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Pesquisa e quantificação de resíduos de antibióticos em leitões para consumo humano
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Resumo(s)
O consumo de alimentos de origem animal contendo resíduos de agentes antimicrobianos ou seus metabolitos, pode originar efeitos tóxicos directos nos consumidores, como reacções alérgicas em indivíduos hipersensíveis, ou efeitos indirectos, como indução do desenvolvimento de bactérias resistentes. As possíveis consequências para a saúde humana são potenciadas pelo elevado consumo de alimentos de origem animal. Os leitões são bastante susceptíveis ao aparecimento de doenças infecciosas pelo que, na maioria das explorações convencionais, o tratamento com agentes antimicrobianos é iniciado pouco tempo após o nascimento, quer para fins terapêuticos como profilácticos. No presente trabalho foram pesquisados em leitões resíduos de antibióticos b-lactâmicos, tetraciclinas, sulfonamidas, aminoglícosidos e macrólidos, pelo teste das 4 Placas, e de tetraciclinas, sulfonamidas, macrólidos, quinolonas, quinoxalinas e coccidiostáticos por métodos de confirmação LC-MS/MS. Dado que a carne de leitão é cozinhada antes de consumida, foram analisadas amostras em cru e em assado. Os resultados obtidos em ambos os métodos para as amostras em cru revelaram, para algumas, a presença de resíduos de tetraciclinas acima dos LMR estabelecidos, tendo sido detectada a presença de antibióticos b-lactâmicos e aminoglícosidos pelo método das 4 Placas. Duas das amostras em assado analisadas revelaram, por LC-MS/MS, quantidades vestigiárias de tetraciclinas, não apresentando resíduos, em concentração acima dos limites de detecção, dos restantes compostos analisados. Observa-se, assim, a presença de resíduos de medicamentos veterinários cuja concentração é reduzida para níveis vestigiários pelo processo de assadura ao qual os leitões são normalmente submetidos antes de serem consumidos, indicando que o consumo de leitão assado não coloca em risco a saúde do consumidor no que respeita à presença destes compostos. No entanto, dada a possibilidade de haver formação de compostos de degradação durante o processamento, não se pode afirmar que a carne assada encontra-se isenta de resíduos e que não existe risco para a saúde humana.
Antibiotic residues or their metabolites may have direct toxic effects, like causing allergic reactions in hypersensitive individuals, or indirect effects, like inducing the development of resistant strains of bacteria. The possible consequences for Human health are increased due to the high consumption of foods from animal origin. Usually, piglets develop infectious diseases. In most conventional herds, antibiotic treatment starts soon after birth, with both therapeutic and prophylactic treatments. In the present work, piglet meat was analyzed for residues of antibiotics b-lactams, tetracyclines, sulphonamides, aminoglycosides and macrolides, with the 4 Plate Test, and for residues of tetracyclines, sulphonamides, macrolides, quinolones, quinoxalines and coccidiostatics with LC-MS/MS confirmatory tests. Since piglet's meat is cooked before consumption, raw and roast samples were analyzed. The results obtained for raw meat, in both tests, revealed the presence of residues of tetracyclines above the established LMR. The results obtained for the 4 Plate Test indicated the presence antibiotics b-lactam and aminoglycosides. LC-MS/MS analysis for the roast samples revealed, in two cases, trace amounts of tetracyclines residues. For the other analyzed antibiotics, no residues, at concentrations above the detection limits of the methods, were detected. These results suggests that the meat processed with high temperatures reduces, to very low levels, the concentrations of residues eventually present in raw meat, thus safeguarding the health of the consumer, regarding to the present of these compounds. However, given the possibility that degradation products can be formed during the roasting process, it cannot be affirmed that the meat is free of residues and, consequently, safe for the consumer.
Antibiotic residues or their metabolites may have direct toxic effects, like causing allergic reactions in hypersensitive individuals, or indirect effects, like inducing the development of resistant strains of bacteria. The possible consequences for Human health are increased due to the high consumption of foods from animal origin. Usually, piglets develop infectious diseases. In most conventional herds, antibiotic treatment starts soon after birth, with both therapeutic and prophylactic treatments. In the present work, piglet meat was analyzed for residues of antibiotics b-lactams, tetracyclines, sulphonamides, aminoglycosides and macrolides, with the 4 Plate Test, and for residues of tetracyclines, sulphonamides, macrolides, quinolones, quinoxalines and coccidiostatics with LC-MS/MS confirmatory tests. Since piglet's meat is cooked before consumption, raw and roast samples were analyzed. The results obtained for raw meat, in both tests, revealed the presence of residues of tetracyclines above the established LMR. The results obtained for the 4 Plate Test indicated the presence antibiotics b-lactam and aminoglycosides. LC-MS/MS analysis for the roast samples revealed, in two cases, trace amounts of tetracyclines residues. For the other analyzed antibiotics, no residues, at concentrations above the detection limits of the methods, were detected. These results suggests that the meat processed with high temperatures reduces, to very low levels, the concentrations of residues eventually present in raw meat, thus safeguarding the health of the consumer, regarding to the present of these compounds. However, given the possibility that degradation products can be formed during the roasting process, it cannot be affirmed that the meat is free of residues and, consequently, safe for the consumer.
Descrição
Tese de mestrado em Controlo da Qualidade e Toxicologia dos Alimentos apresentada à Universidade de Lisboa através da Faculdade de Farmácia, 2007
Palavras-chave
Toxicologia alimentar Bromatologia Teses de mestrado