Determination of antibiotic residues in pork meat from Northeast Mexico by UPLC-MS

In this study, the aim was to identify and quantify antibiotic residues in pork meat samples of supermarkets and butcher shops of two main cities in northeast Mexico, using Ultra-Performance Liquid Chromatography-Mass Spectrometry (UPLC-MS). The results shown seven antibiotic residues detected in th...

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Bibliographic Details
Published in:CYTA: journal of food 2024-12, Vol.22 (1)
Main Authors: Paz-González, Alma D., Martínez-Vázquez, Ana V., Ortiz-Perez, Eyrá, Ramírez-Martínez, Carlos, Lara-Ramírez, Edgar E., Juárez-Rendón, Karina, Bocanegra-García, Virgilio, Vázquez, Karina, Rivera, Gildardo
Format: Article
Language:English
Subjects:
Ampicillin
Antibiotics
Food industry
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Meat
minimum residues limits
Pork
pork meat
Residues
Sulfamethazine
UPLC-MS
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Summary:In this study, the aim was to identify and quantify antibiotic residues in pork meat samples of supermarkets and butcher shops of two main cities in northeast Mexico, using Ultra-Performance Liquid Chromatography-Mass Spectrometry (UPLC-MS). The results shown seven antibiotic residues detected in the samples. Ampicillin was the main antibiotic with a higher positive rate (>59%) in supermarkets and butcher shops. Tetracycline and sulfamethazine had a high positive rate (>25%). Finally, the quantification of antibiotics shown a high positive rate of samples that exceed the minimum residues limits (MRL). The high positive rate of antibiotic residues in this study suggests an inadequate management in the food industry and represents a potential risk for the human health in the northeast from Mexico.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2024.2413950