Transfer of chloramphenicol from milk to commercial dairy products - Experimental proof

- QuEChERS method for the determination of chloramphenicol in dairy products.
- Chloramphenicol transfer from milk to dairy products.
- Chloramphenicol in commercial dairy products.

The purpose of the study was to investigate the chloramphenicol (CAP) residue in dairy products after experimental CAP transferring from milk to butter, sour cream, white cheese and whey. In order to determine the CAP residue in dairy products, the new approach for the extraction process was developed. The original, simple and fast analytical method is based on QuEChERS and LC-MS/MS. The homogenized sample was extracted and partitioned after the adding of sodium chloride with acetonitrile. The experiment was conducted to check if CAP is transferred from milk to dairy products, and also to check the extraction of CAP from the different dairy matrices. Average recovery ranged from 97.8 to 102.8% and within-laboratory reproducibility was lower than 8.7%. The suggested method is sensitive, the calculated limit of decision (CCα) was from 0.06 to 0.10 μg kg−1 and detection capability (CCβ) from 0.08 to 0.15 μg kg−1. The results of the experiment (butter 4.86 μg kg−1, sour cream 3.5 μg kg−1, white cheese 2.36 μg kg−1 and whey 0.14 μg kg−1) and validation demonstrated that this method is suitable for determination and confirmation of CAP in a variety of dairy product matrices.