EFFECT OF COOKING AND STORAGE CONDITIONS ON CIPROFLOXACIN AND GENTAMICIN RESIDUES IN BALADI AND BROILER CHICKENS MEAT
Marwa AS Mostafa*, Fatma HM Ali, Nasser S. Abdel-Atty and Jehan MM Ouf
The great invasion of antibiotics in our food has become a tough problem due to the misuse of them in our farms for treatment of infection or as a food additives to improve growth and poultry output inducing sever harmful health problems on human. Despite using antibiotics as growth promotors in Egypt as a developing country, there is shortage in studies concerning gentamicin and ciprofloxacin residues in poultry. This study aimed to evaluate the residues of two of the most commonly used antibiotics in the poultry farms and effect of cooking and freezing on these residues. A total of 120 chicken samples were collected from chicken markets at Fayoum Governorate, Egypt. The results revealed that the incidence of antibiotic residues detected in all liver samples of both baladi and broiler chicken samples, while breast and thigh muscle the result was different. Ciprofloxacin and Gentamicin residues in positive samples were detected and quantitified using HPLC. The liver had the highest residual level of ciprofloxacin and gentamicin residues, whereas the breast and thigh muscles had the lowest concentrations. Cooking methods and freezing reduce antibiotic residues in experimentally spiked chicken meat with varying percentages 57.9 and 31.3% by boiling, 92.3% and 86.2% by microwaving, 44.9 and 47.5 % by freezing for one month, and 75.14 % and 81.2%by freezing for2 months in ciprofloxacin and gentamicin respectively, also the antibiotic was detected in broth of cooked meat samples. The estimated daily intakes for liver in Baladi and broiler was exceeded the acceptable daily intake (ADI) of ciprofloxacin residues. The EDI of gentamicin residues were higher than the ADI in all broiler samples, while all Baladi samples were within the ADI. Despite the fact that the 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 at lower ADIs, predisposes consumers to drug resistance and allergic reactions in the long run.
Keywords: ciprofloxacin, gentamicin, residues, HPLC, chicken meat.
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