Ciprofloxacin residues in chicken and turkey carcasses | ||
| Benha Veterinary Medical Journal | ||
| Article 18, Volume 31, Issue 2, December 2016, Pages 136-143 PDF (321.19 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2016.31282 | ||
| Authors | ||
| Faten S. Hasanen1; Mousa M. Mohammed2; Mahomud A. H.3; Wafaa M. Hassan4; Fatma H. Amro4 | ||
| 1Head of Department of Food control, Faculty of Veterinary Medicine, Benha University, Egypt | ||
| 2Vice dean for Education and Student Affairs, Faculty of Veterinary Medicine, Adfina, Egypt | ||
| 3Department of Biotechnology, Animal Health Research Institute, Dokki, Egypt | ||
| 4Reference Laboratory for Veterinary Quality Control on Poultry Production, Animal Health Research Institute, Dokki | ||
| Abstract | ||
| Ciprofloxacin residues were detected in chicken and turkey tissues "thigh, breast, liver and kidney" by using HPLC. Results reflected a significant difference variation among kidney, liver, breast and thigh in examined chicken and turkey samples as p values <0.05 indicating that kidney and liver are the site of accumulation of ciprofloxacin residues The highest residual level of ciprofloxacin found in kidney then liver Whereas the lowest concentrations were found in breast then thigh muscles. The means average of ciprofloxacin residues in examined chicken samples in kidney , liver , breast and thigh respectively, were 316+/-26.4 μg/kg , 211.1+/-20.6 μg/kg, 131.7+/-25.2 μg/kg and 92.11+/-30.1 μg/kg ; on the other side the means for turkey samples were 291.9+/-29.9 μg/kg , 205.7+/-23 μg/kg , 119.2+/-12.5 μg/kg and 83.2+/- 19.6 μg/kg respectively; By Using of different heat treatment processes, Ciprofloxacin residues are heat stable compounds as they couldn’t be degraded by any cooking methods except microwaving at 800 W with one spoonful of sunflower oil for 15-20 minutes for muscles and 3-5 minutes for liver and kidney, Also freezing for 1 month at -20cº could degrade ciprofloxacin to its metabolites at levels lower than permissible limits but not to Un detectable levels. | ||
| Keywords | ||
| residues; ciprofloxacin; Poultry- Turkeys –HPLC | ||
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