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Rozanska H.,Zaklad Higieny Zywnosci Pochodzenia Zwierzecego | Osek J.,Zaklad Higieny Zywnosci Pochodzenia Zwierzecego | Posyniak A.,Zaklad Farmakologii i Toksykologii
Medycyna Weterynaryjna | Year: 2012

Residues of antibiotics in food of animal origin may pose health hazards to consumers. For this reason, their presence must be systematically controlled. One aspect of the official control is a national programme for the control of banned substances and of chemical, biological and medical product residues in animals and in food of animal origin, developed and implemented in accordance with Council Directive 96/23/EC. The aim of this , study was to present the results of investigations of antibiotic residues carried out as part of this programme in 2005-2010. Samples were taken by veterinary inspectors. Analyses of antibacterial substances were : performed using microbiological screening methods (4-plate method and Delvotest SP-NT). Positive results . were confirmed by the chromatography technique. Furthermore, some of the selected antibiotics were detected by instrumental methods. During the period under analysis, the residues of antibacterial substances ] were detected in 0.32% of samples tested. The residues of sulphonamides were identified in 25 samples of honey, whereas tetracyclines in two samples of poultry. No residues of quinolones, streptomycin, penicillins and florfenicol were detected. The presence of banned substances was detected in 9 samples: nitrofurans in 2 samples, and chloramphenicol in 7. Source

Gajda A.,Zaklad Farmakologii i Toksykologii | Posyniak A.,Zaklad Farmakologii i Toksykologii | Zmudzki J.,Zaklad Farmakologii i Toksykologii | Rozanska H.,Zaklad Higieny Zywnoaci Pochodzenia Zwierzccego
Medycyna Weterynaryjna | Year: 2012

Tetracycline antibiotics (TCs) are widely used in veterinary medicine for the treatment of a variety of bacterial infections in food-producing animals. They are commonly used because of their broad-spectrum activity, ranging from Gram-positive to Gram-negative bacteria, economic advantages and some favorable pharmacokinetic properties. Residual tetracyclines may be present in food of animal origin and have harmful effects on consumers, such as allergic reactions, liver damage, gastrointestinal disturbance and the spread of resistant bacterial strains. In some cases, the inadequate withdrawal time or inappropriate use of TCs can cause the occurrence of these compound residues in the tissues of slaughtered animals. To protect consumers and ensure food safety, the European Commission set Maximum Residue Limits (MRLs) for tetracyclines in muscles, liver, kidney, milk and eggs, except for doxycycline, which is not used in laying hens and lactating cows, and hence there is no MRL for this compound in eggs and milk. In Poland and other European Union countries there are official national programmes for controlling the occurrence of TCs, as well as all other antibacterials, in food of animal origin. In this paper, pharmacological properties and the main reasons for and consequences of the presence of TCs in food are presented. For the measurement of TC residues, microbiological assays are commonly used, but they are non-specific. This paper also describes a precise chromatographic method for the detection of TCs in tissues and products of animal origin. Source

Piatkowska M.,Zaklad Farmakologii i Toksykologii | Jedziniak P.,Zaklad Farmakologii i Toksykologii | Zmudzki J.,Zaklad Farmakologii i Toksykologii
Medycyna Weterynaryjna | Year: 2013

It is an old practice for food producers to colour their products to make them look more attractive to consumers. Also egg yolks are coloured to give them an appealing appearance. Owing to highly developed trade within the European Union countries, regulations for the usage of food dyes have been harmonized and the risks of harmful effects of some of these substances have been re-evaluated. In some countries of the European Union even dyes that have been approved as food additives are subjected to special surveillance or banned. Some additives are mutagenic and carcinogenic, and therefore their presence in food (including food of animal origin) is deemed unsafe. Illegal use of industrial dyes to colour egg yolks destined for human consumption has led to the development of accurate analytical methods for their detection. This paper includes, among others, a review of procedures applied for preparing samples for chromatographic analysis by methods published over the last ten years which are used to determine banned dyes and canthaxanthin in eggs. The health risk to consumers from the presence of industrial dyes in eggs makes it necessary to monitor their occurrence in eggs and egg products, as well as to include them in the Polish "National control programme for prohibited substances and the residues of chemical, biological, and veterinary medicinal products in live animals and animal products". Source

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