Short communication: The comparison of enrofloxacin residue in chicken and turkey meat, by high-performance liquid chromatography in Isfahan province

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TEIMURI S.; GHOLAMI AHANGARAN M.; SHAKERIAN A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: JOURNAL OF FOOD HYGIENE Year:2019 | Volume:8 | Issue:4 (32) Page(s): 95-100

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Title

Short communication: The comparison of enrofloxacin residue in chicken and turkey meat, by high-performance liquid chromatography in Isfahan province

Author(s)

TEIMURI S. | GHOLAMI AHANGARAN M. | SHAKERIAN A. | Issue Writer Certificate

Keywords

ChickenQ1

Drug ResidueQ2

TurkeyQ2

EnrofloxacinQ2

Abstract

This study was carried out to compare the Enrofloxacin residue in Chicken and Turkey meat in Isfahan province by HPLC. For this, totally 60 meat samples were collected from Chicken and Turkey carcasses during of summer and autumn of 2016. The results showed that 48 (80%) out of 60 Chicken and Turkey samples were positive for Enrofloxacin residue. The minimum and maximum concentrations of Enrofloxacin residue in Chicken meat samples were 3. 64 and 254. 68 μ g/Kg, respectively. The minimum and maximum concentrations of Enrofloxacin residue in Turkey meat samples were 11. 34 and 50. 84 μ g/Kg, respectively. Furthermore, the average of Enrofloxacin concentration in all Chicken and Turkey samples was 38. 00± 62. 72 and 21. 36± 15. 31 μ g /Kg. The concentration of Enrofloxacin in 46. 66% of Chicken samples and 20% of Turkey samples were higher than European MRL standard. In conclusion, for improvement of hygienic quality in poultry meat, it is necessary to apply the national strategies for monitoring of antibiotic residue in meat before slaughter.

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APA: Copy

TEIMURI, S., GHOLAMI AHANGARAN, M., & SHAKERIAN, A.. (2019). Short communication: The comparison of enrofloxacin residue in chicken and turkey meat, by high-performance liquid chromatography in Isfahan province. JOURNAL OF FOOD HYGIENE, 8(4 (32) ), 95-100. SID. https://sid.ir/paper/222810/en

Vancouver: Copy

TEIMURI S., GHOLAMI AHANGARAN M., SHAKERIAN A.. Short communication: The comparison of enrofloxacin residue in chicken and turkey meat, by high-performance liquid chromatography in Isfahan province. JOURNAL OF FOOD HYGIENE[Internet]. 2019;8(4 (32) ):95-100. Available from: https://sid.ir/paper/222810/en

IEEE: Copy

S. TEIMURI, M. GHOLAMI AHANGARAN, and A. SHAKERIAN, “Short communication: The comparison of enrofloxacin residue in chicken and turkey meat, by high-performance liquid chromatography in Isfahan province,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 4 (32) , pp. 95–100, 2019, [Online]. Available: https://sid.ir/paper/222810/en

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