Ciprofloxacin residues in chicken and turkey carcasses

Hasanen, Faten; Mohammed, M. Y.; Mahomud, H; Hassan, Wafaa; Amro, Fatma

doi:10.21608/bvmj.2016.31282

Cited by 7 publications

(5 citation statements)

References 9 publications

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“…Hasanen et al [129] studied ciprofloxacin residues in chicken and turkey carcasses. They concluded that ciprofloxacin residues are heat-stable and are not degraded by any cooking method, except microwaves (800 W) for 15-20 min in muscles and 3-5 min in the liver and kidney, also freezing for one month at −20 • C can degrade ciprofloxacin and its metabolites to levels below the permitted limits, but not below detectable levels.…”

Section: Effect Of Food Processing On the Residues Of Antibiotics Fou...mentioning

confidence: 99%

Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis

2023

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Veterinary drugs are widely used to prevent and treat diseases. The European Union has forbidden the use of antibiotics as growth promoters since 2006. Its abusive use leads to the presence of antibiotic residues (AR) in foods of animal origin which is associated with antibiotic resistance. The monitoring of AR in food intended for human consumption is of utmost importance to assure Food Safety. A systematic bibliographic review was carried out on the analytical methodologies, published in 2013, for the determination of AR in foods of animal origin. The food processing effect in the AR detected in animal products is also addressed. However, there is a preference for multiresidues multiclass methods, i.e., methodologies that allow determining simultaneously different classes of antibiotics, which is still a challenge for researchers. The wide diversity of physico-chemical properties of these drugs is an obstacle to achieving excellent analytical performance for a vast number of molecules analyzed concurrently. New techniques in sample preparation continue to be developed in order to obtain a compromise between good recoveries and extracts without interferences (clean extracts). The most widely used analytical methodology for the determination of AR is liquid chromatography coupled with mass spectrometry. However, the current trend is focused on the use of powerful high-resolution MS detectors such as Time of Flight and Orbitrap with modern chromatographic systems. Cooking time and temperature control are the key processing conditions influencing the reduction of AR in foods.

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Section: Effect Of Food Processing On the Residues Of Antibiotics Fou...mentioning

confidence: 99%

Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis

2023

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“…The heat treatment methods of boiling, grilling, and roasting do not affect the degradation of ciprofloxacin residues. As ciprofloxacin is a heat-stable compound that gets degrade less by the heat treatment process, microwaving and freezing will greatly reduce the ciprofloxacin residue (Hasanen et al, 2016 [15] ; Gogoi and Roy, 2019) [13] still freezing is the efficient method to degrade ciprofloxacin residues to a safe level than microwaving (Fahim, 2019 [8] ; Shaltout et al, 2019) [44] .…”

Section: Ciprofloxacinmentioning

confidence: 99%

Impact of cooking methods of meat on antibiotic residues: Review

Gowtham¹,

Muthukumar²,

B³

et al. 2020

Pharma Innovation

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“…Enrofloxacin is metabolized into ciprofloxacin in most species. However, as residues, both enrofloxacin and ciprofloxacin are heat-stable compounds (Hasanen et al 2016) and thus represent a serious health concern. Some countries (see Table 1) had established the maximum residue limit (MRL) of enrofloxacin, calculated as the sum of enrofloxacin and ciprofloxacin.…”

Section: Introductionmentioning

confidence: 99%

Detection and Dietary Exposure Assessment of Fluoroquinolones Residues in Chicken Meat from the Districts of Malang and Blitar, Indonesia

Widiastuti

Martindah

Anastasia

2022

Trop. Anim. Sci. J.

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The purpose of this study was to determine the presence of fluoroquinolones (enrofloxacin and ciprofloxacin) residues in fresh chicken meat and evaluate its consumption risk to the adult population in Indonesia. A total of 55 fresh chicken-meat samples were collected from Districts of Malang and Blitar, East Java Province, Indonesia, in April 2017. Detections of enrofloxacin and ciprofloxacin were carried out using high-performance liquid chromatography equipped with a PDA detector. It was found that ciprofloxacin was detected with a frequency of 67.3% at a maximum concentration of 275.00 ng/g. Enrofloxacin was detected with a frequency of 41.8% at a maximum concentration of 242.40 ng/g, or totally as a sum of enrofloxacin and ciprofloxacin residues detected in 76.4% samples at a maximum concentration of 367.50 ng/g. The estimated dietary intakes of ciprofloxacin and enrofloxacin were 44.90 ng/kg body weight/day and 7.91 ng/kg body weight/day, respectively, resulting in the hazard indexes of 0.0063 and 0.0013 for the consumptions of ciprofloxacin and enrofloxacin residues in chicken meat. Therefore, the risk associated with the consumption of ciprofloxacin and enrofloxacin residues in chicken meat by the adult population in Indonesia was considered negligible.

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Ciprofloxacin residues in chicken and turkey carcasses

Cited by 7 publications

References 9 publications

Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis

Multiresidues Multiclass Analytical Methods for Determination of Antibiotics in Animal Origin Food: A Critical Analysis

Impact of cooking methods of meat on antibiotic residues: Review

Detection and Dietary Exposure Assessment of Fluoroquinolones Residues in Chicken Meat from the Districts of Malang and Blitar, Indonesia

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