A simple and sensitive method for the detection of “Oxytetracycine” levels in ready-to-eat beef by liquid chromatography-mass spectrometry

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dc.creatorMgonja, F.
dc.creatorMosha, R.
dc.creatorMabiki, F.
dc.creatorChoongo, K.
dc.date2018-08-10T11:12:13Z
dc.date2018-08-10T11:12:13Z
dc.date2016-07
dc.date.accessioned2022-10-25T08:51:50Z
dc.date.available2022-10-25T08:51:50Z
dc.descriptionAfrican Journal of Pharmacy and Pharmacology, 2016; 10 (28): 571-579
dc.descriptionAntimicrobial drug residues have emerged as one of the public health problems worldwide. In this study, a modified sensitive liquid chromatography mass spectrometry (LC-MS) method to detect the “Oxytetracycine” (OTC) levels in ready-to-eat beef meat in Tanzania was evaluated. Beef samples were extracted in acetonitrile in ethylenediaminetetraacetic acid (EDTA) buffer (pH 4), followed by cleaning up with Supelclean ENVI-carb active coal and a stream of nitrogen gas. The wavelength of the diode array detector (DAD) was set at 275 and 355 nm. The detection limit of the method was calculated as 18.2 ng/g and the recovery rate of OTC was 78.6%. A total of 45 ready-to-eat beef meat samples were analyzed, with 16 (35.5%) and 29 (64.5%) barbequed and boiled samples, respectively. Of the 45 samples, 35 (77.8%) samples had OTC residues while 9 (25.7%) samples had violative residue levels above the maximum residue limits recommended by the Food and Agriculture Organization and the World Health Organization. The highest concentration was 545.2 ng/g. Therefore, withdrawal period and proper use of antibiotics for animal production should be of concern as consumers are at risk of adverse effects due to consumption of unacceptable levels of drug residues and a risk of developing microbial resistance. To the best knowledge of the authors, this is the first study to evaluate LC-MS method to detect the OTC levels in ready-to-eat beef meat in Tanzania
dc.formatapplication/pdf
dc.identifier1996-0816
dc.identifierhttps://www.suaire.sua.ac.tz/handle/123456789/2583
dc.identifier.urihttp://hdl.handle.net/123456789/91800
dc.languageen
dc.publisherAfrican Journal of Pharmacy and Pharmacology
dc.subjectOxytetracycline
dc.subjectHigh performance liquid chromatography
dc.subjectMass spectrometry
dc.subjectReady-to-eat beef meat
dc.subjectResidues
dc.titleA simple and sensitive method for the detection of “Oxytetracycine” levels in ready-to-eat beef by liquid chromatography-mass spectrometry
dc.typeArticle

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