Impact of Various Processing Techniques on Dissipation Behavior of Antibiotic Residues in Poultry Meat

Abstract

Instant research was planned to study the dissipation behavior of antibiotic residues in chicken meat using various heat‐processing treatments. Purposely, poultry birds were procured and administered with antibiotics for a period of 42 days. Chicken meat, after slaughtering, was processed through boiling, grilling, microwaving and roasting techniques to assess the impact of processing on antibiotic (enrofloxacin, ciprofloxacin, oxytetracycline and doxycycline) residues through high‐performance liquid chromatography technique. From the obtained results, antibiotics were dissipated as a function of processing technologies. Specifically, enrofloxacin residues were reduced with roasting (68.76%) and boiling (68.18%) against unprocessed meat, while grilling (33.34%) was least effective in reducing the antibiotic residues. Overall, roasting method was effective in reducing antibiotic residues. However, boiling and microwave processing were statistically at par with each other. Moreover, oxytetracycline was decreased significantly in microwave processing (72.37%). It is suggested that the whole food chain needs to be restructured, and stakeholder should work together in controlling the use of antibiotics. Practical Applications Although poultry industry is the leading source of rapid protein to consumers, yet antibiotic residues have emerged as a leading public health concern in the developing countries. There is some unusual high prevalence of antibiotic residues in poultry feed that poses serious health risk to community. Additionally, a little research has been carried out regarding the impact of processing conditions on antibiotic residues in poultry meat with special reference to food safety situation in developing countries. In the present study, the authors have explored the impact of various food processing techniques/methods on the dissipation behavior of antibiotic residues in poultry meat. From the study findings, it is suggested that processing resulted in significant reduction in antibiotic residues. Specifically, roasting emerged as an effective approach with maximum dissipation of antibiotic residues as compared with other processing methods such as boiling, grilling and microwaving.

Ciprofloxacin residues in chicken and turkey carcasses

“…Whereas our results were in differs with those results declared by Khan et al, (2016) who found that ciprofloxacin residues in chicken tissues could be degraded by roasting processes by 68.76%. From the point of view these results were in accordance with those reported by Khan et al, (2016) who deduced that microwaving can degrade ciprofloxacin residues. Our current results were disagreed with those achieved by Javadi (2011) who revealed that highly detectable residual amount of enrofloxacin residues in chicken tissues were appeared after microwaving.…”

“…These results were differed with those achieved by Khan et al (2016) that they found that ciprofloxacin residues in chicken tissues were degrade by boiling by 68.18 %.These results were agreed with those obtained by Lolo et al (2006) who decided that enrofloxacin residues in chicken tissues didn't degrade by grilling .The current results were disagreed with those obtained by Fathy et al (2015) who decided that ciprofloxacin amounts in chicken tissues could be degraded by grilling from 5999.3ppb to 1956.61ppb.In the same lines the present results were in un acceptance with those reported by Khan et al, (2016) who found that ciprofloxacin residues in chicken tissues degrade after grilling by 33.34%.The achieved results were agreed with those obtained by Lolo et al, (2006) who decided that enrofloxacin residues didn't degrade by roasting. Whereas our results were in differs with those results declared by Khan et al, (2016) who found that ciprofloxacin residues in chicken tissues could be degraded by roasting processes by 68.76%. From the point of view these results were in accordance with those reported by Khan et al, (2016) who deduced that microwaving can degrade ciprofloxacin residues.…”

Antibiotic use in chicken farms in northwestern China

“…Although these two antibiotics were considered to have a lower risk and are most commonly used on chicken farms worldwide [20,21,24], frequent and regular use can accelerate the resistance process [5,25]. Previous studies have reported high rates of resistance to amoxicillin and oxytetracycline in poultry in China and other countries [11,26,27]. This eventually leads farmers to use higher level of medically important antibiotics or other antibiotics on the prohibited list [28,29].…”

Antibiotic Residues in Locally Marketed Fresh and Frozen Livers in Cairo and Giza, Egypt

“…Moreover, OTC residue not detected after boiling of liver from rabbit after 3 Weeks of its injection by OTC (Morshdy et al 2014). Lower result reported by Khan et al (2015) who reported that OTC residue level in broiler liver reduction percent by grilling is 33%, by roasting is 55%, by boiling is 62% and by microwaving is 64%.…”