A review of coccidiostats and the analysis of their residues in meat and other food.

Autor: Clarke L; Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Biotechnology and National Centre for Sensor Research, Dublin City University, Dublin 9, Ireland., Fodey TL; Veterinary Sciences Division, Agri-Food & Biosciences Institute, Belfast, Northern Ireland, United Kingdom., Crooks SR; Veterinary Sciences Division, Agri-Food & Biosciences Institute, Belfast, Northern Ireland, United Kingdom., Moloney M; Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland., O'Mahony J; Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland., Delahaut P; CER Groupe, Division Santé, Marloie, Belgium., O'Kennedy R; School of Biotechnology and National Centre for Sensor Research, Dublin City University, Dublin 9, Ireland., Danaher M; Food Safety Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address: martin.danaher@teagasc.ie.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2014 Jul; Vol. 97 (3), pp. 358-74. Date of Electronic Publication: 2014 Jan 22.
DOI: 10.1016/j.meatsci.2014.01.004
Abstrakt: Coccidiostats are used in the control of protozoan infections in different food producing animals. They are most widely used as feed additives in intensively reared species such as pigs and poultry to maintain animal health and in some cases enhance feed conversion. However, a number of these drugs are used in the control of infections in beef and lamb production. Coccidiostat residues have been frequently reported in meat and eggs in a number of countries since the late 1990s. This has prompted increased research and surveillance of coccidiostat residues in food. This paper reviews the various coccidiostat agents used in animal production, including their chemical properties, mode of action and activity. Legislation concerning coccidiostats, limits for residues in food, monitoring and occurrence of residues in food is discussed. Methods for residue determination in food, including screening and physicochemical methods are discussed in depth. The paper concludes with a synopsis of the current state of coccidiostat residue analysis and future perspectives.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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