"Hi John,Glad you enjoyed the talk on Tuesday - I thought the overall quality of information was excellent and found it easy to follow.With the triclabendazole, the analytes were measured individually as triclabendazole, keto, sulphone and sulphoxide…"
Thanks Clare for the quick reply. Yes - that's useful to know. When we've detected residues in cattle liver, sheep liver and a (single) case of raw milk they have been about 40/50 triclabendazole sulphoxide to triclabendazole sulphone, with triclabendazole and ketotriclabendazone in minor amounts. But these have all been surveillance samples, so we have no idea of the time after administration.
Thanks for an interesting talk last Tuesday. I had a question, but it was a bit too analytical-navel-gazing for the general discussion and I missed catching you afterwards.
For the triclabendazole, did you measure the metabolites individually and sum them, or did you stew the lot up to ketotriclabendazole ? The reason I ask is that we do the former. We have found that in raw meat the predominant ones are sulphoxide and sulphone, so we tend to use the presence one or other of these for screening, and only measure the full range for confirmation. I wondered if the metabolite profile was different in the heated processed products, meaning that a different marker may be more appropriate for screening.
With thanks and regards
John
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What area best describes your area of work?
Postgraduate Student
What is the name of your employer/company/institution?
Teagasc
What position do you hold?
PhD Student
Experience and expertise in food safety
15 years experience in Auditing to ISO and BRC Standards, associated Food Safety Training to FETAC Level 5. MSc in Environmental H&S Management. Currently reading for a PhD in Vet. Drug residues, presence & stability, in milk and milk products
Comments
Thanks Clare for the quick reply. Yes - that's useful to know. When we've detected residues in cattle liver, sheep liver and a (single) case of raw milk they have been about 40/50 triclabendazole sulphoxide to triclabendazole sulphone, with triclabendazole and ketotriclabendazone in minor amounts. But these have all been surveillance samples, so we have no idea of the time after administration.
John
Hi Clare,
Thanks for an interesting talk last Tuesday. I had a question, but it was a bit too analytical-navel-gazing for the general discussion and I missed catching you afterwards.
For the triclabendazole, did you measure the metabolites individually and sum them, or did you stew the lot up to ketotriclabendazole ? The reason I ask is that we do the former. We have found that in raw meat the predominant ones are sulphoxide and sulphone, so we tend to use the presence one or other of these for screening, and only measure the full range for confirmation. I wondered if the metabolite profile was different in the heated processed products, meaning that a different marker may be more appropriate for screening.
With thanks and regards
John