Ciprofloxacin residues in chicken and turkey carcasses

Abstract

Ciprofloxacin residues were detected in chicken and turkey tissues thigh, breast, liver and by using HPLC.Results reflected a significant difference variation among kidney, liver, breast and thigh in examined chicken and turkeysamples as p values <0.05 indicating that kidney and liver are the site of accumulation of ciprofloxacin residues Thehighest residual level of ciprofloxacin found in kidney then liver Whereas the lowest concentrations were found in breastthen thigh muscles. The means average of ciprofloxacin residues in examined chicken samples in kidney , liver , breastand 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 theother 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 compoundsas they couldn’t be degraded by any cooking methods except microwaving at 800 W with one spoonful of sunflower oilfor 15-20 minutes for muscles and 3-5 minutes for liver and kidney, Also freezing for 1 month at -20co could degradeciprofloxacin to its metabolites at levels lower than permissible limits but not to Un detectable levels.