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Antibiotic residues and human exposure evaluation in freshwater aquaculture products from Yangtze River Delta, China |
Received:May 25, 2021 |
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KeyWord:antibiotic;freshwater cultured product;urinary antibiotics;body burden;dietary contribution estimation |
Author Name | Affiliation | E-mail | JIA Bin | College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China | | YU Yang | College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China | | MA Haichuan | East Shanghai High School, Shanghai 201306, China | | CHEN Yiqin | College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China | yqchen@shou.edu.cn | LI Juanying | College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China | |
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Abstract: |
This study aimed to investigate antibiotic contamination in freshwater cultured products in the Yangtze River Delta region and the risk of antibiotic exposure through consumption. Three types of products(fish, shrimp, and crab) from freshwater aquaculture ponds in five regions of China(Shanghai, Zhejiang, Jiangsu, Anhui, and Fujian) were collected from July to October 2019. High-performance liquid chromatography-tandem mass spectrometry(LC-MS/MS) was used to detect nine types of antibiotics in the samples. The human acceptable daily intake(ADI) and the contribution of cultured aquatic product consumption to antibiotic exposure contribution ratio(CR) were used to evaluate the exposure risk. All nine antibiotics were detected and the detection frequency ranged from 38.1% to 90.5%, and the antibiotics concentrations ranged from nd~25.25 ng·g-1. The estimated daily intake(EDI) was far below the ADI, and the contribution rate of antibiotics ranged from <0.01% to 29.77%. These results suggest that the intake of aquatic products does not pose an antibiotic exposure risk to human health, but attention is needed for those under treatment with quinolones and macrolide antibiotics while consuming aquatic products. |
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