Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 337808
Title Nitrofuran antibiotic residues in pork The FoodBRAND retail survey
Author(s) O'Keeffe, M.; Conneely, A.; Cooper, K.M.; Kennedy, D.G.; Kovacsics, L.; Fodor, A.; Mulder, P.P.J.; Rhijn, J.A. van; Trigueros, G.
Source Analytica Chimica Acta 520 (2004)1-2. - ISSN 0003-2670 - p. 125 - 131.
DOI https://doi.org/10.1016/j.aca.2004.04.053
Department(s) BU Microbiological & Chemical Food Analysis
Publication type Refereed Article in a scientific journal
Publication year 2004
Keyword(s) chromatography-mass-spectrometry - liquid-chromatography - furazolidone - tissues - 3-amino-2-oxazolidinone - furaltadone - metabolites - liver - pigs
Abstract Use of nitrofuran drugs in food-producing animals has been prohibited within the EU because they may represent a public health risk. Monitoring compliance with the ban has focused on the detection of protein-bound nitrofuran metabolites which, in contrast to the parent compounds, are stable and persist in animal tissues. As part of the "FoodBRAND" project, an extensive survey of pork was undertaken across 15 European countries. Samples (n = 1500) purchased at retail outlets were analysed for the nitrofuran metabolites AOZ, AMOZ, AHD and SEM using LC-MS/MS determination of nitrobenzaldehyde derivatives. Limits of quantification for the method were 0.1 g/kg (AOZ, AMOZ), 0.2 g/kg (SEM) and 0.5 g/kg (AHD). Of the 1500 samples tested, measurable residues of nitrofuran metabolites were confirmed in 12 samples (0.8% incidence overall) of which 10 samples were purchased in Portugal (AOZ, 0.3 g/kg; AMOZ, 0.2¿0.6 g/kg) and one sample each in Italy (AMOZ, 1.0 g/kg) and Greece (AOZ, 3.0 g/kg)
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