Chemical Analysis of Antibiotic Residues in Food
Wiley-Interscience Series on Mass Spectrometry
1. Auflage Dezember 2011
384 Seiten, Hardcover
Wiley & Sons Ltd
Kurzbeschreibung
High levels of antibiotic residues are considered health risk in animals and humans. Chemical Analysis of Antibiotic Residues in Food covers every key aspect on chemical analysis of antibiotics residues in food, including sampling, analytical methods, validation, and quality control. It also includes discussions of antibiotic chemical properties, pharmacokinetics, distribution, and food safety regulations. The text's balanced organization between practical use and theory provides analysts, scientists, managers, and laboratories with a reference book for antibiotic residue analysis in food and/or drinking water.
An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food
The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference:
* Includes topics on general issues related to screening and confirmatory methods
* Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS
* Provides general guidance for method development, validation, and estimation of measurement uncertainty
Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.
Acknowledgment xvii
Editors xix
Contributors xxi
1 Antibiotics: Groups and Properties 1
Philip Thomas Reeves
1.1 Introduction, 1
1.2 Antibiotic Groups and Properties, 3
1.3 Major Groups of Antibiotics, 8
1.4 Restricted and Prohibited Uses of Antimicrobial Agents in Food Animals, 52
1.5 Conclusions, 52
Acknowledgments, 53
References, 53
2 Pharmacokinetics, Distribution, Bioavailability, and Relationship to Antibiotic Residues 61
Peter Lees and Pierre-Louis Toutain
2.1 Introduction, 61
2.2 Principles of Pharmacokinetics, 61
2.3 Administration, Distribution, and Metabolism of Drug Classes, 67
2.4 Setting Guidelines for Residues by Regulatory Authorities, 81
2.5 Definition, Assessment, Characterization, Management, and Communication of Risk, 82
2.6 Residue Violations: Their Significance and Prevention, 94
2.7 Further Considerations, 98
References, 104
3 Antibiotic Residues in Food and Drinking Water, and Food Safety Regulations 111
Kevin J. Greenlees, Lynn G. Friedlander, and Alistair Boxall
3.1 Introduction, 111
3.2 Residues in Food--Where is the Smoking Gun?, 111
3.3 How Allowable Residue Concentrations Are Determined, 113
3.4 Indirect Consumer Exposure to Antibiotics in the Natural Environment, 117
3.5 Summary, 120
References, 121
4 Sample Preparation: Extraction and Clean-up 125
Alida A. M. (Linda) Stolker and Martin Danaher
4.1 Introduction, 125
4.2 Sample Selection and Pre-treatment, 126
4.3 Sample Extraction, 127
4.4 Extraction Techniques, 128
4.5 Final Remarks and Conclusions, 144
References, 146
5 Bioanalytical Screening Methods 153
Sara Stead and Jacques Stark
5.1 Introduction, 153
5.2 Microbial Inhibition Assays, 154
5.3 Rapid Test Kits, 164
5.4 Surface Plasmon Resonance (SPR) Biosensor Technology, 174
5.5 Enzyme-Linked Immunosorbent Assay (ELISA), 178
5.6 General Considerations Concerning the Performance Criteria for Screening Assays, 181
5.7 Overall Conclusions on Bioanalytical Screening Assays, 181
Abbreviations, 182
References, 182
6 Chemical Analysis: Quantitative and Confirmatory Methods 187
Jian Wang and Sherri B. Turnipseed
6.1 Introduction, 187
6.2 Single-Class and Multi-class Methods, 187
6.3 Chromatographic Separation, 195
6.4 Mass Spectrometry, 200
Acknowledgment, 219
Abbreviations, 220
References, 220
7 Single-Residue Quantitative and Confirmatory Methods 227
Jonathan A. Tarbin, Ross A. Potter, Alida A. M. (Linda) Stolker, and Bjorn Berendsen
7.1 Introduction, 227
7.2 Carbadox and Olaquindox, 227
7.3 Ceftiofur and Desfuroylceftiofur, 230
7.4 Chloramphenicol, 233
7.5 Nitrofurans, 236
7.6 Nitroimidazoles and Their Metabolites, 239
7.7 Sulfonamides and Their N4-Acetyl Metabolites, 241
7.8 Tetracyclines and Their 4-Epimers, 244
7.9 Miscellaneous, 246
7.10 Summary, 252
Abbreviations, 253
References, 254
8 Method Development and Method Validation 263
Jack F. Kay and James D. MacNeil
8.1 Introduction, 263
8.2 Sources of Guidance on Method Validation, 263
8.3 The Evolution of Approaches to Method Validation for Veterinary Drug Residues in Foods, 266
8.4 Method Performance Characteristics, 268
8.5 Components of Method Development, 268
8.6 Components of Method Validation, 274
8.7 Performance Characteristics Assessed during Method Development and Confirmed during Method Validation for Quantitative Methods, 275
8.8 Significant Figures, 289
8.9 Final Thoughts, 289
References, 289
9 Measurement Uncertainty 295
Jian Wang, Andrew Cannavan, Leslie Dickson, and Rick Fedeniuk
9.1 Introduction, 295
9.2 General Principles and Approaches, 295
9.3 Worked Examples, 297
References, 325
10 Quality Assurance and Quality Control 327
Andrew Cannavan, Jack F. Kay, and Bruno Le Bizec
10.1 Introduction, 327
10.2 Quality Management, 329
10.3 Conformity Assessment, 331
10.4 Guidelines and Standards, 333
10.5 Quality Control in the Laboratory, 336
10.6 Conclusion, 344
References, 344
Index 347
JAMES D. MacNEIL retired as head of the Centre for Veterinary Drug Residues of the Canadian Food Inspection Agency in 2007. His recent achievements include receiving the Joint FAO/WHO Expert Committee on Food Additives 50th Anniversary commemorative silver medal awarded in 2006 for services to JECFA; the Public Service of Canada Award of Excellence, a career achievement in 2007; and appointment as scientist emeritus by CFIA in 2008. He is the former scientific editor for "Drugs, Cosmetics, and Forensics" of the Journal of AOAC International and the author of numerous publications on veterinary drug residue analysis. He is currently an adjunct professor in the Department of Chemistry, Saint Mary's University, Halifax, Canada.
JACK F. KAY works in the UK Department for Environment, Food and Rural Affairs. He helped draft European Commission Decision 2002/657/EC and, in 2008, introduced joint auditing to this and ISO 17025 standards into a major UK laboratory. He has actively participated in the Codex Committee on Residues of Veterinary Drugs in Food for more than ten years and was appointed an expert advisor on honey to the Food and Agriculture Organization of the United Nations in 2008. Since 2005, he has held an Honorary Senior Research Fellowship in the Department of Mathematics and Statistics at the University of Strathclyde, Scotland.
