Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption
Öz
In this study, it is
aimed to search residues of enrofloxacin, doxycycline and tylosin which are
widely used in poultry farming in fresh and packaged chicken meat samples taken
from five brands being sold nationwide, through HPLC method. Enrofloxacin,
doxycycline and tylosin levels in the samples of chicken meat were evaluated
according to “The Regulation on Classification of Active Pharmacologic
Substances that might be Available in Food of Animal Origin in Turkish Food
Codex and Maximum Residue Limits” and international limits. Maximum residue
limit (MRL) of enrofloxacin, doxycycline and tylosin in muscle tissues of
chickens must be 100 µg/kg according to applicable regulations and
international limits. It was found in totally 300 analyzed samples (whole
chicken, drumstick and breast meat) that 11 (3.6%) of them had enrofloxacin,
doxycycline and tylosin levels higher than MRL (between 100-150 µg/kg). Residue
levels were less than allowed limits in other samples. Six (2%) of these 11
samples had enrofloxacin, 3 (1%) had doxycycline and 2 (0.6%) had tylosin
residues. Since the results of this study showed that the majority of samples were
lower than allowed limits, these results were considered as positive. However,
as long as medicines do continue to be used for animals’ health, there will
always be a risk of existence of medicine residues in food of animal origin.
Many stakeholders have a role in preventing residue risk arising out of
veterinary medicines and all these persons must pay necessary attention to
residue purification duration, training programs and keeping regular records of
animals.
Anahtar Kelimeler
Kaynakça
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Ayrıntılar
Birincil Dil
İngilizce
Konular
-
Bölüm
Araştırma Makalesi
Yazarlar
Emre Arslanbaş
*
Bu kişi benim
Yayımlanma Tarihi
4 Aralık 2018
Gönderilme Tarihi
2 Ekim 2017
Kabul Tarihi
25 Nisan 2018
Yayımlandığı Sayı
Yıl 2018 Cilt: 15 Sayı: 3
APA
Arslanbaş, E. (2018). Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 15(3), 247-252. https://doi.org/10.32707/ercivet.477315
AMA
1.Arslanbaş E. Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption. Erciyes Üniv Vet Fak Derg. 2018;15(3):247-252. doi:10.32707/ercivet.477315
Chicago
Arslanbaş, Emre. 2018. “Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15 (3): 247-52. https://doi.org/10.32707/ercivet.477315.
EndNote
Arslanbaş E (01 Aralık 2018) Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15 3 247–252.
IEEE
[1]E. Arslanbaş, “Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption”, Erciyes Üniv Vet Fak Derg, c. 15, sy 3, ss. 247–252, Ara. 2018, doi: 10.32707/ercivet.477315.
ISNAD
Arslanbaş, Emre. “Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi 15/3 (01 Aralık 2018): 247-252. https://doi.org/10.32707/ercivet.477315.
JAMA
1.Arslanbaş E. Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption. Erciyes Üniv Vet Fak Derg. 2018;15:247–252.
MLA
Arslanbaş, Emre. “Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption”. Erciyes Üniversitesi Veteriner Fakültesi Dergisi, c. 15, sy 3, Aralık 2018, ss. 247-52, doi:10.32707/ercivet.477315.
Vancouver
1.Emre Arslanbaş. Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption. Erciyes Üniv Vet Fak Derg. 01 Aralık 2018;15(3):247-52. doi:10.32707/ercivet.477315
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