紀要論文 Effect of cooking methods on some antibiotic residues in chicken meat

Hussein, Mohamed A.  ,  Ahmed, Mona M.  ,  Morshedy, Alaa M.

64 ( 2 )  , pp.S225 - S231 , 2016-04 , Graduate School of Veterinary Medicine, Hokkaido University
ISSN:0047-1917
NII書誌ID(NCID):AA0069128X
内容記述
The great invasion of antibiotics in our food has become a crude problem due to the noncodified use of them in our farms for treatment of infections or as a food supplement to improve growth and animal output that inducing sever harmful health problems on human. This study aimed to evaluate the residues of three of the most commonly used antibiotics in poultry farms and effect of heat treatment on these residues. A total of 300 chicken meats, giblets and chicken meat products were examined using a microbiological method. The positive samples were subjected to high performance liquid chromatography (HPLC) for determination of oxytetracycline, gentamicin and tilmicosin residues. The antibiotics were validated according to the guidelines laid down by the joint FAO/WHO Expert Committee on Food Additives. The incidence of antibiotic residues by microbiological method were 22%, 32%, 54%, 24% and 6% in breast, thigh, liver, gizzard, and luncheon, respectively. The presence of oxytetracycline, gentamicin and tilmicosin residues above the maximum residue limits (MRLs) in 24, 5 and 14 samples, respectively. Although calculated estimated daily intakes (EDIs) for antibiotics presented showed lower exposure levels than the fixed values of acceptable daily intakes (ADIs), the presence of these residues even in lower ADIs on long run predisposes consumers to drug resistance and allergic reactions. Cooking methods reduce antibiotic residues in experimentally administered chicken meat with varying percentages from 35.17 to 74.27%.
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http://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/62000/1/p.S225-231%20Mohamed%20A.%20Hussein.pdf

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