Degradation of Oxytetracycline, Streptomycin, Sulphathiazole and Chloramphenicol Residues in Different Types of Honey    


Milica Gačić¹, Nina Bilandžić², Đurđica Ivanec Šipušić¹, Marinko Petrović¹, Blaženka Kos³*, Nada Vahčić³
and Jagoda Šušković³

¹Food Control Centre, Faculty of Food Technology and Biotechnology, University of Zagreb,  Jagićeva 31, HR-10000 Zagreb,  Croatia
²Croatian Veterinary Institute, Savska cesta 143, HR-10000 Zagreb, Croatia
³Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000  Zagreb, Croatia



Article history:
Received October 7, 2014
Accepted February 6, 2015

 

Key words: 
antibiotic residues, chloramphenicol, oxytetracycline, streptomycin, sulphathiazole, honey, antibiotic degradation




Summary:
Some of the most frequently used antibiotics in apiculture for the treatment of bacterial brood diseases are oxytetracycline, chloramphenicol, sulphathiazole and streptomycin. Therefore, the aim of this research is to determine the degradation kinetics of the residua these antibiotics leave behind in different types of honey stored in dark at 25 °C. The examined honey samples (N=74) originating from the Croatian market had satisfactory physicochemical properties and pollen characteristics. Quantitative analyses of antibiotic residues were done using HPLC and ELISA methods. No antibiotic residues were found in any of the tested acacia, chestnut, floral, meadow and honeydew honey samples (N=74). In the next step, each of the tested honey samples was supplemented with one of the following antibiotics (in mg/kg): oxytetracycline 10, chloramphenicol 200, sulphathiazole 200 or streptomycin 0.5. Relatively high mass fractions of antibiotics have been added to the honey because the stability of each antibiotic is highly dependent on the spiked antibiotic mass fraction and also on its chemical structure. During a 6-month storage in the dark at 25 °C, the dynamics of degradation of the studied antibiotics was proven to differ dependent on the type of honey into which the antibiotic was added. The half-life of oxytetracycline in the acacia, fl oral, meadow and honeydew honey stored in the dark at 25 °C was 15, 16, 17 and 19 days, respectively, while in the chestnut honey the decomposition failed to be seen even aft er 60 days of storage. In all examined honey samples, the half-life of chloramphenicol and sulphathiazole was proven to be longer than 6 months. The fastest decomposition was seen of oxytetracycline added into the acacia honey, followed by streptomycin and sulphathiazole added into the same, while the longest decomposition delay was seen when chloramphenicol was added into the floral honey. According to the results obtained using a linear model of degradation kinetics, the longest oxytetracycline degradation was expected to occur in chestnut honey (116 days). Chloramphenicol and sulphathiazole are preserved the longest in floral (for 661 and 581 days, respectively) and streptomycin in meadow honey (for 321 days).

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