Stability during cooking of anthelmintic veterinary drug residues in beef

• Published in: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment Chemistry, analysis, control, exposure & risk assessment, 2011-02, Vol.28 (2), p.155-165
• Main Authors: Cooper, K.M, Whelan, M, Danaher, M, Kennedy, D.G
• Format: Article
• Language: English
• Subjects: active ingredients; Albendazole; Animals; anthelmintics; Anthelmintics - administration & dosage; Anthelmintics - analysis; Beef; Biological and medical sciences; Cattle; Chromatography; Chromatography, High Pressure Liquid; clorsulon; closantel; Cooking; Drug Combinations; drug residues; Drug Residues - analysis; Drug Residues - chemistry; Drug Residues - standards; Drug Stability; Drugs; European Union; Extraction processes; fenbendazole; Food additives; Food contamination; Food Contamination - prevention & control; Food industries; Food processing; Food science; frying; Fundamental and applied biological sciences. Psychology; helminths; ingestion; Ivermectin; Juices; Kitchens; levamisole; Liver; Liver - chemistry; Livestock; Male; Mass spectrometry; Mass spectroscopy; Meat; Meat - analysis; Meat and meat product industries; Mebendazole; Migration; Muscle, Skeletal - chemistry; Muscles; nitroxinil; oxyclozanide; ProSafeBeef; QuEChERS; rafoxanide; Residues; Risk assessment; roasting; Solid Phase Extraction; Spectrometry, Mass, Electrospray Ionization; stability; Tandem Mass Spectrometry; triclabendazole; veterinary drug residues; veterinary drugs; Veterinary Drugs - analysis; Veterinary Drugs - chemistry; Veterinary medicine
• ISSN: 1944-0057; 1944-0049; 1944-0057
• DOI: 10.1080/19440049.2010.542775

Anthelmintic drugs are widely used for treatment of parasitic worms in livestock, but little is known about the stability of their residues in food under conventional cooking conditions. As part of the European Commission-funded research project ProSafeBeef, cattle were medicated with commercially available anthelmintic preparations, comprising 11 active ingredients (corresponding to 21 marker residues). Incurred meat and liver were cooked by roasting (40 min at 190°C) or shallow frying (muscle 8–12 min, liver 14–19 min) in a domestic kitchen. Raw and cooked tissues and expressed juices were analysed using a novel multi-residue dispersive solid-phase extraction method (QuEChERS) coupled with ultra-performance liquid chromatography-tandem mass spectrometry. After correction for sample weight changes during cooking, no major losses were observed for residues of oxyclozanide, clorsulon, closantel, ivermectin, albendazole, mebendazole or fenbendazole. However, significant losses were observed for nitroxynil (78% in fried muscle, 96% in roast muscle), levamisole (11% in fried muscle, 42% in fried liver), rafoxanide (17% in fried muscle, 18% in roast muscle) and triclabendazole (23% in fried liver, 47% in roast muscle). Migration of residues from muscle into expressed cooking juices varied between drugs, constituting 0% to 17% (levamisole) of total residues remaining after cooking. With the exception of nitroxynil, residues of anthelmintic drugs were generally resistant to degradation during roasting and shallow frying. Conventional cooking cannot, therefore, be considered a safeguard against ingestion of residues of anthelmintic veterinary drugs in beef.