Atul Sharma, Aruna Chandra Singh, Gautam Bacher, Sunil Bhand
Prima Mei Widiyanti1*, Mirnawati B Sudarwanto2, Etih Sudarnika2, Raphaella Widiastuti1
...revention and control of antibiotic residues should be carried out through socialization to the public, monitoring of antibiotic examinations on animal products and application of hazard analysis and a critical control point (HACCP) in the food industry.
Keywords | Antibiotic, Enrofloxacin, Heating, HPLC, Milk
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Heba Mohamed Shaheen1, Ali Meawad Ahmed1*, Hosny Abdelltief Abdelrahman1, Rania Helmy Abohatab Abdou2, Aya Salama Mohamed Kamel1
...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 tetrac...
Muhammad Ali Raza1*, Aneela Zameer Durrani1, Muhammad Hassan Saleem1, Kamran Ashraf2, Muhammad Muddassir Ali3, Kumayl Hassan Akhtar4 and Nazia Rubab5
...ement | The detection of antibiotic residues including penicillin and oxytetracycline in six different categories of milk were categorically studied for the first time in Lahore with the help of bioassay rapid test and HPLC.
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Muhammad Ali Raza1*, Aneela Zameer Durrani1, Muhammad Hassan Saleem1, Kamran Ashraf2, Muhammad Muddassir Ali3, Kumayl Hassan Akhtar4 and Nazia Rubab5
...stionnaire regarding OH, antibiotic residues having implications upon animal welfare and human health, public awareness and role of the legislative. For the protection of public health, the research has been conducted for the first time in Lahore.
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Nur Prabewi , Supriyanto, Budi Purwo Widiarso*
...ntages such as antibiotic residues, low antioxidant and tenderness value, and protein instability upon heating, thus it needs special treatment. Marination is a flavored liquid that serves as the ingredients of the meat marinated, and is usually used to improve the yield and shelf-life of meat. The research aims to study the effect of herbal marination on the quality characteristics of broiler meat. The va...
Sara Mohamed Hemeda1, R.H. Sayed2, Hani Hassan1, Sheima A.E.2, Hassan Aboul-Ella3, R. Soliman3*
...ection of β-lactams antibiotic residues in dairy milk. The developed LFK is based on a competitive immunochromatographic format using anti-antibiotic-specific polyclonal antibodies. Specific artificially induced active acquired polyclonal antibodies production were performed in female New Zealand rabbits against the following β-lactam antibiotics; Amoxicillin (AMX)- Keyhole Limpet Hemocyanin (KLH) and Penicillin-G (Pen G)-KLH conjugates. The prepared...
