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Development and validation of analytical method using LC-MS/MS for the determination of macrolides in Nile tilapia (Oreochromis niloticus) meat


Aquaculture, as well as other livestock activities, presents a competitive scenario between producers, witch makes them keep the largest fish density within a single breeding tank. The production loss is the greatest fear in all livestock property, establishing an appeal for the use of technological resources to avoid the emergence of bacterial diseases in the tanks, as the spread of a possible bacteriose certainly would jeopardize production. Due to the lack of specific national legislation regarding the regulation of veterinary drugs for use in aquaculture, as well as the evident necessity to use them in the prevention of diseases in production tanks, the fish producers have frequently used antimicrobial medicines developed for other animal species such as cattle, pigs and poultry. Evaluation of antimicrobial residues in meat of fish is required to assess the importance of this issue in the context of food security.This project aims the development and validation of an analytical method for the determination of macrolide antimicrobials at residual levels in Nile tilapia meat by using modern analytical techniques (LC-MS/MS). The analytical method will be developed and validated using the LC-QToF instrument, installed at the Laboratory of Food Toxicology (FEA/UNICAMP). After the establishment and validation of the analytical method, analyses of tilapia meat samples available at the retail market of Campinas (SP) will be carried out. (AU)

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(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SISMOTTO, MARCELA; PASCHOAL, JONAS A. R.; TELES, JULIANA A.; DE REZENDE, RENATA A. E.; REYES, FELIX G. R.. A simple liquid chromatography coupled to quadrupole time of flight mass spectrometry method for macrolide determination in tilapia fillets. Journal of Food Composition and Analysis, v. 34, n. 2, p. 153-162, . (08/00456-6, 11/07963-3)

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