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Title Προσδιορισμός των επιπέδων σουλφοναμίδων και αμινογλυκοσίδων σε δείγματα νωπού κρέατος
Alternative Title Determination of sulfonamides and aminoglycosides levels in raw meat samples
Author Αυγενάκη, Μαρία
Thesis advisor Κουτσολέλος, Αθανάσιος
Τσατσάκης, Αριστείδης
Abstract Antibiotics are an integral part of systemic farming of productive animals, while they are administered in order to control infections, reproductive process and parasites. However, irrational use of antibiotics results in maintaining residues of these substances in animals’ tissues while transferring them in dairy products (milk, eggs, meat). Aiming to the investigation of this phenomenon, in the current study, 54 samples of raw meat were examined in order to determine the concentration levels of sulfonamides (sulfamethoxazole, sulfadiazine) and aminoglycosides which are two of the main antibiotics categories. Beef, pork and chicken were the types of meat that were examined while the tissues were the muscles, the liver and the kidneys. The analytical methods that were considered most appropriate were the ELISA and liquid chromatography – mass spectrometry (LC – MS). The results obtained by ELISA technique showed that all meat samples were positive for sulfonamides with high percentages of positivity (>80%). On the contrary, streptomycin had not been detected in all of the samples (only in pork and chicken kidneys and beef muscles and liver) and the corresponding positivity percentages were much lower (17 – 50 %). Nevertheless, the mean concentration was higher ranging from 53.44 to 188.88 μg/kg, while for sulfonamides the mean concentration ranged from 4.82 to 47.22 μg/kg. LC – MS method was used for the identification of sulfamethoxazole and sulfadiazine. It was observed that no sample was positive for sulfadiazine while all samples were positive for sulfamethoxazole except for beef liver and chicken kidney. Positivity percentages for sulfamethoxazole was 22 – 89 % and the mean concentration levels were 4.49 – 22.42 μg/kg (range 33.96 – 66.95 μg/kg). Comparing our results with these from previous studies showed that there was no accordance concerning beef meat samples as our positivity percentages for streptomycin were higher. On the contrary, our results for pork samples were in agreement with those of previous studies presenting similar concentration levels except for pork muscles for which the sulfonamides levels in our study were much higher. The current survey highlighted the presence of antibiotics in raw meat. It is of high importance to study the possibility of these substances to result through the food chain in consumers’ food stuff.
Language Greek
Issue date 2020-03-27
Collection   Faculty/Department--Faculty of Sciences and Engineering--Department of Chemistry--Graduate theses
  Type of Work--Graduate theses
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