The Effect of Processing on Veterinary Residues in Foods

Moats, W. A.

doi:10.1007/978-1-4615-4853-9_15

Cited by 36 publications

(24 citation statements)

References 19 publications

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“…The results indicated that the initial concentrations of all tested antibiotics diminished to variable degrees after heat treatments (Figure 1). These results are generally in good agreement by drug classes with previous studies (Rose et al, 1996;Moats, 1999;Podhorniak et al, 1999;van Egmond, 2000;Kuhne et al, 2001a,b;Lolo et al, 2006) confirming that thermal treatments may reduce the concentration of veterinary drug residues in foods and thereby might decrease possible pharmacological and/or toxic effects of these compounds. Higher percentage reductions were apparent at higher temperatures showing up to 99% reduction at 121 °C in contrast to 54.4% at 100 °C for TC and most other antibiotics (Figure 1), indicating that the degree of reduction was associated with heating temperature.…”

Section: Structural Degradation By Peak Areasupporting

confidence: 88%

“…Antibiotics of the same class were also reported to have different heat stabilities depending on different types of matrices and heating treatments involved (Kitts et al, 1992;Rose et al, 1996;Franje et al, 2010). Most of the findings and the conclusions drawn were summarized by Moats (1999). On the other hand, most heat stability studies evaluated the degradation of parent drugs with few studies carried out on the possible production of toxic breakdown products (Gratacos-Cubarsi et al, 2007;Franje et al, 2010).…”

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confidence: 99%

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Correlation analysis of heat stability of veterinary antibiotics by structural degradation, changes in antimicrobial activity and genotoxicity

Hsieh¹,

Shyu²,

Liao³

et al. 2011

Vet. Med.

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ABSTRACT:The relationship between the structural degradation of veterinary antibiotics, their antimicrobial activity, and possible mutagenicity after heating have not been well investigated sequentially. This study aimed to evaluate the heat stability of 14 veterinary antibiotics under a short-term heating scenario by characterization of their structural degradation and their relationship to resultant changes in antimicrobial activity. Mutagenicity was also examined in four representative antibiotics after 15-min-heat treatments at two temperatures (100 °C and 121 °C). Differential heat stabilities of antibiotics between drug classes, between temperature levels, and among the same class of drugs were discovered. Heat treatment resulted in the reduction of the main peak and the production of new peaks in certain antibiotics, contributing to minimum inhibitory concentration increases of 2-to 1024-fold. Ranking of heat stability by antibiotic classes at 121 °C was highest for sulfonamides, followed by lincomycin, colistin, tetracyclines and β-lactams while at 100 °C sulfonamides equaled lincomycin and and was greater than colistin but variability was observed within different tetracyclines and β-lactams. Correlation analysis suggested that except for doxycycline (DC), structural degradation of the drugs was in good agreement with the reduction in antimicrobial activity, suggesting that degradation also diminished antimicrobial activity. Furthermore, the markedly variable heat stabilities within the classes of tetracyclines and β-lactam antibiotics highlighted the fact that heat stability within these two classes can be very different despite their structural similarity; hence, it is not appropriate to predict heat stability simply by antibiotic class. Mutagenicity (Ames) tests on heated chlortetracycline (CTC) resulted in 2-to 6-fold revertant changes in Salmonella typhimurium TA98 and TA100. The combined results suggest that correlation analysis of structural degradation and antimicrobial activity offers dual evaluation of a drug's heat stability but gives little advantage over assessment of the resultant toxicity.

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Section: Structural Degradation By Peak Areasupporting

confidence: 88%

mentioning

confidence: 99%

Correlation analysis of heat stability of veterinary antibiotics by structural degradation, changes in antimicrobial activity and genotoxicity

Hsieh¹,

Shyu²,

Liao³

et al. 2011

Vet. Med.

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“…The low concentrations of the tetracycline antibiotics residues observed in this study might be as a result of instability of tetracycline when exposed to heat as recorded by Loksuwan (2002). Moats (1999) observed partial reduction in the occurrence of tetracycline residues concentrations during heat treatment and also found out that temperature at 62°C over a period of 30 minutes cause a reduction in chlortetracycline content by 16% and oxytetracycline by 23%, while 27% and 35% reduction were obtained at 72°C respectively (Navratilova et al, 2009). The ability of antibiotic residues to cause antibiotic resistance is not as a result of significant doses but sublittle amounts of residues ingested over time build up/ accumulate in the body and often promote the development of resistant strains of bacteria which results in therapeutic failure as a result of the body's sensitivity to them (Adetunji, 2008).…”

Section: Discussionmentioning

confidence: 99%

Assessment of microbiological and residual antibiotics status in milk sold in Abeokuta, Ogun State. Nigeria

Oluwafemi

Oluwabamiwo

Oluwatosin

et al. 2018

Turkish JAF Sci.Tech.

