Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue Limits
Irresponsible use of antibiotics, inability to follow label guidelines, or insufficient withdrawal periods before slaughtering poultry could result in antibiotic residues in edible poultry tissues, thereby representing hazards to public health. Therefore, this study was conducted to determine the r...
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| Format: | Article |
| Language: | English |
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Assiut University
2022-06-01
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| Series: | Journal of Advanced Veterinary Research |
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| Online Access: | https://advetresearch.com/index.php/AVR/article/view/962 |
| _version_ | 1797657006856732672 |
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| author | Fathy A. Khalafalla Shady Basta Eslam Hamed Abdelrahim H.A. Hassan |
| author_facet | Fathy A. Khalafalla Shady Basta Eslam Hamed Abdelrahim H.A. Hassan |
| author_sort | Fathy A. Khalafalla |
| collection | DOAJ |
| description |
Irresponsible use of antibiotics, inability to follow label guidelines, or insufficient withdrawal periods before slaughtering poultry could result in antibiotic residues in edible poultry tissues, thereby representing hazards to public health. Therefore, this study was conducted to determine the residual levels of three commonly used antimicrobials including oxytetracycline (OXY), enrofloxacin (ENRO), and sulfadimidine (SULFA) in muscle, skin, and giblets of chicken carcasses quantitatively. Additionally, the obtained residual values were compared to the maximum residue limits (MRLs) stated by the regulatory authorities. The findings denoted that the muscles of fresh domestic broilers had significantly higher values of OXY, ENRO, and SULFA than those of fresh native breeds and imported frozen chicken (p<0.05). Similarly, in pooled giblets (equal weights of liver and kidneys), OXY and ENRO were significantly higher in domestic broilers than in native breeds (p<0.05). Likewise, ENRO and SULFA residues were higher in skin samples of domestic broilers than in native breeds. In comparison to the MRLs reported by the European Commission, the muscles from 20, 60, and 50 % of examined domestic broiler carcasses exceeded the MRLs of OXY, ENRO, and SULFA., respectively, whereas muscles from 20, 70, and 50 % of examined native breed carcasses surpassed these MRLs, respectively. Conversely, in imported frozen broilers, no muscle samples topped the MRL of OXY, while 10 % of the examined carcasses exceeded the MRLs of both ENRO and SULFA. Therefore, very extensive work is needed to monitor the antimicrobial residues in poultry tissues, as well as educational programs about the proper use of antibiotics in poultry production with emphasis on the public health risks of antibiotic residues in food should target the farmers.
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| first_indexed | 2024-03-11T17:39:07Z |
| format | Article |
| id | doaj.art-c7b77d72673547d08b098943ab4893b3 |
| institution | Directory Open Access Journal |
| issn | 2090-6269 2090-6277 |
| language | English |
| last_indexed | 2024-03-11T17:39:07Z |
| publishDate | 2022-06-01 |
| publisher | Assiut University |
| record_format | Article |
| series | Journal of Advanced Veterinary Research |
| spelling | doaj.art-c7b77d72673547d08b098943ab4893b32023-10-18T14:26:21ZengAssiut UniversityJournal of Advanced Veterinary Research2090-62692090-62772022-06-01123Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue LimitsFathy A. Khalafalla0Shady Basta1Eslam Hamed2Abdelrahim H.A. Hassan3Department of Food Safety and Technology, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt.Department of Food Safety and Technology, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt.Department of Pharmacology, Faculty of Veterinary Medicine, Zagazig University, Egypt.Department of Food Safety and Technology, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt. Irresponsible use of antibiotics, inability to follow label guidelines, or insufficient withdrawal periods before slaughtering poultry could result in antibiotic residues in edible poultry tissues, thereby representing hazards to public health. Therefore, this study was conducted to determine the residual levels of three commonly used antimicrobials including oxytetracycline (OXY), enrofloxacin (ENRO), and sulfadimidine (SULFA) in muscle, skin, and giblets of chicken carcasses quantitatively. Additionally, the obtained residual values were compared to the maximum residue limits (MRLs) stated by the regulatory authorities. The findings denoted that the muscles of fresh domestic broilers had significantly higher values of OXY, ENRO, and SULFA than those of fresh native breeds and imported frozen chicken (p<0.05). Similarly, in pooled giblets (equal weights of liver and kidneys), OXY and ENRO were significantly higher in domestic broilers than in native breeds (p<0.05). Likewise, ENRO and SULFA residues were higher in skin samples of domestic broilers than in native breeds. In comparison to the MRLs reported by the European Commission, the muscles from 20, 60, and 50 % of examined domestic broiler carcasses exceeded the MRLs of OXY, ENRO, and SULFA., respectively, whereas muscles from 20, 70, and 50 % of examined native breed carcasses surpassed these MRLs, respectively. Conversely, in imported frozen broilers, no muscle samples topped the MRL of OXY, while 10 % of the examined carcasses exceeded the MRLs of both ENRO and SULFA. Therefore, very extensive work is needed to monitor the antimicrobial residues in poultry tissues, as well as educational programs about the proper use of antibiotics in poultry production with emphasis on the public health risks of antibiotic residues in food should target the farmers. https://advetresearch.com/index.php/AVR/article/view/962Antibiotic residuesBroiler chickensHPLCFood safetyMaximum residue limits |
| spellingShingle | Fathy A. Khalafalla Shady Basta Eslam Hamed Abdelrahim H.A. Hassan Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue Limits Journal of Advanced Veterinary Research Antibiotic residues Broiler chickens HPLC Food safety Maximum residue limits |
| title | Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue Limits |
| title_full | Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue Limits |
| title_fullStr | Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue Limits |
| title_full_unstemmed | Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue Limits |
| title_short | Antimicrobial Residues in Chicken Meat, Giblet, and Skin with Referring to Maximum Residue Limits |
| title_sort | antimicrobial residues in chicken meat giblet and skin with referring to maximum residue limits |
| topic | Antibiotic residues Broiler chickens HPLC Food safety Maximum residue limits |
| url | https://advetresearch.com/index.php/AVR/article/view/962 |
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