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Thermal degradation of streptomycin residues in honey during storage
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Journal Article
Thermal degradation of streptomycin residues in honey during storage
2013
Overview
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.
Publisher
Sveuciliste U Zagrebu
Subject
