Influence of High Level Antibiotic Rations with Terephthalic Acid on the Antibiotic Content and Keeping Quality of Poultry Meat

Boyd, Josephine W.; Weiser, H. H.; Winter, A. R.

doi:10.3382/ps.0391067

Cited by 6 publications

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References 8 publications

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“…Peterson (1958) found that terephthalic acid (TPA) acted as a potentiating agent when incorporated in the ration along with tetracycline antibiotics. Boyd, Weiser, and Winter (1960) observed that CTC plus a 0.5% concentration of TPA resulted in higher residual concentration of the antibiotic in the serum, liver, white meat, and dark meat than when it was omitted.…”

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confidence: 92%

Chlortetracycline and Oxytetracycline Residues in Poultry Tissues and Eggs

Meredith¹,

Weiser²,

Winter³

1965

Applied Microbiology

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MEREDITH, W. E. (Ohio State University, Columbus), H. H. WEISER, AND A. R. WINTER. Chlortetracycline and oxytetracycline residues in poultry tissues and eggs. Appl. Microbiol. 13:86-88. 1965.-A pad-plate method of assaying residual amounts of chlortetracycline (CTC) and oxytetracycline (OTC) using Bacillus cereus 213 was used to determine amounts of antibiotic left in tissues and eggs of poultry fed 1,000 and 200 ppm of CTC and OTC in basal feed mixtures. The effects of various methods of cooking the tissues and eggs and the potentiating effect of terephthalic acid (TPA) were studied. It was found that normal methods of roasting, frying, and autoclaving poultry tissue destroyed all residual CTC and OTC, even with the potentiating effect of TPA. The largest amounts of residual antibiotic were found in the liver, then breast, and then thigh tissue when assayed for CTC. Tissue assays for CTC revealed that it was not taken up as extensively as CTC and the largest amounts were found in the liver, then breast. OTC residue was seldom found in the thigh tissue. Terephthalic acid in 0.5% concentration increased the concentration found in all cases. Cooking by poaching and scrambling eggs did not destroy the antibiotic in all cases.

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confidence: 92%