INVESTIGADORES
LANUSSE Carlos Edmundo
artículos
Título:
Effect of cooking on the stability of veterinary drug residues in chicken eggs
Autor/es:
CANTON, LUCILA; ALVAREZ, LUIS; CANTON, CANDELA; CEBALLOS, LAURA; FARIAS, CRISTINA; LANUSSE, CARLOS; MORENO, LAURA
Revista:
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Editorial:
Taylor and Francis Ltd.
Referencias:
Año: 2019 vol. 36 p. 1055 - 1067
ISSN:
1944-0049
Resumen:
The available information on drug residue stability in chicken egg is scarce. The objective of this study was to evaluate the stability of drug residues in egg under different traditional cooking 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 hydrolyzed flubendazole (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 by HPLC with UV or fluorescence detectors. ABZ and ABZSO concentrations in egg were not affected by boiling and microwaving, while the omelette processing significantly reduced these molecules. Residues of ABZSO2 in egg were stable or increased after all cooking procedures. In contrast, FLBZ and its metabolites FLBZ-H and FLBZ-R residues in egg decreased after all treatments. The residue concentration quantified for EFX and CFX did not show significant changes after any cooking method. AMX residues were unstable, with extremely significant drug reduction after all cooking processes. Conventional methods of egg cooking cannot be considered a tool to eliminate all veterinary drug residues.