Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method

Antibiotic residues in meat products may have public health implications. The aim of this study was to determine the tylosin residue level in meat products(sausages, persian sausages, and hamburgers) in Tabriz. For this study 60 samples( 20 samples from each meat product) were collected from food supply stores from March to May 2021, randomly. The tylosin residue levels were detected by the HPLC method. Of all samples, 90 percent of sausages, and 100 percent of hamburgers had tylosin residue. The mean of tylosin residue in sausages, persian sausages(Kalbas), and hamburgers were 19.34±2.62, 22.2±2.62 , and 39.2±2.62 µg/Kg, respectively. The mean of tylosin residue in hamburgers was higher than in other products significantly. In addition, the residual amount of tylosin in all samples was lower than the allowed limit of Codex Alimentarius(100 µg/Kg). Furthermore, the tylosin residue level in hamburgers with 90 percent meat was higher than hamburgers with 70 percent meat significantly. Even though the amount of tylosin residues is low in meat products in Tabriz, continuous control of antibiotic residues in meat products is recommended.