On the Extraction of Antibiotics from Shrimps Prior to Chromatographic Analysis

Victoria Samanidou,Stamatia Charitonos,Ioannis Papadoyannis,Dimitrios Bitas

doi:10.3390/chromatography3010008

Victoria Samanidou, Stamatia Charitonos + Show 2 more

Open Access

https://doi.org/10.3390/chromatography3010008

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Journal: Separations	Publication Date: Mar 4, 2016
Citations: 79	License type: CC BY 4.0

Affiliation: Aristotle University of Thessaloniki

Abstract

The widespread use of antibiotics in veterinary practice and aquaculture has led to the increase of antimicrobial resistance in food-borne pathogens that may be transferred to humans. Global concern is reflected in the regulations from different agencies that have set maximum permitted residue limits on antibiotics in different food matrices of animal origin. Sensitive and selective methods are required to monitor residue levels in aquaculture species for routine regulatory analysis. Since sample preparation is the most important step, several extraction methods have been developed. In this review, we aim to summarize the trends in extraction of several antibiotics classes from shrimps and give a comparison of performance characteristics in the different approaches.

Highlights

According to FAO (CWP Handbook of Fishery Statistical Standards, Section J: AQUACULTURE),“aquaculture is the farming of aquatic organisms: fish, mollusks, crustaceans, aquatic plants, crocodiles, alligators, turtles, and amphibians
Increased aquaculture practice has resulted in increased levels of infections among species
Various classes of antibiotics including quinolones, tetracyclines, b-lactams, sulfonamides, etc. exhibit activity against both Gram-positive and Gram-negative bacteria; they are widely used in aquaculture to treat or prevent diseases

Summary

Introduction

According to FAO (CWP Handbook of Fishery Statistical Standards, Section J: AQUACULTURE),“aquaculture is the farming of aquatic organisms: fish, mollusks, crustaceans, aquatic plants, crocodiles, alligators, turtles, and amphibians. According to FAO (CWP Handbook of Fishery Statistical Standards, Section J: AQUACULTURE),. Farming implies some form of intervention in the rearing process to enhance production, such as regular stocking, feeding, protection from predators, etc.” [1]. Since 1960, aquaculture practice and production has increased as a result of the improved conditions in the aquaculture facilities. Such improvements include better water quality, infection control, high nutrition feeds and improved aquatic species, through newly developed hybridization techniques, particular species breeding and the use of molecular genetics [2]. According to FAO 2005, in the time span from 1990 to 2005, aquaculture production each year has tripled from 16.8 million tons to 52.9 million tons. By 2015, it was predicted that aquaculture would constitute 39% of the seafood production in weight worldwide, dramatically increasing from 4% in 1970 and 28% in 2000

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