DETERMINATION OF OXYTETRACYCLINE RESIDUES IN CHICKEN MEAT

1Ibraheem, H.M, 1Hassan, M.A and 2Abd El-magied, W.K.

Abstract

Ninety random samples of chicken breast and thigh (45 of each) were collected from 3 different chicken processing plants A, B, C (30 of each) located in Kalyobia Governorate. Thus, each plant was represented by 15 thigh and 15 breast samples. The collected samples were analyzed for detection of their contents of oxytetracycline residues using four plate test (FPT) and high performance liquid chromatography (HPLC). The results showed that the positive samples of chicken breast and thigh samples were 26.67% & 40.00% , 26.67% & 33.33% and 13.33% & 26.67% for processing plants A, B and C, respectively concerning that the unaccepted samples of breast and thigh were 13.33% and 26.67 % for plant A, 13.33% and 20.00% for plant B and 6.67% and 6.67% for plant C, respectively. Finally, the public health significance of these serious residues and sources of their presence in chicken meat as well as some recommendations to avoid them in such food items were discussed.

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