Microbiological screening of antimicrobial residues in eggs needs special attention because of the high level of naturally occurring inhibitors contained in eggs which often lead to false positive results. However, it was discovered that heating egg samples at 800C for 10 minutes inactivated the inhibitors. The new bacteriological screening test for antimicrobial residues in eggs which was developed during this study, contains viable spores of Geobacillus stearothermophilus which are sensitive to antimicrobial residues including beta-lactams, tetracycline’s and macrolides. The new test method was validated based on the comparison with a reference method, namely the Kundrat micro-screening four-plate test,1 and published literature of another standard reference method, the Premi®Test. A preliminary trial was conducted on 36 hens that were given therapeutic oral doses of overthe- counter antimicrobials daily for seven days with one of eleven antimicrobials based on the manufacturer’s recommendations. Eggs were collected from the hens during and after treatment and tested for the presence or absence of antimicrobial residues. Several performance criteria and minimum detection concentrations were estimated and discussed. Some agreements and differences were found between the new and the reference tests with the new test being more sensitive to beta-lactams, tetracyclines and macrolides than the Kundrat and Premi®Test on the average. The use of florfenicol and norfloxacin in laying hens is banned and therefore there are no maximum residue limits (MRL) or published Premi®Test values. For meat, the MRL is 100mg/kg. It was therefore concluded that the new screening test could be used for routine screening of antimicrobial residues in eggs. A two seasonal survey was also conducted to determine the prevalence of antimicrobial residues in commercial chicken eggs in Tshwane area of Gauteng Province, South Africa. Although the season did not impact statistically on the antibiotic residues found in the eggs; eggs sold at the roadside (informal businesses), certain egg brands, and those sold at lower prices were found to be more likely to contain antibiotic residues than those obtained from formal outlets and at higher prices. Copyright / Dissertation (MSc)--University of Pretoria, 2011. / Production Animal Studies / unrestricted

Une nouvelle méthode, simple et rapide, a été développée pour isoler dans le miel différents antimicrobiens usuellement recherchés en contrôle sanitaire et appartenant à quatre classes différentes: les sulfamides, les tétracyclines, les macrolides et lincosamides associés et les aminoglycosides. Ces molécules antimicrobiennes sont analysées par chromatographie liquide couplée à la spectrométrie de masse en tandem (CL-SM/SM) après avoir été extraites de l’échantillon de miel par une méthode d’extraction unique. Afin de définir les conditions optimales de séparation et de détection, l’influence de la nature et de la concentration d’un agent d’appariement d’ions tel que le HFBA ou le PFPA, introduit dans la phase mobile, a pu être évaluée sur une colonne analytique en chromatographie de phase inversée de type C18. Plusieurs paramètres ont été pris en compte et étudiés lors de l’élaboration de la méthode d’extraction tels que la nature du solvant d’extraction, le pH, l’étape d’hydrolyse acide, l’efficacité de l’extraction par ultrasons et enfin la purification de l’extrait avant injection. La méthode développée a ensuite été validée suivant les recommandations de la Décision de la Commission Européenne (CE) No 2002/657 puis a subi une étape de validation supplémentaire en participant à une comparaison inter-laboratoire organisée sur des matériaux de miel contaminés et gérée par un organisme extérieur accrédité suivant la norme ISO17043. Par la suite, une démarche de transfert de la méthode analytique validée en CL-SM/SM a été mise en place pour son utilisation en chromatographie liquide couplée à la spectrométrie de masse à haute résolution (CL-SMHR). Une validation de cette démarche a été menée par l’application d’une étude statistique descriptive basée sur la notion de profil d’exactitude. Finalement, un programme expérimental de surveillance a été entrepris sur une série d’échantillons de divers miels collectés sur des marchés locaux pour tester la qualité des produits commercialisés au Liban. Contrôlés au regard de leur contamination en résidus d’antimicrobiens en CL-SM/SM parmi la trentaine de molécules prédéfinies dans l’étude, la positivité et/ou la non-conformité de certains échantillons ont pu être confirmées par l’utilisation de la CL-SMHR. / A new, simple and rapid method has been developed for the determination of multiclass antimicrobial residues in honey (sulfonamides, tetracyclines, macrolides, lincosamides and aminoglycosides). All the compounds were extracted from honey within single extraction method and analyzed by liquid chromatography - tandem mass spectrometry (LC-MS/MS) operating in positive electrospray ionization mode. In our study, we examined the behavior of volatile perfluorinated carboxylic acids (HFBA and PFPA) used as ion-pairing reagents for the separation of multiclass of antibiotic residues by reversed phase Zorbax SB C18 column. Furthermore, the extraction and clean-up steps were investigated and optimized by using ultrasonic-assisted extraction and dispersive solid phase extraction (d-SPE). Different parameters affecting the extraction efficiency including type of solvent, pH, breaking efficiencies of N-glycosidic linkage by hydrochloric acid, ultrasonic extraction and its duration compared to shaking technique, along with dispersive SPE clean-up were examined prior sample injection. The method was then validated according to European Commission Decision (EC) No 2002/657. Furthermore, the method was tested for its validity through participation in proficiency testing scheme organized by FAPAS for the analysis of tetracycline in honey. Afterwards, a transfer of the validated LC-MS/MS analytical method has been applied for the determination of antimicrobial residues in honey from low resolution to High Resolution Mass Spectrometry (HRMS). For that purpose, descriptive statistical approach was performed to assess the performance of the method based on simultaneous evaluation of the trueness and the intermediate precision. Finally, the method was applied for the determination of antimicrobial residues in honey collected from local markets at different regions in Lebanon. Positive samples were then analyzed by the LC-HRMS to confirm the presence of analytes detected by LC-MSMS.

Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2017-12-20T17:22:53Z No. of bitstreams: 1 fernandapyramidesdocoutogomes.pdf: 1744041 bytes, checksum: 559614bb5909c675c36516c829997921 (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-12-21T10:42:28Z (GMT) No. of bitstreams: 1 fernandapyramidesdocoutogomes.pdf: 1744041 bytes, checksum: 559614bb5909c675c36516c829997921 (MD5) / Made available in DSpace on 2017-12-21T10:42:28Z (GMT). No. of bitstreams: 1 fernandapyramidesdocoutogomes.pdf: 1744041 bytes, checksum: 559614bb5909c675c36516c829997921 (MD5) Previous issue date: 2017-08-31 / A presença de resíduos de antimicrobianos em leite pode representar grave problema de saúde pública. Por este motivo, algumas medidas legais foram tomadas pelos órgãos competentes, como a venda de medicamentos antimicrobianos sob prescrição médica ou médico veterinária, a observância de Boas Práticas Agropecuárias, e a definição de limites máximos de resíduos (LMR) em alimentos de origem animal. No entanto, os LMR estabelecidos não visam os efeitos sobre tecnologia e fabricação de produtos lácteos, mas sim a proteção da saúde pública. Sob o aspecto tecnológico, as bactérias lácticas são indispensáveis na produção de derivados lácteos fermentados, pois promovem a acidificação controlada e melhoram a textura e o sabor do produto. Assim, a hipótese norteadora deste estudo é que resíduos de antimicrobianos em leite, mesmo abaixo do LMR, são capazes de alterar negativamente a resposta fermentativa das bactérias lácticas. Para tal, foram empregados cinco antimicrobianos (amoxicilina, ceftiofur, gentamicina, sulfametazina e tetraciclina, representante dos cinco principais grupos de antimicrobianos constantes do Plano Nacional de Controle de Resíduos e Contaminantes do Ministério da Agricultura, Pecuária e Abastecimento - MAPA), em cinco diferentes concentrações (0; 0,50; 0,75; 1,0 e 1,25 do respectivo LMR), que foram testados frente a três fermentos comerciais, DELVO® FRESH FC-211 (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), DELVO® CHEESE CP-101 (Streptococcus thermophilus) e DELVO® FRESH YS-131 (Lactobacillus bulgaricus e Streptococcus thermophilus), amplamente utilizados na fabricação de queijos e iogurtes. O leite foi proveniente de três animais diferentes, comprovadamente não-tratados com antimicrobianos. Os controles e tratamentos experimentais foram analisados com respeito à cinética fermentativa. O efeito inibitório das substâncias antimicrobianos foi determinado pela variação na curva de acidificação, bem como quanto ao tempo para se atingir o pH final de referência de cada fermentação. Ceftiofur e tetraciclina inibiram a atividade de cultura contendo Streptococcus thermophilus, mesmo quando empregados em concentrações abaixo de seus respectivos LMR. A cultura composta por Lactococcus lactis ssp. lactis e Lactococcus lactis ssp. cremoris foi inibida pelos antimicrobianos ceftiofur e gentamicina, mesmo quando empregados em concentrações abaixo dos respectivos LMR. Ceftiofur também inibiu a cultura mista de Streptococcus thermophilus e Lactobacillus delbrueckii ssp. bulgaricus, em concentrações abaixo de seu LMR. Assim, os resultados do presente estudo indicam que concentrações abaixo do LMR de antimicrobianos em leite podem interferir negativamente na atividade fermentativa de bactérias lácticas. / The presence of antimicrobial residues in milk represents a serious public health problem. For this reason, some legal measures have been taken by the governments, as a sale of antimicrobial drugs under medical or veterinary medical prescription, observation of Good Agricultural Practices, and the definition of maximum residue limits (MRLs) in foods of animal origin. However, the established MRL do not take into account effects on technology and manufacturing of dairy products, but only the protection of public health. Under the technological aspect, lactic bacteria are indispensable in the production of fermented dairy products, because promote controlled acidification and improve the texture and flavor of the product. Thus, the guiding hypothesis of this study is that antimicrobial residues in milk, even below the MRL, are capable of negatively altering the fermentative response of lactic bacteria. Five antimicrobials (amoxicillin, ceftiofur, gentamicin, sulfamethazine and tetracycline, representing the five main antimicrobial groups included in the National Plan for the Control of Residues and Contaminants of the Ministry of Agriculture, Livestock and Supply (MAPA), in five different concentrations (0, 0.50, 0.75, 1.0 and 1.25 of the respective MRL), which were tested against three commercial lactic cultures, DELVO® FRESH FC-211 (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp. cremoris), DELVO® CHEESE CP-101 (Streptococcus thermophilus) and DELVO® FRESH YS-131 (Lactobacillus bulgaricus e Streptococcus thermophilus). Widely used in the manufacture of cheeses and yogurts. The milk came from three different animals, proven untreated with antimicrobials. Experimental controls and treatments were analyzed with respect to fermentative kinetics. The inhibitory effect of the antimicrobial substances was determined by the variation in the acidification curve as well as the time to reach the final reference pH of each fermentation. Ceftiofur and tetracycline inhibited the culture activity containing Streptococcus thermophilus, even when employed at concentrations below their respective MRL. The culture composed of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris was inhibited by ceftiofur and gentamicin antimicrobials, even when used at concentrations below their MRL. Ceftiofur also inhibited the mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, at concentrations below its MRL. Thus, the results of the present study indicate that concentrations below the antimicrobial MRL in milk may negatively interfere with the fermentative activity of lactic acid bacteria.