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Influence of Simmering and Frying on Tetracycline Residues Detected in Broiler Chicken Meat

Influence of Simmering and Frying on Tetracycline Residues Detected in Broiler Chicken Meat

Heba Mohamed Shaheen1, Ali Meawad Ahmed1*, Hosny Abdelltief Abdelrahman1, Rania Helmy Abohatab Abdou2, Aya Salama Mohamed Kamel1

1Department of Food Hygiene, Faculty of Veterinary Medicine, Suez Canal University, Egypt; 2Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Suez Canal University, Egypt.

*Correspondence | Ali Meawad Ahmed, Department of Food Hygiene, Faculty of Veterinary Medicine, Suez Canal University, Egypt; Email: ameawad@yahoo.com

ABSTRACT

Antibiotic resistance is growing to dangerously high levels in all foods of the sector. Tetracyclines are the most conventionally used antibiotics for raising chicken in Egypt. The occurrence of antibiotic residues in broiler chicken is the chief causes of the development of antibiotic resistance in food-borne pathogens. Antibiotic resistance is setting the achievements of present day medication at chance. Therefore, in this study 300 chilled broilers carcasses were collected from different poultry markets in Ismailia City, Egypt to evaluate qualitative, quantitative and tetracycline levels. Qualitative determination of tetracycline residues was done using rapid tetracycline test kit. Second aim of the study was fined a safe way to control the hazards of tetracycline concentrations through study the influence of simmering and frying on these residues. Quantitative determination of tetracycline residues was done using High Performance Liquid Chromatography. The results revealed that the incidence of tetracycline residues was 260 (87%) in all examined chicken meat. The average concentration values of oxytetracycline (OTC), tetracycline (TTC), chlorotetracycline (CTC), and doxycycline (DOC) in broiler samples were 160.26, 89.19, 98.75, and 175.64µg/Kg respectively. Based on the local and international regulations, the results revealed that out of 260 positive samples for tetracycline levels, 170 (65.4%) were unfit the maximum residual limit and 90 (34.6%) broiler samples were agreed with the MRL. After the samples were simmered, the average concentration values of OTC, TTC, CTC, and DOC were significantly reduced (P>0.05) to 18.71, 8.70, 10.45, and 23.15µg/Kg respectively, with reduction parentage of 87%, 89%, 88% and 86% respectively. The results of the study emphasis that TCS resides still problems in the broilers meat traded at Ismailia City, Egypt. Cooking by simmering is the best method guarantee consumers almost safe of broiler chicken meat.
 
Keywords
| Tetracycline, Resides, Chicken, Consumers, Cooking

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Advances in Animal and Veterinary Sciences

June

Vol. 12, Iss. 6, pp. 994-1205

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