Effect of thermal processing on antibacterial drug residue of tetracycline and sulfonamide in fresh beef meat and Iraqi processed meat

Abstract

This study has demonstrated the presence of antibacterial drugs, residue from fresh beef meat, and Iraqi processed meat (minced meat and kebab meat) . One hundred and sixty samples were collected 80 fresh meat and 80 Iraq processed meat (40 minced meat and 40 kebabs) (February to September) randomly for the detection of antibacterial drugs residue of tetracycline and sulfonamide by high-performance liquid chromatography (HPLC) .The positive sample was processed with heat treatment (roasting and boiling) at 100 °C/30 min and to determine the effect of heat treatment to decrease the levels of tetracycline and sulfonamide drug residue in fresh beef meat and Iraqi processed meat. The present study shows that over 160 beef samples, 29 (18.12%), and 19(11.87%) appear positive to antibacterial drug residue in tetracycline, and sulfonamide. There were a significant reduction of antibacterial drug residue of tetracycline levels from 1572.99±120.93 ppb, 1253.70±249.15 ppb, and 1606.33±161.52 ppb before heat treatment to 33.43±11.99 ppb, 21.40±3.18 ppb and 45.23±11.52 ppb for boiling methods, and 15.69±5.05 ppb, 9.23±3.83 ppb, and 18.44±5.84 ppb respectively for roasting method in fresh meat and minced meat and kebab.