Short Communication: The determination of enrofloxacin residue in quail meat, in Yazd by HPLC

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Dadgarnia M.A.; GHOLAMI AHANGARAN M.; SHAKERIAN A.

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Journal: Year:2018 | Volume:8 | Issue:1 (29) Page(s): 83-89

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Title

Short Communication: The determination of enrofloxacin residue in quail meat, in Yazd by HPLC

Author(s)

Dadgarnia M.A. | GHOLAMI AHANGARAN M. | SHAKERIAN A. | Issue Writer Certificate

Keywords

QuailQ1

Drug residueQ2

EnrofloxacinQ2

MeatQ2

Abstract

Antibiotics are commonly prescribed for humans and animals for the prevention and treatment of various microbial diseases. This study was carried out for the evaluation of Enrofloxacin residue in Quail Meat in Yazd city by HPLC. For this, 50 Meat samples were collected from Quail Meats that supplied in Yazd from winter to spring in 2014-2015. Results showed that 11 samples (22%) were positive for Enrofloxacin residue. The minimum and maximum concentrations of Enrofloxacin in the samples were 3. 08 and 117. 09 μ g/Kg, respectively. The mean value of Enrofloxacin concentration in the positive samples was 8. 6 ± 21. 28 μ g/Kg. The concentration of Enrofloxacin in 14% of the samples was higher than European Maximum Residual Level (30 μ g/Kg). In conclusion, for improvement of hygienic quality of Quail Meat, it is necessary to apply suitable strategy for legality of withdrawal time for antibiotic consumption.

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APA: Copy

Dadgarnia, M.A., GHOLAMI AHANGARAN, M., & SHAKERIAN, A.. (2018). Short Communication: The determination of enrofloxacin residue in quail meat, in Yazd by HPLC. JOURNAL OF FOOD HYGIENE, 8(1 (29) ), 83-89. SID. https://sid.ir/paper/222850/en

Vancouver: Copy

Dadgarnia M.A., GHOLAMI AHANGARAN M., SHAKERIAN A.. Short Communication: The determination of enrofloxacin residue in quail meat, in Yazd by HPLC. JOURNAL OF FOOD HYGIENE[Internet]. 2018;8(1 (29) ):83-89. Available from: https://sid.ir/paper/222850/en

IEEE: Copy

M.A. Dadgarnia, M. GHOLAMI AHANGARAN, and A. SHAKERIAN, “Short Communication: The determination of enrofloxacin residue in quail meat, in Yazd by HPLC,” JOURNAL OF FOOD HYGIENE, vol. 8, no. 1 (29) , pp. 83–89, 2018, [Online]. Available: https://sid.ir/paper/222850/en

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