ANTIBIOTIC RESIDUES IN CHICKEN MEAT AND TABLE EGGS CONSUMED IN ISLAMIC REPUBLIC OF IRAN ARMY

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DABAGH MOGHADAM A.; BASHASHATI M.; HOSEINI SHOKOUH S.J.; HASHEMI S.R.

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Journal: JOURNAL OF FOOD HYGIENE Year:2017 | Volume:7 | Issue:2 (26) Page(s): 67-81

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Information Journal Paper

Title

ANTIBIOTIC RESIDUES IN CHICKEN MEAT AND TABLE EGGS CONSUMED IN ISLAMIC REPUBLIC OF IRAN ARMY

Author(s)

DABAGH MOGHADAM A. | BASHASHATI M. | HOSEINI SHOKOUH S.J. | HASHEMI S.R. | Issue Writer Certificate

Keywords

ANTIBIOTIC RESIDUEQ2

ELISAQ2

MRLQ1

CHICKEN MEATQ1

EGGQ2

Abstract

Widespread use of antibiotic may cause residuals in food stuffs, as well as the induction of allergic reactions in humans. In addition, resistance to pathogenic bacteria has been constantly weakening as a result of antibiotic use. The objectives of this study were to evaluate the presence of common three groups of antibiotics including fluoroquinolone, tetracycline and sulfonamide in CHICKEN MEAT and table EGGs consumed in Islamic Republic of Iran Army (IRIA). A total of 70 poultry samples, includingchicken meat and EGGs from IRIA’s cold storages, were analyzed using ELISA for determination of ANTIBIOTIC RESIDUEs. Of the chicken samples analyzed, 35 (100%), 30 (85.71%) and 28 (80.00%) were contaminated with fluoroquinolone, tetracycline and sulfonamide, respectively. The mean levels (±SE) of fluoroquinolone, tetracycline and sulfonamide were found to be 72.59±4.30 mg/kg, 15.35±1.6 mg/kg and 36.52±3.61 mg/kg in chicken samples, respectively.4 (11.43%) of chicken samples exceeded the maximum residue level (MRL). The study revealed that 4 (11.43%), 8 (22.85%) and zero of 35 EGG samples were positive for fluoroquinolone, tetracycline and sulfonamide, respectively. The mean levels (±SE) of fluoroquinolone, tetracycline and sulfonamide were found to be 1.23±0.6 mg/kg, 2.84±0.94 mg/kg and zero mg/kg in EGG samples, respectively. This study indicated that some consumable CHICKEN MEAT and EGGs of IRIA contain residues of antibiotics, therefore, it is necessary to monitor protein products regarding to antimicrobial residues for public health.

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APA: Copy

DABAGH MOGHADAM, A., BASHASHATI, M., HOSEINI SHOKOUH, S.J., & HASHEMI, S.R.. (2017). ANTIBIOTIC RESIDUES IN CHICKEN MEAT AND TABLE EGGS CONSUMED IN ISLAMIC REPUBLIC OF IRAN ARMY. JOURNAL OF FOOD HYGIENE, 7(2 (26) ), 67-81. SID. https://sid.ir/paper/400064/en

Vancouver: Copy

DABAGH MOGHADAM A., BASHASHATI M., HOSEINI SHOKOUH S.J., HASHEMI S.R.. ANTIBIOTIC RESIDUES IN CHICKEN MEAT AND TABLE EGGS CONSUMED IN ISLAMIC REPUBLIC OF IRAN ARMY. JOURNAL OF FOOD HYGIENE[Internet]. 2017;7(2 (26) ):67-81. Available from: https://sid.ir/paper/400064/en

IEEE: Copy

A. DABAGH MOGHADAM, M. BASHASHATI, S.J. HOSEINI SHOKOUH, and S.R. HASHEMI, “ANTIBIOTIC RESIDUES IN CHICKEN MEAT AND TABLE EGGS CONSUMED IN ISLAMIC REPUBLIC OF IRAN ARMY,” JOURNAL OF FOOD HYGIENE, vol. 7, no. 2 (26) , pp. 67–81, 2017, [Online]. Available: https://sid.ir/paper/400064/en

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