ArticleAntibiotics (Basel, Switzerland)2022
Detection of Antibiotic Residues in Blossom Honeys from Different Regions in Turkey by LC-MS/MS Method.
Article in Antibiotics (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed.
- From Environment to Hive: Plasticizer and Bisphenols Contamination in Algerian Honeys.Foods (Basel, Switzerland) · 2026Article
- Occurrence and dietary risk assessment of chloramphenicol residues in honey products in Saudi Arabia.Toxicology reports · 2025Article
- Assessing antibiotic residue presence in Turkey meat: insights from a four-box method analysis.BMC microbiology · 2025Article
- Antibiotics in honey: a comprehensive review on occurrence and analytical methodologies.Open research Europe · 2024Review
- Article
- Tetracycline, Sulfonamide, and Erythromycin Residues in Beef, Eggs, and Honey Sold as "Antibiotic-Free" Products in East Tennessee (USA) Farmers' Markets.Veterinary sciences · 2023Article
- High-Sensitive FAM Labeled Aptasensor Based on FeBiosensors · 2022Article
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Abstract
In the present study, a total of 80 commercial blossom honey samples were obtained from local markets in Ankara, Turkey. These honeys were analyzed for 35 important and risky antibiotics (sulfonamide, tetracycline, macrolide, cephalosporin, aminoglycoside, quinolone, nitrofuran, chloramphenicol, and anthelmintic groups) by the LC-MS/MS multi-antibiotic method. In addition to these analyses, pH measure, moisture, and electrical conductivity were determined in these honey samples. Finally, seven out of 35 antibiotic residues investigated in the honeys were positive. The most frequently detected antibiotics in the analyzed samples were dihydrostreptomycin, streptomycin, erythromycin, sulfadimidine (sulfamethazine), and enrofloxacin as 58.75%, 22.5%, 13.75%, 10%, and 2.5%, respectively. Tetracycline and doxycycline were detected in only one sample. The pH, moisture, and electrical conductivity values of the honey samples were determined as between pH 3.78 and 5.41, 17.48 and 18.03%, and 0.25 and 0.47 mS/cm, respectively. In terms of food safety and human health, it is very important to monitor the residues of these pharmacologically active substances with analytical methods.
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