Monitoring of residual antibacterial agents in animal and fishery products in Tokyo from 2003 to 2019: application and verification of a screening strategy based on microbiological methods. Issue 1 (2nd January 2021)

• Record Type: Journal Article
• Authors: Koike, Hiroshi; Kanda, Maki; Hayashi, Hiroshi; Matsushima, Yoko; Nakajima, Takayuki; Yoshikawa, Souichi; Ohba, Yumi; Hayashi, Momoka; Nagano, Chieko; Sekimura, Kotaro; Otsuka, Kenji; Hashimoto, Tsuneo; Sasamoto, Takeo
• Is Part Of: Food additives & contaminants. Volume 14:Issue 1(2021)
• Page Start: 66
• Page End: 73
• Publication Date: 2021-01-02
• Subjects: Animal and fishery products -- antimicrobial resistance -- food safety -- method improvement -- microbiological screening -- residual antibacterial agents; Food additives -- Periodicals; Food contamination -- Periodicals; 664.07
• DOI: 10.1080/19393210.2021.1871973
• Languages: English
• ISSNs: 1939-3210

Abstract

ABSTRACT: Residual antibacterial agents in 5909 animal and fishery products in Tokyo, Japan, were investigated over 17 consecutive years (2003–2019). Monitoring of 32 antibacterial agents (lincosamides, macrolides, penicillins, quinorones and tetracyclines) per product was accomplished via two steps: screening (by microbiological methods) and confirmation (by instrumental methods). Microbiological screening methods identified presumptive groups and determined semi-quantitative values. The instrumental methods quantified 81 residues of 11 different antibacterial agents in 72 samples. The screening strategy based on microbiological methods demonstrated the following: (i) the majority of the samples (over 99%) met Japanese regulations, (ii) using multiple methods provided a reliable inspection system with accurate quantitative values and (iii) there was a constant presence of tetracyclines and unexpected residues (lincomycin and norfloxacin) in various products. Thus, this long-term monitoring and screening strategy provided evidence that the frequencies and trends of residual antibacterial agents not only enhance food safety but also help to prevent antimicrobial resistance.