Abstract
The present study was conducted to evaluate the extent of ß - lactam antibiotic, amoxicillin residues in market milk and meat. Samples were randomly collected from Faisalabad city, Pakistan. High Performance Liquid Chromatography (HPLC) method with inflorescent detector was used to detect, identify and quantify the amoxicillin residues in milk and meat samples. The milk samples were purified by performing a protein precipitation step, followed by derivatization. To clean up tissue samples, a liquid extraction, followed by a solid-phase extraction procedure C18 (4.0X4.6mm, 5μm) was performed. A 50% meat and 90% milk samples were found contaminated with residues. The residues of amoxicillin in milk were in range of 28 to 46μg/kg and in meat were 9 to 84μg/kg. All of the contaminated milk and 40 out of 50% meat samples fall in maximum residue limits.
Highlights
Food safety is an important issue for the dairy and beef industries
A primary concern of consumers regarding food quality and safety is drug residues, in food products of animal origin like milk and meat (Sundlof, 1993). This public awareness and concern have made it crucial that marketed meat and milk should be free of drug residues
The USA Food and Drug Administration (FDA) have identified approximately 80 drugs which show residual behavior in animalderived human food (Ghidini et al, 2002). This situation leads to more strict regulations for occurrence of antibiotic residues in animal food products
Summary
Food safety is an important issue for the dairy and beef industries. A primary concern of consumers regarding food quality and safety is drug residues, in food products of animal origin like milk and meat (Sundlof, 1993). Amoxicillin (AMO) is an in vitro broad spectrum antibiotic with higher ability of getting absorbed that ranges from 50 to 80% via oral administration Kosmidis et al, 1972 It reaches maximum concentration of 8μg/mL about 2 hours after administration, exhibits as low as 17% binding with plasma proteins, is quickly distributed through the body and is resistant to acid produced in stomach (Kantiani et al, 2010). AMO is commercially available as capsules, chewable and dispersible tablets plus syrup and pediatric suspension for oral use, and as the sodium salt for intravenous administration (Abreu and Ortiz, 2003) It is effective in treating a wide range of Gram Positive and Gram Negative, aerobic and anaerobic bacteria to treat bacterial infections, including Haemophilus influenzae, Neisseria gonorrhoea, Escherichia coli, pneumococci, streptococci, Proteus mirabilis, Salmonella spp and certain strains of staphylococci. Antibiotics decrease the acid and flavor production associated with butter manufacture and they reduce the curdling of milk and cause improper ripening of cheese (Jones, 1999)
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