Abstract
Effect of Various Cooking Methods on Some Antibacterial Residues in Imported and Local Frozen Dressed Broilers and their Giblets in Egypt
Highlights
In poultry, antibiotics are being excessively used for various purposes as prophylactic, control of diseases and as growth stimulants, antibiotic usage had facilitated their efficient production and enhanced the health and wellbeing of poultry [1,2]
Monitoring of antibiotic residues in poultry meat is important in controlling quality and safety of foods, several analytical techniques are available for determination of antibiotic residues in poultry tissue, the most powerful and sensitive is the technique of high performance liquid chromatography (HPLC) [7]
From the results reported in table (Table 1) and figures (Figure 1 and 2) it is obvious that the oxytetracycline residues were detected in 55%, 70%, 50%, 70%, 10% and 15% of the examined samples of local broilers meat, liver, gizzard, kidneys, imported broiler meat and kidneys with mean values of 471.4 ± 33.8, 773.9 ± 49.5, 11.6 ± 0.9, 2676.0 ± 117.5, 114.7 ± 8.3 and 546.7 ± 41.2, respectively
Summary
Antibiotics are being excessively used for various purposes as prophylactic, control of diseases and as growth stimulants, antibiotic usage had facilitated their efficient production and enhanced the health and wellbeing of poultry [1,2]. The presence of Oxytetracycline residues in edible animal tissues has harmful effects on consumer’s health such as allergic reactions, spreading of drug-resistant microorganisms, liver damage, yellowing of teeth, gastrointestinal disturbance and possible mutagenic and/or carcinogenic effects [5]. While the most common adverse effects caused by consuming of penicillin residues in meat were hypersensitivity reactions, especially skin rashes and gastrointestinal disturbances including diarrhea, nausea and sometimes vomiting [6]. Simple and rapid typical detection for the presence of multi-residues in tissues samples could be achieved by using HPLC technique [8]
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