Abstract
In the present study, a total of 80 commercial blossom honey samples were obtained from local markets in Ankara, Turkey. These honeys were analyzed for 35 important and risky antibiotics (sulfonamide, tetracycline, macrolide, cephalosporin, aminoglycoside, quinolone, nitrofuran, chloramphenicol, and anthelmintic groups) by the LC-MS/MS multi-antibiotic method. In addition to these analyses, pH measure, moisture, and electrical conductivity were determined in these honey samples. Finally, seven out of 35 antibiotic residues investigated in the honeys were positive. The most frequently detected antibiotics in the analyzed samples were dihydrostreptomycin, streptomycin, erythromycin, sulfadimidine (sulfamethazine), and enrofloxacin as 58.75%, 22.5%, 13.75%, 10%, and 2.5%, respectively. Tetracycline and doxycycline were detected in only one sample. The pH, moisture, and electrical conductivity values of the honey samples were determined as between pH 3.78 and 5.41, 17.48 and 18.03%, and 0.25 and 0.47 mS/cm, respectively. In terms of food safety and human health, it is very important to monitor the residues of these pharmacologically active substances with analytical methods.
Highlights
Honey is defined as “a natural and sweet substance that occurs as a result of the nectar secreted from the flowers or other living parts of the plants and the secondary substances secreted by some insects living on the plant, after being collected by the honey bees (Apis mellifera) and modified by combining them with specific substances, reducing the water content and storing them in the honey-comb and maturing them” [1]
According to the labels of the blossom honey samples analyzed for antibiotic residues, the sources of honey are from different regions of Turkey, including the Aegean, Mediterranean, Central Anatolia, Southeastern Anatolia, and Eastern Anatolia regions
The monitoring of antibiotic residues in honey is important in terms of evaluating the possible risk of these products to human health
Summary
Honey is defined as “a natural and sweet substance that occurs as a result of the nectar secreted from the flowers or other living parts of the plants and the secondary substances secreted by some insects living on the plant, after being collected by the honey bees (Apis mellifera) and modified by combining them with specific substances, reducing the water content and storing them in the honey-comb and maturing them” [1]. Honey has several health-beneficial effects, such as antibacterial, antifungal, and anti-inflammatory effects [4]. This natural product is synthesized from the nectar of flowers by honey bees [5–7]. The consumption of honey is widespread throughout the world, as it is healthy and nutritious, but in some cases, it may contain contaminants that can pose serious health risks [8]. Honey, which is a healthy food with high nutritional value, must be free from chemical pollutants such as antibiotics in terms of food safety [9]. In terms of public health concerns, food safety is a common problem worldwide. There is a current trend to monitor and control veterinary medicines used in farm animals raised for food production [10]
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