Influence of heat and cure preservatives on residues of sulfamethazine, chloramphenicol, and cyromazine in muscle tissue

Epstein, Robert L.; Randecker, Victor W.; Corrao, Paul; Keeton, J.T.; Cross, H. R.

doi:10.1021/jf00083a026

Cited by 51 publications

(18 citation statements)

References 3 publications

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“…Most of those HPLC methods involved in reversed-phase liquid chromatography (RP-HPLC) (Lin, 2009;Sun et al, 2010;Tittlemier, 2010), and sometimes ion-exchange chromatography (HPIC) (China, 2008). And the recently developed methods related to hydrophilic interaction liquid chromatography (HILIC) draw much attention (Andersen et al, 2008;Epstein, Randecker, Corrao, Keeton, & Cross, 1988;Heller & Nochetto, 2008;Muñiz-Valencia et al, 2008;Sugita, Ishiwata, Yoshihira, & Maekawa, 1990;Varelis & Jeskelis, 2008;Wang, Gu, Lu, & Xu, 2008;Wei, Wang, Zeng, Chen, & Liu, 2009;Wu and Hung et al, 2009;Yan et al, 2008). The strong hydrophilicity of melamine makes its insufficient retention in reversed-phase column, thus ion-pair reagents (such as, sodium octane sulfonate, sodium hexanesulfonate, sodium heptanesulfonate, heptafluorobutyric acid) are usually introduced to enhance its retention and facilitate its separation (Lin, 2009;Sun et al, 2010;Tittlemier, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…Muniz-Valencia and coworkers used a CN column to separate melamine and its degradation products (ammelide, ammeline, and cyanuric acid), they considered the CN column should be the optimal choice compared to the tested different RP columns. Epstein (Epstein et al, 1988) and Sugita (Sugita et al, 1990) used CN columns to determine melamine in cattle muscle tissues and edible fish tissues, respectively. NH 2 column was also used to separate cyromazine and melamine residues in milk and pork (Wei et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Determination of melamine in dairy products by HILIC-UV with NH2 column

Zheng

et al. 2012

Food Control

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determination of melamine in dairy products by HILIC-UV with NH2 column

Zheng

et al. 2012

Food Control

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“…The stability of chloramphenicol is also markedly affected by emulsifying, curing, and cooking processes (17). Successive losses of about 50% for each of these processing steps have been recorded.…”

Section: Amphenicolsmentioning

confidence: 99%

“…Addition of cure to spiked pork muscle tissue resulted in loss of sulfamethazine at approximately 48%, 20%, and 40% for chilling at 2-3 C, heating at 68 C, and canning at 122 C treatments, respectively (17). The effect of sterilization and fermentation on the amount of sulfamethazine residues in the final product has been also established (67).…”

Section: Sulfonamidesmentioning

confidence: 99%

Stability of Residues During Food Processing

Fletouris¹,

Botsoglou²

2000

Drug Residues in Foods

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Inspection of carcasses with regard to drug residues is not always carried out immediately after slaughter. Tissue samples collected at slaughterhouses for residue testing are usually packed with freezer bags in insulated containers and shipped to regulatory laboratories, where they may be stored for various periods of time in a cooled state pending analysis.The choice of storage temperature, which has traditionally been 20 C, necessitates some knowledge of the effect of temperature on the stability of the analyte in question. Such information is also of value to residue-testing laboratories in establishing the validity of laboratory sample-handling for routine sample analysis; in setting up appropriate handling, storage, and turnaround times for interlaboratory residue programs, and in selecting suitable residue-matrix combinations for the preparation of reference materials.Information about the effect of temperature on the stability of drug residues in foods is also important from a toxicological point of view. Many edible animal products do not directly enter the human food chain but are frequently frozen or submitted to some kind of cure and processing waiting marketing. Almost all edible animal products and byproducts are not consumed raw but require some kind of heat processing or cooking, such as frying, boiling, or roasting, before consumption. These handlings can cause denaturation of proteins, elevation of temperature, loss of water and fat, and pH variations that can eventually result in change of concentration, chemical nature, chemical reactions, or altered solubility of the drug residues originally present in a particular food commodity. Many 515Published studies on the effect of storage and cooking on aminoglycoside residues are limited to streptomycin and neomycin. In most studies, streptomycin was shown to be fairly resistant to storage. No measurable loss of the antimicrobial activity of streptomycin residues in meat was observed after storage at either 4 C or 18 C for 14 days (1, 2).Cooking can cause some loss of the antimicrobial activity of streptomycin and neomycin, the loss being dependent on both the temperature and the matrix. When milk and water matrices were heated at 100 C for 30 min, the microbiological inactivation of neomycin was determined at 25% and 35%, respectively, Recently, the stability of chloramphenicol in both spiked and incurred calf tissues has been further investigated (14). The same favorable effect of piperonyl butoxide on the stability of chloramphenicol has been observed in both liver and kidney tissues. Moreover, the stability of chloramphenicol in these organs was

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“…Derin donduruc,uda (-20°C) uzun bir süre (yaklaşık 5 ay) saklanan etlerde oksitetrasiklin kaybının son derece düşük kaldığı bilinmektedir (22,23). Buna karşılık, kloramfenikol kesimi izleyen saatler içinde hızla parçalanırken, depohima' şartların-da (-'-I°C'de) penisilin G ve amoksisilin kalıntılarının yarıya inmesi için yaklaşık 45 saate gerek olmaktadır (9,22). Bu durum ,kısa süreli depolanma sırasında penisilin kalıntılarında önemli azalma olmakla beraber, yine de etlerde önemli miktarlarda kalıntılarının kaldığını göstermesi bakımından önem taşımaktadır.…”

Section: Tartışına Ve Sonuçunclassified