{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:22:30Z","timestamp":1760059350201,"version":"build-2065373602"},"reference-count":35,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2025,6,7]],"date-time":"2025-06-07T00:00:00Z","timestamp":1749254400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\/MCTES","award":["UIDB\/50006\/2025"],"award-info":[{"award-number":["UIDB\/50006\/2025"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antibiotics"],"abstract":"<jats:p>Background\/Objectives: Poultry meat is a popular and nutritious food, valued for its high protein content and healthy fat profile. However, like other animal products, it can contain pharmaceutical residues, including coccidiostats, antimicrobials commonly used to prevent parasitic infections caused by Eimeria species. While most monitoring focuses on raw meat, it is important to understand how these compounds behave during cooking to assess potential health risks better and ensure food safety. Methods: This study examined how five different cooking methods (roasting, grilling, and microwaving, beer and wine marinating) affect the levels of eight coccidiostat residues in 45 samples of poultry muscle collected from a supermarket located in the center of mainland Portugal from May to July 2024. After applying different cooking procedures, ionophore and synthetic coccidiostat residue levels were measured using solid\u2013liquid extraction followed by ultrahigh-performance liquid chromatography with tandem mass spectrometry (UHPLC-MS\/MS). Results are expressed as percentages of the original concentrations: 100% indicates stability, values above 100% suggest a relative increase (often due to moisture loss), and values below 100% reflect a decrease, likely from heat degradation. Results: Roasting, grilling, and microwaving all increased residue concentrations\u2014up to 198.5%, 180.1%, and 158.4%, respectively. In contrast, marinating meat in wine or beer before cooking reduced residues to 73.1% and 72.0%, suggesting a mitigating effect. The initial concentration also influenced the outcome: samples fortified at the maximum residue limit (MRL) had an overall higher mean concentration after cooking (148.3%,) than those fortified at twice the MRL (2 MRL), which averaged 124.5%. Conclusions: These results show that cooking can significantly alter coccidiostat residue levels depending on the cooking procedures and initial concentration. Ongoing monitoring and further research are essential to better understand how cooking affects these residues and their by-products. This knowledge is key to improving food safety practices and refining consumer health risk assessments.<\/jats:p>","DOI":"10.3390\/antibiotics14060586","type":"journal-article","created":{"date-parts":[[2025,6,9]],"date-time":"2025-06-09T06:46:01Z","timestamp":1749451561000},"page":"586","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of Cooking Procedures on Coccidiostats in Poultry Muscle"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7857-5694","authenticated-orcid":false,"given":"Rui R.","family":"Martins","sequence":"first","affiliation":[{"name":"LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"},{"name":"Centre of Studies in Animal and Veterinary Science (CECAV), University of Tr\u00e1s-os Montes e Alto Douro (UTAD), Apartado 1013, 5001-801 Vila Real, Portugal"},{"name":"Centro de Investiga\u00e7\u00e3o Vasco da Gama, Escola Universit\u00e1ria Vasco da Gama (EUVG), Av. Jos\u00e9 R. Sousa Fernandes 197, Campus Universit\u00e1rio de Lordem\u00e3o, 3020-210 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4777-4340","authenticated-orcid":false,"given":"Andr\u00e9 M. P. T.","family":"Pereira","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2372-1874","authenticated-orcid":false,"given":"Liliana J. G.","family":"Silva","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2597-6651","authenticated-orcid":false,"given":"Sofia C.","family":"Duarte","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"},{"name":"Centro de Investiga\u00e7\u00e3o Vasco da Gama, Escola Universit\u00e1ria Vasco da Gama (EUVG), Av. Jos\u00e9 R. Sousa Fernandes 197, Campus Universit\u00e1rio de Lordem\u00e3o, 3020-210 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3292-5473","authenticated-orcid":false,"given":"Andreia","family":"Freitas","sequence":"additional","affiliation":[{"name":"National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"},{"name":"Associated Laboratory for Green Chemistry of the Network of Chemistry and Technology, REQUIMTE\/LAQV, R. D. Manuel II, Apartado 55142, 4051-401 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0902-647X","authenticated-orcid":false,"given":"Angelina","family":"Pena","sequence":"additional","affiliation":[{"name":"LAQV, REQUIMTE, Laboratory of Bromatology and Pharmacognosy, Faculty of Pharmacy, University of Coimbra, Polo III, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,6,7]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"11","DOI":"10.47278\/journal.abr\/2020.003","article-title":"Avian Coccidiosis: Recent Advances in Alternative Control Strategies and Vaccine Development","volume":"1","author":"Ziam","year":"2020","journal-title":"Agrobiol. Rec."},{"key":"ref_2","unstructured":"FAO (2025, June 04). Gateway to Poultry Production and Products. 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