1. Determination of antibiotic residues in pork meat from Northeast Mexico by UPLC-MS
- Author
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Alma D. Paz-González, Ana V. Martínez-Vázquez, Eyrá Ortiz-Perez, Carlos Ramírez-Martínez, Edgar E. Lara-Ramírez, Karina Juárez-Rendón, Virgilio Bocanegra-García, Karina Vázquez, and Gildardo Rivera
- Subjects
Antibiotics ,minimum residues limits ,pork meat ,UPLC-MS ,Nutrition. Foods and food supply ,TX341-641 ,Food processing and manufacture ,TP368-456 - Abstract
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.
- Published
- 2024
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