Experimental study on effect of roasting, boiling and microwave cooking methods on enrofloxacin antibiotic residues in edible poultry tissues

Subject Areas : Veterinary Clinical Pathology

افشین Javadi ¹ , حمید Mirzaei ² , S.A Khatibi ³ , علی Manaf Hosseyni ⁴

1 - Food Hygiene Department, Faculty of Veterinary Medivine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 - Food Hygiene Department, Faculty of Veterinary Medivine, Tabriz Branch, Islamic Azad University, Tabriz, Iran
3 - Young Researchers Club, Tabriz Branch, Islamic Azad University, Tabriz, Iran
4 - Department of Animal Science, Faculty of Agriculture, Tabriz Branch, Islamic Azad University, Tabriz, Iran

Received: 2010-05-28 Accepted : 2010-10-02 Published : 2011-11-22

Keywords: poultry, Enrofloxacin, Cooking processes, Antibiotic residue,

Abstract :

The purpose of this study was to determine the effects of different cooking processes such as boiling, roasting and microwaving on enrofloxacin residues in muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by routine diet and water with %0.05 of enrofloxacine for consecutive 5 days .Then; three locations including breast muscle, liver and gizzard were sampled aseptically from each carcass. Enrofloxacin residue was analyzed using microbial method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples cooked by various cooking procedures and we surveyed cooked samples with similar method again for present of residue. The results were show reduction in concentration of enrofloxacin residue after different cooking processes. The most reduction of the residue in cooked meat and gizzard samples related to boiling process and roasting process for cooked liver samples and the highest detectable amount of residue belonged to microwaving process in all cooked samples. Regarding to the results of this study, we can conclude that cooking processes can’t annihilate total amounts of these drug and it can only decrease their amounts and the most of residue in boiling process excreted from tissue to cooking fluid.

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