جستجوی مقالات مرتبط با کلیدواژه "باقیمانده دارویی" در نشریات گروه "دامپزشکی"

Ensuring health quality of an agricultural or food product is of significance for consumers and could be a decisive factor in terms of attracting and maintaining the market for manufacturers.

The present study aimed to determine the residues of florfenicol antimicrobial agent in the edible tissue (muscle) of rainbow trout reared in Sepidan County (Fars Province, Iran).

50 fresh fish were purchased from 7 farms in Sepidan County. The samples from lateral muscle were taken and kept at -18 °C until the residues drug tests were performed. The florfenicol concentration was measured through the high-performance liquid chromatography (HPLC).

The mean of florfenicol residues in fish muscle reared in Sepidan County was significantly less than the drug products evaluation standard value (P<0.05). However, the concentration of this antibiotic sampled from one of the studied farms went beyond from standard value (1.12 µg.g-1). Of course, this difference was not significant (P>0.05).

It seemed as though the residue levels of florfenicol in the purchased fish reached alarming levels. Meanwhile, it is possible that their average in an area would be within the range of food standards. Thus, it could be suggested that periodic monitoring be carried out continuously by the relevant institutions to ensure that consumer rights are more adequately met.

In spring 2016, 25 poultry meat samples were collected from slaughterhouses in Shahrekord and tested by HPLC for fluorophenyl residues in meat. The samples were extracted after preparation and mixed with hydrochloric acid and transferred to the cartridge. After purification in 20 µl volume, the samples were injected into HPLC. The results showed that out of 25 samples, 5 samples (20%) had florfenicol residues, one of which had a higher concentration of florfenicol residues in poultry meat. The minimum concentration of florfenicol in the studied samples was 15.6 µg / kg and the maximum concentration was 119.07 μg /Kg. In general, given the widespread use of antibiotics in poultry farming, it is better to have more control over the use of antibiotics, to reduce the antibiotic residues in poultry meat.

Antibiotic residue in food is a major concern from a health point of view. Post-slaughter and pre-consumption processing such as cooking could affect residue.

The purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken.

Chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. After cooking, tilmicosin amount was determined by HPLC and its reduction percent amount due to cooking was calculated. Sample temperature and weight reduction amount were determined after cooking.

Boiling and microwave resulted in significant tilmicosin reduction. In boiling method tilmicosin reduction percentage became more by time increase; however, it was inversely related to tilmicosin initial concentration. There was significant and positive correlation between sample central temperature and tilmicosin reduction percentage. In microwave mehod, tilmicosin reduction percentage was not influenced by time or tilmicosin initial concentration.

Tilmicosin reduces during cooking and its reduction amount is different in various cooking method and, therefore surveillance data obtained from tilmicosin concentrations in raw tissue such as meat are not directly applicable for consumer exposure and dietary intake calculations when the whole cooked product is consumed.