Multi-screening approach to monitor and quantify some antibiotic residues in honey and the kinetic of degradation at various storage conditions

Cilj ovog istraživanja bio je utvrditi fizikalno-kemijske i peludne značajke meda, utvrditi prisutnost ostataka antibiotika u medu, te dodavanjem određenih antibiotika u med (oksitetraciklina, kloramfenikola, sulfatiazola i streptomicina) utvrditi kinetiku njihovog raspadanja tijekom skladištenja u mraku pri 15˚ i 25˚C. Rezultati su pokazali da je med po fizikalno-kemijskim parametrima i peludnoj analizi zadovoljavajućih karakteristika. Ostaci antibiotika potvrđeni su u 4 % ispitivanih uzoraka (n=102). Kinetika raspadanja antibiotika u svim vrstama meda brže se odvijala u uzorcima sladištenim pri višim temperaturama u odnosu na one čuvane pri nižim temperaturama. Od ispitivanih antibiotika najbrže se raspadao oksitetraciklin, potom streptomicin, sulfatiazol i najduže zaostaje u medu kloramfenikol. Očekivano vrijeme raspada antibiotika je izrazito dugo i postoji realna opasnost da će kad jednom dospiju u med, dugo zaostati u njemu, te biti prijetnja zdravlju potrošača.The aim of this research was to establish physico-chemical and pollen properties of the honey, the presence of the antibiotic residues in the honey and after an addition of different antibiotics, oxytetracycline, chloramphenicol, sulfathiazole and streptomycin, to determine kinetics of their degradation during storage in dark at 15 oC and 25 oC, respectively. According to the results, examined honey samples have satisfactory physico-chemical properties and pollen characteristics. Antibiotic residues were found in 4 % of all tested samples (n = 102). Kinetics of antibiotics decomposition in the all kinds of honeys was faster at higher storage temperatures in comparison when stored at lower temperatures. The fastest decomposition was reached for antibiotic oxytetracycline, then for sulfathiazole and streptomycin, and the longest composition delay was obtained for chloramphenicol. Finally it can be concluded, as an expected time of degradation is extremely long when antibiotics are present in honey, they are dangerous for consumer’s health