Levels of tetracycline residues in cattle meat, liver, and kidney from a slaughterhouse in Tabriz, Iran

Authors : Mehran MESGARI ABASI, Mohammad Reza RASHIDI, Afshin JAVADI

Pages : 345-349

View : 14 | Download : 5

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :Total of 500 samples from triceps, gluteal and diaphragm muscles, kidney, and liver, were obtained randomly from beef carcasses of a slaughterhouse in Tabriz. We measured oxytetracycline, tetracycline, and chlortetracycline insert ignore into journalissuearticles values(TCs); residues by high performance liquid chromatography insert ignore into journalissuearticles values(HPLC); method. Seventy four percent of samples insert ignore into journalissuearticles values(380 samples); had detectable TCs residues. The mean amounts of oxytetracycline, tetracycline, and chlortetracycline residues in all samples were 52.2, 33.8, and 125.2 µg/kg, respectively. The mean amounts of total residues of TCs in all meat samples, triceps, gluteal and diaphragm muscles, kidney, and liver were 131.0, 163.1, 63.4, 166.7, 408.1, and 254.9 µg/kg, respectively. Five percent of kidney and liver samples and 21.7% of all samples contained residues more than the maximum residue limits insert ignore into journalissuearticles values(MRLs); of the World Health Organization insert ignore into journalissuearticles values(WHO);. This study indicates presence of different levels of tetracycline residues in the various edible tissues. Regulatory authorities should ensure proper withdrawal period before slaughtering of the animals.
Keywords : Key words Tetracycline, meat, HPLC