2022-04-212022-04-212008Güneş, 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), 1313-1317.1944-00491944-0057https://doi.org/10.1080/02652030802233472https://www.tandfonline.com/doi/full/10.1080/02652030802233472http://hdl.handle.net/11452/25958Honey 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.eninfo:eu-repo/semantics/closedAccessAntibioticsErythromycinHoneyLC-ESI-MSResiduePerformance liquid-chromatographySolid-phase extractionMacrolide antibiotic-residuesMass-spectrometryTetracyclineChemistryFood science & technologyToxicologyAnti-bacterial agentsBeekeepingChromatography, liquidDrug residuesErythromycinFood analysisFood contaminationHoneyTurkeyArticle0002605722000042-s2.0-6544918501713131317251119680838Chemistry, appliedFood science & technologyToxicologyTilmicosin; Macrolides; RoxithromycinErythromycinArticleChestnutControlled studyElectrospray mass spectrometryFlowerFood analysisFood compositionFood contaminationHoneyLiquid chromatographyPinePriority journalQuantitative analysisTurkey (republic)