title: Monitoring of streptomycin and dihydrostreptomycin residual levels in porcine meat press juice and muscle via solid-phase fluorescence immunoassay and confirmatory analysis by liquid chromatography after post-column derivatization.
abstract: A solid-phase fluorescence immunoassay (SPFIA) that was primarily developed for detection of antibiotic residues in milk was qualitatively applied for the pre-screening of the residues of aminoglycoside antibiotics, streptomycin and dihydrostreptomycin, in meat press juice. The confirmation of both analytes was performed using a validated method of highperformance liquid chromatography with post-column derivatization. The analytical performance was demonstrated by the analysis of pork meat samples spiked at three concentration levels, ranging from 0.25 to 2.5 ppm for each analyte. In general, the recoveries ranged from 80.4 to 81.5% and from 79.6 to 84.4% for streptomycin and dihydrostreptomycin, respectively, with relative standard deviations lower than 6%. The limits of detection were 0.1 and 0.15 ppm for streptomycin and dihydrostreptomycin, respectively, and the limits of quantification of 0.35 and 0.5 ppm are below the maximum residue limits of Codex, the European Union, and the Korean Food and Drug Administration (ranging from 0.5 to 0.6 ppm). Eight real samples collected from the Seoul area were first monitored using SPFIA, and none of them were found positive. These findings are in good accordance with those observed by HPLC analysis. To the best of our knowledge, this is the first report to monitor the aminoglycoside residues in pork meat press juice using SPFIA.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors.forename: Chang-Won
authors.initials: CW
authors.lastname: Pyun
authors.forename: A M
authors.initials: AM
authors.lastname: Abd El-Aty
authors.forename: M M M
authors.initials: MM
authors.lastname: Hashim
authors.forename: Jae-Han
authors.initials: JH
authors.lastname: Shim
authors.forename: Si-Kyung
authors.initials: SK
authors.lastname: Lee
authors.forename: Kang-Duk
authors.initials: KD
authors.lastname: Choi
authors.forename: Kwan-Ha
authors.initials: KH
authors.lastname: Park
authors.forename: Ho-Chul
authors.initials: HC
authors.lastname: Shin
authors.forename: Chiho
authors.initials: C
authors.lastname: Lee
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D004096:Dihydrostreptomycin Sulfate / Q000032:analysis*; D005455:Fluorescent Antibody Technique / Q000379:methods*; D008460:Meat / Q000032:analysis*; D012015:Reference Standards; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity; D013307:Streptomycin / Q000032:analysis*; D013552:Swine
chemical_list: D004096:Dihydrostreptomycin Sulfate; D013307:Streptomycin