The determination of enrofloxacin residue in quail meat, in Yazd by HPLC (Short Communication)
Subject Areas : Food Science and Technology
M.A. Dadgarnia
1
(Graduated of Veterinary Medicine Faculty, Shahrekord Branch, Islamic Azad University, Shahrekord- Iran)
M. Gholami-Ahangaran
2
(Associate Professor, Department of Poultry Diseases, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord-Iran)
A. Shakerian
3
(Professor, Department of Food Hygiene, Faculty of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord-Iran)
Keywords: quail, Enrofloxacin, Drug residue, meat,
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 μg/Kg, respectively. The mean value of enrofloxacin concentration in the positive samples was 8.6 ± 21.28 μg/Kg. The concentration of enrofloxacin in 14% of the samples was higher than European Maximum Residual Level (30 μg/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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● Riviere, J.E. and Papich, M.G. (2013). Veterianry Pharmacology and Therapeutics. 9th edition, John Wiley & Sonc, London, pp. 929-930.
● Salehzadeh, F., Salehzdeh, A., Rokni, N., Madani, R. and Golchinefar, F. (2007). Enrofloxacin residue in chicken tissues from Tehran slaughterhouses in Iran. Pakistan Journal of Nutrition, 6(4): 409-13.
● Tajik, H., Malekinejad, H., Razavi-Rouhani, S.M., Pajouhi, M.R., Mahmoudi, R. and Haghnazari, A. (2010). Chloramphenicol residues in chicken liver, kidney and muscle: a comparison among the antibacterialresidues monitoring methods of Four Plate Test, ELISA and HPLC. Food and Chemical Toxicology,48(8-9): 2464-8.
● Tajik, H., Razavi Rouhani, S., Pajohi Alamoti, M. and Mahmoudi R. (2011). Comparison of enrofloxacin residues in poultry tissues slaughtered in North West provinces of Iran by using FPT and ELISA. Journal of Urmia University of Medical Science. 22(1): 18-24. [In Persian]
● Tropilo, J. and Stepien, W. (1989). Occurrence of antibiotics and other inhibitory substance in poultry meat and eggs. Medicine Veterinarian, 43(3): 161-171.
● Vali, N. (2009). Principles of quail production. Islamic Azad University-Shahrekord Branch Publication, pp. 35-40. [In Persian]
● Van Boeckel, T.P. (2015). Global trends in antibiotic al use in food animals. Proceeding of National Academy of Science of USA, 112 (18): 5649-5654.
● Rokni, N., Kamkar, A., Salehzadeh, F. and Madani R. (2007). Study on the Enrofloxacin residues in chicken tissues by HPLC. Iranian Journal of Food Science and Technology, 4 (2): 11-16. [In Persian]
● Vahedi, N., Motaghedi, A. and Golchin, M. (2011). Determination of antibiotic residues in industrial poultry carcasses by means of F. P. T. method in Mazandaran province. Iranian Journal of Food Science and Technology, 8(1): 65-72. [In Persian]
● Martinez, M., McDermott, P. and Walker, R. (2006). Pharmacology of the fluoroquinolones: a perspective for the use in domestic animals. Veterinary Journal, 172: 10-28.
● Riviere, J.E. and Papich, M.G. (2013). Veterianry Pharmacology and Therapeutics. 9th edition, John Wiley & Sonc, London, pp. 929-930.
● Salehzadeh, F., Salehzdeh, A., Rokni, N., Madani, R. and Golchinefar, F. (2007). Enrofloxacin residue in chicken tissues from Tehran slaughterhouses in Iran. Pakistan Journal of Nutrition, 6(4): 409-13.
● Tajik, H., Malekinejad, H., Razavi-Rouhani, S.M., Pajouhi, M.R., Mahmoudi, R. and Haghnazari, A. (2010). Chloramphenicol residues in chicken liver, kidney and muscle: a comparison among the antibacterialresidues monitoring methods of Four Plate Test, ELISA and HPLC. Food and Chemical Toxicology,48(8-9): 2464-8.
● Tajik, H., Razavi Rouhani, S., Pajohi Alamoti, M. and Mahmoudi R. (2011). Comparison of enrofloxacin residues in poultry tissues slaughtered in North West provinces of Iran by using FPT and ELISA. Journal of Urmia University of Medical Science. 22(1): 18-24. [In Persian]
● Tropilo, J. and Stepien, W. (1989). Occurrence of antibiotics and other inhibitory substance in poultry meat and eggs. Medicine Veterinarian, 43(3): 161-171.
● Vali, N. (2009). Principles of quail production. Islamic Azad University-Shahrekord Branch Publication, pp. 35-40. [In Persian]
● Van Boeckel, T.P. (2015). Global trends in antibiotic al use in food animals. Proceeding of National Academy of Science of USA, 112 (18): 5649-5654.
● Rokni, N., Kamkar, A., Salehzadeh, F. and Madani R. (2007). Study on the Enrofloxacin residues in chicken tissues by HPLC. Iranian Journal of Food Science and Technology, 4 (2): 11-16. [In Persian]
● Vahedi, N., Motaghedi, A. and Golchin, M. (2011). Determination of antibiotic residues in industrial poultry carcasses by means of F. P. T. method in Mazandaran province. Iranian Journal of Food Science and Technology, 8(1): 65-72. [In Persian]
