Erythromycin residue in honey from the Southern Marmara region of Turkey

Date

2008

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Taylor & Francis

Abstract

Honey samples, collected from the Southern Marmara region of Turkey, were analysed for erythromycin residues by liquid chromatography-mass spectrometry using electrospray ionization in the positive ion mode (LC-ESI-MS). Fifty samples, comprising chestnut, pine, linden and multi-flower honeys, were collected directly from hives and analyzed. The limit of detection and quantification were 6 and 20 ng g-1, respectively, and recovery ranged from 85 to 89%. Four of the honey samples (8%) were found to be contaminated with erythromycin residues at concentrations ranging from 50 to 1776 ng g-1. An erythromycin-fortified cake feeding assay was also performed in a defined hive to test the transfer of erythromycin residue to the honey matrix. In this test hive, the residue level in the honey, 3 months after dosing, was approximately 28 ng g-1.

Description

Keywords

Antibiotics, Erythromycin, Honey, LC-ESI-MS, Residue, Performance liquid-chromatography, Solid-phase extraction, Macrolide antibiotic-residues, Mass-spectrometry, Tetracycline, Chemistry, Food science & technology, Toxicology

Citation

Güneş, N. vd. (2008). "Erythromycin residue in honey from the Southern Marmara region of Turkey". Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 25(11), 1313-1317.