The demand for poultry meat and eggs has expanded in Egypt, which has leading to the intensification of agricultural
practices and the usage of antimicrobials, especially tetracycline and sulfonamides. According to the FAO/WHO Codex
Alimentarius committee, consumer, health was put at risk when antibacterial residue concentrations increase in foods to
the maximum residual level. Therefore, this study has been conducted for determination of tetracycline and sulfadimidine
residues in chicken meat and giblets. Therefore, 90 random samples of chicken meat, liver and gizzard (30 of each) were
collected from Benha city, Qalubiya governorate, Egypt, , to estimate their contents of such antibacterial residues using
high performance liquid chromatography. The obtained results indicated that 48.8% of the examined samples were positive
for antibiotic residue. the examined samples 20, 33.3 and 40% of the chicken meat, gizzard and liver samples were positive
for tetracycline residues with average concentrations of 116.9, 488.6 and 609.5 ppb; While, at the same time, sulfadimidine
was detected in 13.3, 16.7 and 23.3% of the same examined samples mean values of 59.2, 97.6 and 144.9 ppb, respectively.
Referring to the obtained results, the liver samples showed higher antibacterial residual rates, followed by gizzard and meat
samples, respectively. Furthermore, conducting a strict monitoring measure over poultry rearing farms and retailers is
highly recommended to avoid the emergence of public health hazards concerning these antibiotic residues.
|
