Section: Metabolism and Bioavailability Of Nitrofuransmentioning

confidence: 99%

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

Vass¹,

Hruška²,

Fránek³

2008

Vet. Med.

238

130

View full text Add to dashboard Cite

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“…However, it was unusual to find any residues of nitrofurans using these methods directed at the parent compounds. Studies on furazolidone showed that residues of the parent compound are highly unstable in treated animals (Nouws and Laurensen, 1990;McCracken et al, 1995), but that metabolites containing AOZ are covalently bound to tissue protein (Vroomen et al, 1986;Hoogenboom et al, 1991c) and that these metabolites persist for much longer than the parent compound (Hoogenboom et al, 1992a). Nitrofuran drugs contain a side-chain connected via an azomethine bond to the nitrofuran moiety.…”

Section: Determination Of Nitrofurans and Their Marker Metabolitesmentioning

confidence: 99%

Scientific Opinion on nitrofurans and their metabolites in food

Panel¹

2015

EFS2

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Nitrofurans are antimicrobial agents not authorised for use in food-producing animals in the European Union. Nitrofurans are rapidly metabolised, occurring in animal tissues as protein-bound metabolites. The European Commission requested EFSA to provide a scientific opinion on the risks to human health related to the presence of nitrofurans in food and whether a reference point for action (RPA) of 1.0 µg/kg for the marker metabolites is adequate to protect public health. Data on occurrence of nitrofuran marker metabolites in food were extracted from the national residue monitoring plan results and from the Rapid Alert System for Food and Feed (RASFF). The CONTAM Panel concluded that these data were too limited to carry out a reliable human dietary exposure assessment. Instead, human dietary exposure was calculated for a scenario in which a single nitrofuran marker metabolite is present at 1.0 µg/kg in foods of animal origin, excluding milk and dairy products. The mean chronic dietary exposure for this worst-case scenario would range from 3.3 to 8.0 and 1.9 to 4.3 ng/kg b.w. per day for toddlers and adults, respectively. Nitrofurans and their marker metabolites, generally, are genotoxic and carcinogenic and, also, have non-neoplastic effects in animals. Margins of exposure (MOEs) were calculated at 2.0 × 10 5 or greater for carcinogenicity and at 2.5 × 10 3 or greater for non-neoplastic effects. The CONTAM Panel concluded that it is unlikely that exposure to food contaminated with nitrofuran marker metabolites at or below 1.0 µg/kg is a health concern. A scenario in which foods are considered to be contaminated with semicarbazide, from use of carrageenan as a food additive, at 1 µg/kg was used to assess whether it is appropriate to apply the RPA to foods of non-animal origin; MOEs of greater than 10 4 calculated for nonneoplastic effects do not indicate a health concern.© European Food Safety Authority, 2015 However, the opinion also identified certain categories of non-allowed pharmacologically active substances that are considered to be outside the scope of the procedure, including substances that are high potency carcinogens, such as nitrofurans. As nitrofurans are excluded from that opinion, and taking into account that the presence of SEM in food may be from sources other than use of nitrofurazone, the European Commission (EC) requested the European Food Safety Authority (EFSA) for a scientific opinion on the risks to human health related to the presence of nitrofurans and their metabolites in food. The opinion should include (a) an evaluation of the toxicity of nitrofurans and their metabolites for humans, considering all relevant toxicological endpoints and identification of the toxicological relevance of nitrofurans and their metabolites present in food, and (b) an exposure assessment of the EU population to nitrofurans and their metabolites from food, including the consumption patterns of specific (vulnerable) groups of the population. In addition, the opinion should assess the appropriateness of...

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“…Nitrofurans, including furazolidone, in veterinary practice are banned in many countries, including Turkey, because of their mutagenic, carcinogenic and genatotoxic effects [4][5][6][7] . Parent compound furazolidone is rapidly and extensively metabolized in vivo (in vivo half life is less than a few hours) [8,9] . The side chain metabolites (3-amino-2 oxazolidinone, AOZ) can bind to proteins to form bound residues.…”

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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Postmortal degradation of furazolidone and furaltadone in edible tissues of calves

Cited by 77 publications

References 5 publications

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

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

Scientific Opinion on nitrofurans and their metabolites in food

Effects of Boiling on Nitrofuran AOZ Residues in Commercial Eggs

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