Determination of antibiotic residues in honey in relation to different potential sources and relevance for food inspection

Honey contaminations could derive from intensive agriculture and industrial activities, but also from beekeeper treatments. In EU no MRLs for antibiotics in honey are set, only a minimum required performance limit for chloramphenicol of 0.3 mu g kg(-1) is recommended. Screening tests are available, characterised by their rapidity and simple use. Due to their high rate of false positives and the need to meet zero tolerance levels for antibiotics, their presence in samples was investigated using a liquid chromatography High Resolution Mass Spectrometry (LC-HRMS) multiclass antibiotic residue method, comparing the results with those of previous screening tests. The confirmatory method showed good sensitivity: CC alpha and CC beta ranging from 0.03 to 4.80 ng g(-1) and from 0.12 to 5.56 ng g(-1), respectively. Ninety-eight honey samples from different geographical areas, analysed by two screening tests, showed a high percentage of false positives. This is fundamental to guarantee honey safety, especially, for organic production.

Automated summary

Research suggests that antibiotic contamination in honey could come from various sources, with current screening tests showing a high rate of false positives. To ensure the safety of honey, it is necessary to use detection methods with high sensitivity and reliability.