title: Erythromycin residue in honey from the Southern Marmara region of Turkey.
abstract: Honey samples, collected from the Southern Marmara region of Turkey, were analysed for erythromycin residues by liquid chromatography-mass spectrometry using electrospray ionization in the positive ion mode (LC-ESI-MS). Fifty samples, comprising chestnut, pine, linden and multi-flower honeys, were collected directly from hives and analyzed. The limit of detection and quantification were 6 and 20 ng g(-1), respectively, and recovery ranged from 85 to 89%. Four of the honey samples (8%) were found to be contaminated with erythromycin residues at concentrations ranging from 50 to 1776 ng g(-1). An erythromycin-fortified cake feeding assay was also performed in a defined hive to test the transfer of erythromycin residue to the honey matrix. In this test hive, the residue level in the honey, 3 months after dosing, was approximately 28 ng g(-1).
authors.affiliation: Faculty of Veterinary Medicine, Department of Biochemistry, Uludag University, Gorukle Kampusu, 16059 Bursa, Turkey. ngunes@uludag.edu.tr
authors.forename: Nazmiye
authors.initials: N
authors.lastname: Gunes
authors.forename: Recep
authors.initials: R
authors.lastname: Cibik
authors.forename: Mesut Ertan
authors.initials: ME
authors.lastname: Gunes
authors.forename: Levent
authors.initials: L
authors.lastname: Aydin
mesh_terms: D000900:Anti-Bacterial Agents / Q000032:analysis*; D056630:Beekeeping / Q000379:methods / Q000592:standards; D002853:Chromatography, Liquid / Q000379:methods; D004350:Drug Residues / Q000032:analysis*; D004917:Erythromycin / Q000032:analysis*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D006722:Honey / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization / Q000379:methods; D014421:Turkey
chemical_list: D000900:Anti-Bacterial Agents; D004917:Erythromycin