STUDY REGARDING THE EFFECT OF TEMPERATURE ON STREPTOMYCIN DEGRADATION IN DIFFERENT TYPES OF HONEY

摘要

Streptomycin is an antibiotic frequently used in beekeeping for prevention and control of infectious diseases. Inappropriate use of this antibiotic or ignoring the waiting time after treatment may result in presence of streptomycin residues in honey. For the consumer this may lead to allergic reactions, to toxic effect or may cause antibiotic resistance in bacteria. The aim of present paper was to study the streptomycin residues degradation in three types of honeys (polyfloral, lime and acacia) during 20 weeks of storage at different temperatures (4, 22, 30 and 40°C). For all types of honey, it was proved that the increase of temperature leads to acceleration of streptomycin degradation process. According to experimental data the highest loss in streptomycin was recorded for acacia honey, followed by lime honey and polyfloral honey. This order was preserved for all storage temperatures considered. Kinetics of streptomycin degradation in honey samples during storage was investigated. The evolution of streptomycin concentration in all types of honey followed a zero order kinetics.