Determination of residual enrofloxacin in eggs due to long term administration to laying hens. Analysis of the consumer exposure assessment to egg derivatives

TEGLIA, CARLA M.; GUIÑEZ, MARÍA; CULZONI, MARÍA J.; CERUTTI, SOLEDAD

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2021

0308-8146

The use of the antibiotic enrofloxacin (ENR) in poultry is controversial. Ahigh‐performance liquid chromatography coupled to fast‐scanning fluorescence detection(HPLC-FSFD) method for the determination of ENR in egg white, egg yolk, and lyophilizedsamples was developed. In a first analysis, the long-term administration of ENR (100 days)to laying hens was carried out to determine its presence in egg white, yolk, or both. Thepredominance of ENR was observed in egg white and variations in the weight of egg whiteand eggshell was evidenced, showing a potential problem in the industry. Eventually, thepresence of ENR was confirmed in commercial lyophilized egg white samples inconcentration values around 350 μg kg?1. The consumer exposure assessment was estimatedfor children, adolescents, and adults. The result displayed that, in an intake of lyophilizedegg white with food-producing animals, the %ADI exceeds 100%, showing toxicologicallevels.