How Cooking Affects Antibiotic Residues in Bivalves
Author Information
Author(s): Hugo Bastos, André M. P. T. Pereira, Angelina Pena, Andreia Freitas, Marta Leite, Liliana J. G. Silva
Primary Institution: University of Coimbra
Hypothesis
This study aimed to assess how three cooking methods—marinating, steaming, and grilling—affect the concentration of 33 different antibiotics in bivalves.
Conclusion
All cooking methods reduced antibiotic concentrations in bivalves, with marinating being the most effective.
Supporting Evidence
- Marinating removed 47% of antibiotics, steaming removed 60%, and grilling removed 92%.
- Different antibiotic classes showed varied removal rates, with penicillins being the least stable.
- Cooking methods significantly impacted antibiotic concentrations, with grilling potentially increasing some concentrations.
Takeaway
Cooking bivalves can help remove some antibiotics, but marinating is the best way to do it.
Methodology
Bivalves were cooked using marinating, steaming, and grilling, followed by solid–liquid extraction and analysis using UHPLC-ToF-MS.
Limitations
The study did not explore all possible cooking methods or antibiotic classes.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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