Detection of Antibiotic Residues in Poultry Meat and Study the Effect of Heat Treatment on them

الملخص

The aim of this study was to investigate the occurrence of antibiotic residues in the poultry meat. The effect of different thermal treatment on antibiotic residues were studied. Eighty Carcass of poultry were examined, the samples were taken from locally poultry Slaughter houses in Thamar city, from each Carcass three Samples were examined (muscles, liver, and kidneys). The test was done by direct microbiological method and by extraction method, Bacillus subtilus was selected for detection of antibiotic residues. Results revealed presence of antibiotic residues in muscles , livers and kidneys , and the percentage of this residues according to direct microbiological method were (6.3%) , (8.8%) and (12.5%) ,while the percentage of this residues according to extraction method were (5.0% ), (6.3%) and (11.3%) respectively. This study registered that the cooling temperature at 4 C˚ for a period of 3 days gave the affect on the remains of antibiotics in muscles and livers, the percentage of this residues according to direct microbiological method were (60.0%) and (57.1%), while the percentage of this residue according to extraction method were (50.0%) and (60.0%) respectively .Also the freezing at (-18) C˚ for a period of 4 week gave the affect on the remains of antibiotics in muscles, livers and kidneys, the percentage of this residues according to direct microbiological method were ( 60.0%) , (71.4%) and (80.0%) , while the percentage of this residue according to extraction method were (50.0%) , (80.0%) , and (77.8%) respectively .As for the cooking (boiling) temperature for 30 minutes for muscles and 15 minutes for livers showed full affect on the presence of remains of antibiotics for all samples undergoing examination in muscles and livers 100%, the result of examination was negative. This results highlights a potential public health problems and health risks to the consumers reflected in antibiotic resistance, teratogenicity, carcinogenicity, hepatic and renal failure. Veterinary control of withdrawal period between administration of antibiotic in poultry farm and slaughtering can reduce the occurrence of antibiotic residues and improve the quality of poultry meat