Effect of cooking on enrofloxacin residues in chicken tissue

Abstract

The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC-MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5 ng g-1 quinolones in muscle samples. The method was shown to be linear over the range 5-500 ng g-1. Mean intra-day relative standard deviation (RSD) at a concentration of 50 ng g-1 (n = 6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65-101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11 +/- 1.01 ng g-1 (n = 6). In water, enrofloxacin remained stable for 3 h when heated at 100 degrees C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration.

The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

“…Accordingly, in our work (Table 3), citrate buffer/MeOH (75:25 v/v) extraction was the selected procedure for extracting OTC and its degradation compounds from chicken muscle and pig muscle samples since that mixture gave the greatest recoveries for each of the analyzed compounds. The findings reported here are consistent with previous studies in which thermal treatments were shown to reduce the concentration of veterinary drug residues in foods; therefore decreasing the possible toxic effects of these compounds to consumers (Fedeniuk et al 1996;Kuhne et al 2001a, b;Gratacós-Cubarsí et al 2007;Furusawa and Hanabusa 2001;Javadi 2011;Lolo et al 2006). At the same time, the thermal treatments resulted in the formation of the corresponding apoOTCs in all treated meat samples.…”

“…Halling-Sorensen et al 2002 reported that the degradation products of OTC, such as 4-epi-oxytetracycline (EOTC), α-Apo-OTC and β-Apo-OTC exhibited greater toxicity (EC50) compared with the parent compound. Several studies indicate that thermal treatments reduce the concentration of various veterinary drug residues in foods and thus decrease the potential toxic effects of these compounds on the consumer (Furusawa and Hanabusa 2001;Javadi 2011;O'Brien et al 1981;Rose et al 1996;Kuhne et al 2001a, b;Lolo et al 2006). However, in these studies only the degradation of the parent drug was evaluated and the toxic effects of the degradation products of the parent drug was not studied.…”

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

“…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.…”

“…The Ames test evaluates the mutagenic potential of chemicals by studying their effects on one or more histidine-requiring strains of Salmonella typhymurium in the absence and presence of a liver metabolizing system (S9 microsome). Salmonella strains TA98 and TA100 are sensitive strains that are commonly used for detection of specific frame-shift point mutations and base pair mutations respectively (Lolo et al, 2006). A compound was considered a mutagen if the tested sample produced a response, which was at least twice as high as the one found with the negative control (Maron and Ames, 1983) and a doseeffect relationship was observed.…”

Quantitative LC–MS/MS method for the sensitive and simultaneous determination of natural hormones in bovine serum

“…Deproteinization and extraction with acetonitrile, without later steps, permits the HPLC/MS-MS analysis of fluoroquinolones [38,39] or steroids [40] and this procedure has been used in our laboratory for some years.…”