Studies on Antibiotic Residues in Beef and Effect of Cooking and Freezing on Antibiotic Residues Beef Samples

Volume 2 - Issue 1

Fahim A Shaltout¹*, Mohamed A El shatter² and Heba M Fahim³

Received:June 24, 2019;   Published:July 08, 2019

DOI: 10.32474/SJFN.2018.01.000129

Full Text PDF

To view the Full Article   Peer-reviewed Article PDF

Abstract

The study was performed to determine the presence of antibiotic residues in 50 random samples of fresh beef marketed at Giza governorate, Egypt. The detection of antibiotics residues was carried out according to methods recommended by Hietzman (1994) (4-plates test) and USDA (2011) (Bioassay test).the obtained results indicated that the incidence of antibiotic residues in the examined samples was 3 samples of amino glycosides, 2 samples of B-Lactams (penicillin), one sample of Ciprofloxacin one sample of oxytetracycline. It was shown that 2% of the samples contain Sulphonamides and Ciprofloxacin, (B-Lactam +Oxytetracyclines), (Sulphonamides + Oxytetracycline), (Sulphonamides plusB-Lactam), (Aminoglycosides plus Ciprofloxacin),(Macrolides plus Ciprofloxacin) (Aminoglycosides plus B-Lactam), (Macrolides plus B-Lactams), (Macrolides plus Oxytetracycline. on the other hand, 4% of the samples were regarded for Aminoglycosides plus Oxytetracyclines, Macrolides plus Ciprofloxacin. The study revealed that 13 samples of beef out of 50. The experimental part of this study determines the residues of ciprofloxacin and Oxytetracyclines in experimentally treated rabbits’ samples (50 rabbit) after cooking treatments (Boiling; Microwave; Roasting) and freezing of the rabbit samples. The method of determination of the residues using HPLC. It found that, In Boiling for 30min : reduction of ciprofloxacin residues by 20.74% and oxy tetracyclines residues by 87.97%, and in Microwave for 20min reduction of ciprofloxacin residues by 38.14% and oxy tetracyclines residues by 86.95% , And Roasting for 30min. at 100 °C .reduction of ciprofloxacin residues by 12.84% and oxy tetracyclines residues by 73.98% , Three thigh and breast from each group were kept deep freeze at -20 °C. reduction of ciprofloxacin For 6 months freezing is 65.73% and 12 months freezing is 100% and reduction of oxy tetracycline’s residues For 6 months freezing is 4.41% and 12 months freezing is 30.01%. The public health significance of the antibiotic residues in beef and their probable sources of their presence as well as some recommendation to prevent to gain access to such food items were discussed.

Keywords: Beef; Residues; Oxytetracycline

Abstract| Introduction| Material and Methods| Results| Discussion| Conclusion and Recommendation| Recommendation| References|