Detection of oxytetracycline residues in experimentally injected chickens from Dakahlia poultry farms, Egypt

Abstract

Antibiotics residues in chicken meat have a particular public health significance in the field of food safety due to its related resistance and emergence of antimicrobial-resistant microorganisms. The objectives of this study were firstly, to investigate the incidence of oxytetracycline residues in chicken muscles (pectoral and thigh) and its organs (liver and kidney) which were collected from Dakahlia poultry farms, Dakahlia governorate, Egypt. Secondly, to reduce these residues in chicken meat and its organs. The public health significance of oxytetracycline residues was discussed. Thigh muscles had the biggest inhibition zone in the examined samples on 1st and 2nd days after intramuscular injection of oxytetracycline in chickens followed by pectoral muscles, livers and kidneys. After that, inhibition zone reduced gradually in all examined samples on 3rd, 4th, 5th and 6th days till disappeared on 7th day from thigh and breast muscles together while on 9th and 10th days, it disappeared from livers and kidneys respectively. Both deep freezing at (-18:-20oc) for 14 successive days and boiling at 100oc for 60 minutes of examined samples are an efficient strategy in reducing oxytetracycline residues in chicken meat. Thus, strict instructions and precautions during using antibiotics for prophylaxis or treatment in poultry farms should be followed to reduce its residues in meat.