Determination of antibiotic residues in honey of different botanical origins and assessment of potential health risks

Honey is considered a critical food product in terms of both food safety and public health due to its high nutritional value as well as its functional and pharmacological properties. The quality of honey is directly associated with bee health, production practices, and environmental conditions. In this master's thesis, the residue profiles and levels of a total of 15 antibiotics belonging to the sulfonamide, beta-lactam, streptomycin, and macrolide groups were investigated in strained honey samples of different botanical origins. Analyses were performed using Charm® II test kits for preliminary screening and high-sensitivity Ultra-High Performance Liquid Chromatography-Tandem Mass Spectrometry (UPLC-MS/MS) for confirmation; antibiotic residue levels in all analyzed honey samples were found to be below the limit of detection (Limit of Detection, LOD). This finding indicates that the analyzed honey samples comply with the relevant food safety criteria. This thesis is of importance for the protection of consumer health, the assurance of bee biosecurity, and the maintenance of ecosystem balance. The obtained results demonstrate that effective management strategies applied during production processes, practices aimed at protecting bee health, and sustainable production approaches play a significant role in preserving the purity, functionality, and nutritional properties of honey. Furthermore, the results indicate that the holistic implementation of biosecurity, sustainable management, and quality control practices in honey production, together with the use of high-sensitivity analytical methods, is necessary to ensure product safety. It is also considered critical to implement regular monitoring programs and conduct analytical testing on honey products offered for consumption on the market in order to protect public health and enhance consumer confidence.