Albino Gallina

Residues of antibacterial drugs in honey from the Italian market

Antibacterial drugs are used worldwide for the control of American and, less often, European foulbrood. Their administration is mostly uncontrolled and applied without approved protocols and instructions for use as well as precautionary recommendations. Consequently, this practice is responsible for the contamination of beehive products and contributes to the problem of food safety. According to this situation, 4672 analyses were carried out on 5303 honeys collected from 2001 to 2007. These samples were investigated for antibacterial residues of tetracyclines, sulphonamides, streptomycin, chloramphenicol and tylosin. Honeys were classified according to their origin: imported honey and honey from the Italian market. In the last group (only for samples collected from 2001 to 2004), another type of honey was distinguished: that of local honey. A total of 6.3% of all samples were positive for the antibacterial drugs analysed; in particular, 6.8% of imported honeys and 6.1% of honeys on the Italian market. Only 1.7% of local honey had antibacterial residues. These results are indicative of a rather frequent presence of antibacterial drug residues in both Italian and imported honeys. Furthermore, the data showed that among the active substances analysed, sulphonamides are the most used antibacterial substance followed by tetracyclines, streptomycin, tylosin, and chloramphenicol. Finally, a continuous monitoring programme is needed, accompanied by an education programme to beekeepers on proper hive management.

Development and validation of a QuEChERS method coupled to liquid chromatography and high resolution mass spectrometry to determine pyrrolizidine and tropane alkaloids in honey

Awareness about pyrrolizidine alkaloids (PAs) and tropane alkaloids (TAs) in food was recently raised by the European Food Safety Authority stressing the lack of data and gaps of knowledge required to improve the risk assessment strategy. The present study aimed at the elaboration and validation of a method to determine PAs and TAs in honey. QuEChERS sample treatment and liquid chromatography coupled to hybrid high resolution mass spectrometry, were used. The method resulted in good linearity (R2>0.99) and low limits of detection and quantification, ranging from 0.04 to 0.2µgkg-1 and from 0.1 to 0.7µgkg-1 respectively. Recoveries ranged from 92.3 to 114.8% with repeatability lying between 0.9 and 15.1% and reproducibility between 1.1 and 15.6%. These performances demonstrate the selectivity and sensitivity of the method for simultaneous trace detection and quantification of PAs and TAs in honey, verified through the analysis of forty commercial samples.

Spring mortality in honey bees in northeastern Italy: detection of pesticides and viruses in dead honey bees and other matrices

In spring there is often a rise in honey bee mortality incidents. The aim of this study was to investigate the potential correlation, in the reported incidents, between exposure to pesticide treatments and virus infections. Here we summarize the situation in northeastern Italy during spring 2014, evaluated by monitoring 150 active ingredients and three honey bee viruses in dead honey bees and other matrices. At least one active ingredient was found in 72.2% of the 79 dead honey bee samples, with the most abundant (59.4%) being insecticides, mainly belonging to the class of neonicotinoids (41.8%), followed by fungicides (40.6%). Imidacloprid, chlorpyrifos, tau-fluvalinate, and cyprodinil were the most frequently detected active ingredients. Multiple virus infections were monitored, revealing a high prevalence of chronic bee paralysis virus (CBPV) and deformed wing virus (DWV), detected in all samples except one. 71 and 37% of the CBPV- and DWV positive samples, respectively, showed a high number of viral copies per bee (>107). This work emphasizes the possible relationship between spring mortality in honey bees and pesticide treatments. Honey bee viruses could synergistically exacerbate the negative impact of pesticides on honey bee health, endangering the survival of colonies.

Retrospective evaluation of lead contamination in honey from 2005 to present in northeastern Italy and future perspectives in the light of updated legislation.

ABSTRACT Lead is a naturally occurring element but largely originating from human activities. Food is the major source of exposure to lead for humans and the publication of a scientific opinion from the European Food Safety Authority on the risks to human health related to the presence of lead in foodstuffs, led European Union to establish more restrictive limits for this contaminant in food from 1 January 2016. In particular, a maximum level of 0.10 mg kg−1 was established for honey. The retrospective evaluation of 995 honey samples analysed since 2005, revealed a progressive reduction in the concentration of lead, with a mean value of 0.045 mg kg−1 in 2015. Total 1.5% of honeys analysed in 2015 exceeded the maximum lead level and therefore will no longer be marketable. Interested beekeepers should clarify the causes of honey contamination and adopt corrective actions to keep their honey production within the legal levels of lead.

Plastic film wrapped supers full of honey are frozen in an extraction facility as a sanitizing measure against Aethina tumida

Following the discovery of the small hive beetle (Aethina tumida) (SHB) in the Calabria region of Italy in 2014, and similar finds in the region in the following years, it seems appropriate to evaluate measures that could allow the movement of supers full of honey from SHB non-infested but at risk areas, to extraction and processing facilities located in SHB non-infested areas. Freezing is appropriate as a sanitary measure for hive products such as pollen, but honey has a low thermal conductivity, so long periods of time are necessary to freeze whole supers. Supers containing two different honey crops (chestnut and eucalyptus) were placed in a freezing facility to determine the optimum times for SHB control. We found that supers full of honey should be stored in a −20 °C freezer for at least 71 (chestnut honey) and 83 (eucalyptus honey) hours respectively, to fulfil OIE recommendations for sanitization, but considering eucalyptus honey the worst scenario, we would recommend an 83-h-treatment generally.