Stability of penicillin antibiotic residues in meat during storage

Effect of Storage on Residue Levels of Enrofloxacin in Muscle of Rainbow Trout (Oncorhynchus mykiss) and Common Carp (Cyprinus carpio)

“…The average decrease was 35% in bovine and 55% in porcine muscle (5). Other data showed a significant decrease of ampicillin residues in pork meat during the first 3 months of storage at -20 °C (6). Residual concentrations of ampicillin were found in the pork muscles after 8 months of storage at the same temperature (6).…”

“…Similar data were reported for tetracyclines, aminopenicillines and sulfonamides in frozen water in the EPA study (13) and in frozen meat samples. Verdon et al (6) found 40% lower concentrations of ampicillin in pork meat kept at -20°C for 235 days and absence of changes at -70 °C. Trimetoprim degraded up to 50% in chicken meat after freezing at -18 °C for 30 to 90 days (8).…”

“…Other data showed a significant decrease of ampicillin residues in pork meat during the first 3 months of storage at -20 °C (6). Residual concentrations of ampicillin were found in the pork muscles after 8 months of storage at the same temperature (6). In our previous studies major reduction of the residues of amoxicillin (7), kanamycin (8), tobramycin (9), and ampicillin (10) in poultry or rabbit meat during storage at -18 °C was found.…”

Current trends in sample preparation for growth promoter and veterinary drug residue analysis

“…piperonyl butoxide inhibits cytochrome P450). A number of studies have highlighted the degradation of residues during frozen storage, namely β-lactam antibiotics in milk [38], ampicillin in pig muscle [39], chlortetracycline in incurred pig muscle, liver and kidney [40], sulphamethazine in incurred pig muscle and bovine milk [41], and gentamicin residues in egg [42]. EU validation criteria describe guidelines for stability studies to be carried out during method validation [43].…”

“…Consumer MRLs have been laid down for these substances under EU regulation 2377/90 [28]. Issues pertaining to the lack of stability in milk and tissues of certain βLs has been reported in literature [39]. The degradation products of two cephalosporins, ceftiofur and cephapirin, in kidney extract and in acidic and basic solutions was described in recent work by Berendsen et al [277].…”