Health Risk Assessment of Antibiotic Pollutants in Large Yellow Croakers from Zhejiang Aquaculture Sites

Author:

Li Zongjie1,Jin Yinyin1,Wang Xingyu1,Xu Liudong1,Teng Liyan1,Fu Kang2,Li Baoling2,Li Yulu2,Huang Ying3,Ma Ning3,Cui Feng2,Chai Tingting1

Affiliation:

1. College of Food and Health, Zhejiang A & F University, Hangzhou 311300, China

2. Collaborative Innovation Center of Green Pesticide, Zhejiang A & F University, Hangzhou 311300, China

3. Fishery Resource and Environment Research Center, Chinese Academy of Fishery Sciences, Beijing 100141, China

Abstract

Intensive aquaculture combatting the decline of large yellow croaker populations can trigger bacterial outbreaks, resulting in extensive antibiotic use. In this study, we screened 5 aquaculture sites in the coastal areas of Zhejiang and identified 17 antibiotics in large yellow croakers using UPLC-MS/MS. The distribution and occurrence of antibiotic pollutants were different in the different tissues of large yellow croakers, being primarily dominated by quinolones. Relatively higher average residue levels of enrofloxacin and ciprofloxacin were detected in the inedible parts, specifically the gills (37.29 μg/kg). Meanwhile, relatively high average residue levels of enrofloxacin and ciprofloxacin were also found in the edible parts, particularly in the muscle (23.18 μg/kg). We observed that the residue levels detected in the swim bladder exceeded the prescribed limit for fish muscle, but there is currently no specific regulatory limit established for this particular tissue. Despite the HI values of enrofloxacin and ciprofloxacin being below 0.01, the health risks should not be disregarded. The findings of this research provide significant practical implications for assessing antibiotic contamination and enhancing the risk management of coastal regions.

Funder

National Natural Science Foundation of China

Central Public-interest Scientific Institution Basal Research Fund

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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