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This study investigated the prevalence and concentration of antibiotic residues in twenty brands of milk. Determination and quantification of antibiotic residues was done using High Performance Liquid Chromatography. Aerobic plate count was carried out and the associated bacteria isolated. Identification of bacteria was done using standard microbiological methods. Molecular characterization and identification of bacterial isolates was done using 16S rRNA gene sequencing method. Antibiotic sensitivity was carried out on bacterial isolates using disc diffusion method. Plasmid profile of drug resistant isolates was done using alkaline analysis method. Comparison of means was done using Analysis of Variance. Antibiotic residues were detected in 10 (50%) of the 20 milk brands analyzed. The residual levels of tetracycline, oxytetracycline and chlortetracycline ranged between 5ng/kg and 1569ng/kg while none of the samples had doxycycline residues. The prevalence of tetracycline residues in evaporated milk brands and powdered milk samples were 100 and 23 % respectively. The aerobic plate counts ranged from 2.5 × 10 2 to 6.5 × 10 2 CFU∕mL for evaporated milk and 2.5 × 10 1 to 6.0 × 10 1 CFU∕mL for powdered milk. A total of ten bacterial species were isolated and identified. Susceptibility result showed that 95% of the isolates were sensitive to erythromycin, cefuroxime and gentamycin; 12.5% were resistant to tetracycline and ampicillin, 10% were resistant to ofloxacin and 7.5% to doxycycline and penicillin. Five of the bacterial isolates were resistant to more than one class of antibiotics. Resistant isolates subjected to plasmid profiling had detectable plasmids with estimated sizes between 120bp and 1000bp. The obtained results provide evidence that the presence of antibiotic residues in evaporated and powdered milk is an indication that the public is exposed to the harmful effects of the residues.

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“…Moats (1988), realizó una revisión bibliográfica sobre la inactivación de los antibióticos debida al calor, en diferentes alimentos (leche y carne), agua y soluciones tampón, que después actualizó años más tarde (Moats, 1999). En estas dos revisiones, este autor concluyó que los procedimientos más usuales para el tratamiento de los alimentos, no garantizan la inactivación completa de los residuos de antibióticos, incluso la de aquellos componentes más termosensibles.…”

Section: Efecto Deunclassified

“…En el caso de la leche, agua y soluciones acuosas tampón, los primeros estudios sobre el efecto del calentamiento de los residuos de antibióticos fueron llevados a cabo, hace mucho años, por Shahani et al (1956) y recogidos más tarde en la revisión bibiográfica de Moats (1999).…”

Section: Milk Extractsunclassified

Termoestabilidad de sustancias antimicrobianas en la leche.

Marugán¹,

Isabel²

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INFORMAN:Que la Tesis Doctoral titulada "TERMOESTABILIDAD DE SUSTANCIAS ANTIMICROBIANAS EN LA LECHE" ha sido realizada por la Ingeniera Agrónoma Dña. Marta Roca Marugán en el Departamento de Ciencia Animal bajo su dirección y que, una vez revisado y comprobado el trabajo, consideran que reúne los requisitos necesarios para la obtención del grado de Doctor por lo que autorizan su presentación.Y para que así conste firman el presente informe en Valencia a treinta de mayo de dos mil ocho. AGRADECIMIENTOSEn primer lugar quisiera agradecer a mi directora de tesis, Pilar Molina, por todos estos años de apoyo, trabajo, dedicación, bajones e ilusiones. Por enseñarme tantas cosas y creer en mí a pesar de los malos momentos. Por transmitirme la ilusión por la investigación y la satisfacción del trabajo bien hecho. Por abrirme puertas y darme oportunidades. Por tu amistad.A mi codirector de Tesis Rafael Althaus, por estar cerca aunque a miles de kilómetros. Por tu paciencia, tus buenos consejos, tu optimismo a pesar de los obstáculos y por estar siempre dispuesto a echarme una mano.A todo el personal del Laboratorio de Salud Pública de Albal, por acogerme y darme su apoyo, especialmente un millón de gracias a Manolo y Merche por dejarme trastear en sus cromatógrafos y enseñarme todo un mundo nuevo.A toda la gente del Laboratorio Lactológico de Lekunberri, especialmente a Marisa, Luisa y Edurne del departamento de i+d por su colaboración en la realización experimental de esta tesis. Gracias por acogerme y compartir vuestros conocimientos conmigo, por vuestra dedicación, ayuda inestimable y demostrado cariño.A Mari Carmen Beltrán, por estar desde el principio. Por enseñarme a trabajar en el laboratorio y ayudarme en todo momento. ¡Me ha encantado vivir esta experiencia contigo! A mis compañeros de aventuras y desventuras del departamento que siempre habéis estado a mi lado, aunque algunos ya estéis lejos: Fernando, Arantxa, Salva, Pau, Yolanda, Irene, Óscar, Andrés, Mila, Marta y Elena. Gracias por tantos buenos momentos, risas y charlas. Por compartir tanto tiempo juntos y hacer que todo sea siempre tan agradable. Y a Antonio, por hacerme creer en algún momento que formaba parte de "el otro equipo" gracias por contar siempre conmigo.Sobre todo a María y Vero, por vuestra sincera amistad y cariño dentro y fuera. Siempre hacéis que todo sea especial…Tenéis mucha culpa de que esto se haya echo realidad.No quiero olvidarme de toda la gente del departamento que me ha mostrado siempre su confianza y cariño, y han hecho más agradable mi estancia durante todos estos años.Y por supuesto a mis amigos de ahora y siempre,

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The Effect of Processing on Veterinary Residues in Foods

Cited by 36 publications

References 19 publications

Correlation analysis of heat stability of veterinary antibiotics by structural degradation, changes in antimicrobial activity and genotoxicity

Correlation analysis of heat stability of veterinary antibiotics by structural degradation, changes in antimicrobial activity and genotoxicity

Assessment of microbiological and residual antibiotics status in milk sold in Abeokuta, Ogun State. Nigeria

Termoestabilidad de sustancias antimicrobianas en la leche.

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