Detection of Some Antibiotics Residues in Chicken Meat and Chicken Luncheon | ||
| Egyptian Journal of Chemistry and Environmental Health | ||
| Volume 2, Issue 2, November 2016, Pages 315-323 PDF (417.15 K) | ||
| Document Type: Scientific and Research | ||
| DOI: 10.21608/ejceh.2016.254334 | ||
| Authors | ||
| Amany M. Ahmed* ; Maisa M. Gareib | ||
| Food hygiene and Pharmacology Research Unit, Ismailia Provincial laboratories, Animal Health Research Institute, Egypt | ||
| Abstract | ||
| A total of 40 random fresh chicken breast and chicken luncheon samples (20 of each) from different retail markets in Ismailia governorate, Egypt were collected and examined using high performance liquid chromatography (HPLC) to evaluate the antibiotics residues of oxytetracycline and ciprofloxacin. The obtained results indicated that the mean values of oxytetracycline were 0.5 ± 0.1 and 1.4 ± 0.2 µg / g in chicken breast and chicken luncheon respectively, while the mean values of ciprofloxacin were 0.02 ± 0.01 and 0.03 ± 0.01 µg/g., respectively. Oxytetracycline Residues were found to be higher than the maximum residual limits and Ciprofloxacin residue is lower than MRL. The obtained results confirmed widespread misuses of antibiotics especially oxytetracycline in farms and lack of application of recommended withdrawal times. The public health significance as well as some recommended measures to improve the quality of such food articles were discussed. | ||
| Keywords | ||
| chicken meat; chicken luncheon; antibiotics residues; oxytetracycline; ciprofloxacin; HPLC | ||
|
Statistics Article View: 299 PDF Download: 618 |
||
