Thermal Degradation of Streptomycin Residues in Honey During Storage

Monica Cristina Cara¹, Gabriela-Alina Dumitrel²*, Mirel Glevitzky³, Carmen Mischie⁴ and Dana Silaghi-Perju<sup>5

1</sup>Sanitary-Veterinary and Food Safety Directorate of Timis County, 4 Martir Caceu, RO-300585 Timis¸oara, Romania
²POLITEHNICA University of Timis¸oara, Faculty of Industrial Chemistry and Environmental Engineering, 2 Victoriei Square, RO-300006 Timişoara, Romania
³ '1 Decembrie 1918' University of Alba Iulia, Faculty of Sciences, 11-13 Nicolae Iorga Street, RO-510009 Alba Iulia, Romania
⁴Hygiene and Veterinary Public Health Institute, 5 Campul Mosilor, RO-21201 Bucharest, Romania
⁵POLITEHNICA University of Timis¸oara, Mechanical Engineering Faculty, 1 Mihai Viteazu Boulevard, RO-300222 Timişoara, Romania

Article history:
Received March 9, 2012
Accepted September 7, 2012

Key words:
honey, streptomycin, ELISA, HPLC, degradation, statistical model

Summary:                                                                                                                                                                                 
In Europe there is an increasing emphasis on the quality control of honey, especially on maximum limits of veterinary drug residues (particularly antibiotics) permitted in it. Streptomycin is an aminoglycoside antibiotic used in apiculture to protect bees against a variety of brood diseases. Romanian authorities have included it in the National Monitoring Program for honey manufacturers. In this study, an enzyme-linked immunosorbent assay (ELISA) screening test was validated as a detection method of streptomycin residues in honey. The ELISA experimental results were compared to those obtained by using an HPLC method. The values generated by the two methods were very close to each other. This fact certifies that ELISA method can be successfully used for quantitative detection of the amount of streptomycin in honey samples. Following validation, three types of honey (polyfloral, lime and acacia) were analyzed for streptomycin content after exposure to 4, 22, 30, 40 or 70 °C for 20 weeks. The results show that streptomycin mass fraction decreased with time and with the increase of temperature in all honey samples. The data collected were used to fit a second-order multiple linear regression model for predicting the degradation of streptomycin in honey samples as a function of temperature and storage period. Values of the calculated statistical indicators confirm a good predictive capability of mathematical and statistical models.

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