Effect of cooking on the stability of veterinary drug residues in chicken eggs

CANTON, LUCILA; CEBALLOS, LAURA; MORENO, LAURA; CANTON, CANDELA; LANUSSE, CARLOS; CANTON, CANDELA; LANUSSE, CARLOS; ALVAREZ, LUIS; FARIAS, CRISTINA; ALVAREZ, LUIS; FARIAS, CRISTINA; CANTON, LUCILA; CEBALLOS, LAURA; MORENO, LAURA

FOOD ADDITIVES AND CONTAMINANTS. PART B - SURVEILLANCE COMMUNICATIONS

Taylor and Francis

Lugar: Londres; Año: 2019 vol. 36 p. 1055 - 1067

1944-0049

The available information on drug residue stability in chicken egg is scarce. The objective ofthis study was to evaluate the stability of drug residues in egg under different traditionalcooking procedures. Fresh eggs were spiked with different drug concentrations of albendazole(ABZ) and its albendazole sulphoxide (ABZSO) and albendazole sulphone (ABZSO2)metabolites; flubendazole (FLBZ) and its reduced flubendazole (R-FLBZ) and hydrolyzedflubendazole (H-FLBZ) metabolites; amoxicillin (AMX); and enrofloxacin (EFX) and its ciprofloxacin(CFX) metabolite. The egg samples were cooked in different ways, namely, boiling,microwaving, and omelette making. Drug residue concentrations in egg were quantified byHPLC with UV or fluorescence detectors. ABZ and ABZSO concentrations in egg were notaffected by boiling and microwaving, while the omelette processing significantly reducedthese molecules. Residues of ABZSO2 in egg were stable or increased after all cookingprocedures. In contrast, FLBZ and its metabolites FLBZ-H and FLBZ-R residues in eggdecreased after all treatments. The residue concentration quantified for EFX and CFX didnot show significant changes after any cooking method. AMX residues were unstable, withextremely significant drug reduction after all cooking processes. Conventional methods ofegg cooking cannot be considered a tool to eliminate all veterinary drug residues.