Erythromycin residue in honey from the Southern Marmara region of Turkey

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dc.contributor.buuauthorGüneş, Nazmiye
dc.contributor.buuauthorÇibik, Recep
dc.contributor.buuauthorGüneş, Mesut Ertan
dc.contributor.buuauthorAydın, Levent
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Biyokimya Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Teknik Bilimler Meslek Yüksekokulu.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Parazitoloji Anabilim Dalı.tr_TR
dc.contributor.orcid0000-0002-9347-8307tr_TR
dc.contributor.researcheridAAK-4470-2021tr_TR
dc.contributor.researcheridAAI-1930-2021tr_TR
dc.contributor.scopusid6506008074tr_TR
dc.contributor.scopusid56010542400tr_TR
dc.contributor.scopusid35388276000tr_TR
dc.contributor.scopusid55808198600tr_TR
dc.date.accessioned2022-04-21T11:14:10Z
dc.date.available2022-04-21T11:14:10Z
dc.date.issued2008
dc.description.abstractHoney 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.en_US
dc.identifier.citationGüneş, 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.en_US
dc.identifier.endpage1317tr_TR
dc.identifier.issn1944-0049
dc.identifier.issn1944-0057
dc.identifier.issue11tr_TR
dc.identifier.pubmed19680838tr_TR
dc.identifier.scopus2-s2.0-65449185017tr_TR
dc.identifier.startpage1313tr_TR
dc.identifier.urihttps://doi.org/10.1080/02652030802233472
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/02652030802233472
dc.identifier.urihttp://hdl.handle.net/11452/25958
dc.identifier.volume25tr_TR
dc.identifier.wos000260572200004tr_TR
dc.indexed.pubmedPubMeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.bap2002/10tr_TR
dc.relation.journalFood Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntibioticsen_US
dc.subjectErythromycinen_US
dc.subjectHoneyen_US
dc.subjectLC-ESI-MSen_US
dc.subjectResidueen_US
dc.subjectPerformance liquid-chromatographyen_US
dc.subjectSolid-phase extractionen_US
dc.subjectMacrolide antibiotic-residuesen_US
dc.subjectMass-spectrometryen_US
dc.subjectTetracyclineen_US
dc.subjectChemistryen_US
dc.subjectFood science & technologyen_US
dc.subjectToxicologyen_US
dc.subject.emtreeErythromycinen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeChestnuten_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeElectrospray mass spectrometryen_US
dc.subject.emtreeFloweren_US
dc.subject.emtreeFood analysisen_US
dc.subject.emtreeFood compositionen_US
dc.subject.emtreeFood contaminationen_US
dc.subject.emtreeHoneyen_US
dc.subject.emtreeLiquid chromatographyen_US
dc.subject.emtreePineen_US
dc.subject.emtreePriority journalen_US
dc.subject.emtreeQuantitative analysisen_US
dc.subject.emtreeTurkey (republic)en_US
dc.subject.meshAnti-bacterial agentsen_US
dc.subject.meshBeekeepingen_US
dc.subject.meshChromatography, liquiden_US
dc.subject.meshDrug residuesen_US
dc.subject.meshErythromycinen_US
dc.subject.meshFood analysisen_US
dc.subject.meshFood contaminationen_US
dc.subject.meshHoneyen_US
dc.subject.meshTurkeyen_US
dc.subject.scopusTilmicosin; Macrolides; Roxithromycinen_US
dc.subject.wosChemistry, applieden_US
dc.subject.wosFood science & technologyen_US
dc.subject.wosToxicologyen_US
dc.titleErythromycin residue in honey from the Southern Marmara region of Turkeyen_US
dc.typeArticle
dc.wos.quartileQ2en_US

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