Determination of 7 nitroimidazoles compounds in meat and natural casing using modified QuEChERS combined with HPLC Orbitrap MS: impact of meat processing approaches on the analytes residue

Abstract

ABSTRACT Validation of a High-Resolution Orbitrap (HR-Orbitrap) method for the simultaneous identification, confirmation, and quantification of seven 5-Nitroimidazoles (5-NDZs) in meat and casing for the first time to our knowledge. The method was validated under Commission Decision (CD) 2002/657/EC and satisfied its requirements for the Minimum Method Performance Requirements (MMPRs) of 1 µg/kg for these Compounds in meat and casing. The samples were extracted using a modified QuEChERS method. The analyte recovery ranging 75.4–104.8% for meat and 72.44–103.53% for casing, with a relative standard deviation (RSD) of ≤ 19.0% for meat and ≤ 19.83% for casing. The decision limits (CCα) encompass values between 0.06 to 0.67 µg/kg and 0.06 to 0.6 µg/kg respectively for meat and casing, while the detection capabilities (CCβ) range from 0.05 to 0.61 µg/kg and 0.05 to 0.57 µg/kg respectively for meat and casing. The method’s accuracy was confirmed by evaluating a proficiency testing sample (PT), and the findings demonstrated that the results ranging from 5.15 to 11 µg/kg which located in the acceptable range of Z-scores (from −1.2 to −2), indicating their validity. A total of 100 meats and 100 casing real samples were gathered and subjected to testing for the investigated compounds. None of the samples exhibited any traces of the studied compounds. Additionally, a study was conducted to assess how different cooking methods, affect the behavior of these substances in meat. The study introduced 3 µg/kg of 5-NDZs contamination into the meat samples and examined the subsequent changes. The study observed reduced compound concentrations through different cooking methods, with reductions ranging from −5% to −91%. Boiling was especially effective, showing an expected reduction range of −61% to −100% for ronidazole. This study presents a highly effective method for detecting residues of 5-NDZs in meat and casing. The findings are expected to contribute to the development and regulation of a national monitoring program.