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  • Title: Erythromycin residue in honey from the Southern Marmara region of Turkey.
    Author: Gunes N, Cibik R, Gunes ME, Aydin L.
    Journal: Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Nov; 25(11):1313-7. PubMed ID: 19680838.
    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).
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