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Stručni rad
https://doi.org/10.31727/m.20.3.3

Concentration of tertracycline antibiotics in meat and meat products

Nina Bilandžić   ORCID icon orcid.org/0000-0002-0009-5367 ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Božica Solomun Kolanović ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Ivana Varenina ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Ines Varga ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Marina Krpan ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Mirjana Hruškar ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski, pdf (6 MB) str. 220-228 preuzimanja: 202* citiraj
APA 6th Edition
Bilandžić, N., Kolanović, B.S., Varenina, I., Varga, I., Krpan, M. i Hruškar, M. (2018). Koncentracije tetraciklinskih antibiotika u mesu i mesnim proizvodima. MESO: Prvi hrvatski časopis o mesu, XX (3), 220-228. https://doi.org/10.31727/m.20.3.3
MLA 8th Edition
Bilandžić, Nina, et al. "Koncentracije tetraciklinskih antibiotika u mesu i mesnim proizvodima." MESO: Prvi hrvatski časopis o mesu, vol. XX, br. 3, 2018, str. 220-228. https://doi.org/10.31727/m.20.3.3. Citirano 27.09.2020.
Chicago 17th Edition
Bilandžić, Nina, Božica Solomun Kolanović, Ivana Varenina, Ines Varga, Marina Krpan i Mirjana Hruškar. "Koncentracije tetraciklinskih antibiotika u mesu i mesnim proizvodima." MESO: Prvi hrvatski časopis o mesu XX, br. 3 (2018): 220-228. https://doi.org/10.31727/m.20.3.3
Harvard
Bilandžić, N., et al. (2018). 'Koncentracije tetraciklinskih antibiotika u mesu i mesnim proizvodima', MESO: Prvi hrvatski časopis o mesu, XX(3), str. 220-228. https://doi.org/10.31727/m.20.3.3
Vancouver
Bilandžić N, Kolanović BS, Varenina I, Varga I, Krpan M, Hruškar M. Koncentracije tetraciklinskih antibiotika u mesu i mesnim proizvodima. MESO: Prvi hrvatski časopis o mesu [Internet]. 2018 [pristupljeno 27.09.2020.];XX(3):220-228. https://doi.org/10.31727/m.20.3.3
IEEE
N. Bilandžić, B.S. Kolanović, I. Varenina, I. Varga, M. Krpan i M. Hruškar, "Koncentracije tetraciklinskih antibiotika u mesu i mesnim proizvodima", MESO: Prvi hrvatski časopis o mesu, vol.XX, br. 3, str. 220-228, 2018. [Online]. https://doi.org/10.31727/m.20.3.3

Sažetak
Tetracycline antibiotics are the most used veterinary medicines in animals used for food production in Croatia. The aim of this study was to determine the concentrations of tetracycline, chlorothacycline, oxiteracycline and doxycycline in pork meat (n = 101), liver (n = 31) and fatty tissue (n = 30), beef meat (n = 89) and liver (n = 20), and meat products (sausages and ham, n = 24). For the determination of tetracycline an immunoenzyme ELISA method was used which was validated according to the criteria of Commission Decision 2002/657/EC. Validation parameters for four analyzed tetracyclines ranged from: detection capabilities CCβ 19.3 - 66.7 μg/ kg, recoveries 64.5-102%, variation coefficients 14.1-28.9%, detection limits LOD 3.62-21.0 μg/kg. In a total of 295 analyzed samples tetracyclines were measured in the ranges (μg/kg): tetracycline 10.5-92.1, chlortetracycline 2.63-28.0, oxiteracycline 17.5-91.3, doxycycline 1.81-14.0. The highest concentration 92.1 μg/kg was determined for tetracycline in pork meat. The highest mean values were determined for (μg/kg): tetracycline 23.6 in pork meat; oxiteracycline and clortetracycline, 41.7 and 6.41 in beef meat. The mean values of doxycycline for all types of analyzed samples are below the LOD value (3.62 μg/kg). Concentrations above maximum permissible concentrations for the four tetracyclines established by Commission Regulation 37/2010/EC have not been measured in all analyzed types of samples. Results confirmed that treatment with tetracycline antibiotic in animals used for food production was properly carried out, taking into account the prescribed withdrawal periods, thereby ensuring consumer health safety.

Ključne riječi
tetracyclines; meat; liver; fatty tissue; meat products; food safety

Hrčak ID: 200673

URI
https://hrcak.srce.hr/200673

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