Residues of Oxytetracycline in Cultured Rainbow Trout

Abstract

Nowadays, antibiotics are widely used in aquatic animals to control and treatment of infections or as food supplement for growth increase and animal output. With increasing use of veterinary drugs in food production, there is global consideration about the consumption of antimicrobial residues in aquatic foods and their effects on human health. This study was aimed to evaluate the Oxytetracycline (OTC) residues in Rainbow trout meat in Shahre-kord (Iran) markets before and after frying. After randomized collection of 50 samples of fish in Shahre-kord markets in a six months period were examined. The prepared samples were examined for OTC residues using HPLC analytical method before and after frying. Results showed that 3 (6%) of the samples before frying and 12 (24%) after frying were having lower than Maximum residual limits (MRLs) in Codex alimentarius. However, mean OTC residues before and after frying samples were above MRLs. The mean amounts of OTC were 2260 +/- 1090 and 1110 +/- 930 ng g(-1) before and after frying, respectively. These findings show that the frying of fish reduces OTC residual. Nevertheless, the usage of OTC should be reduced to an acceptable level in fishery industry.