Identification of antibiotic residues in poultry-packing by FPT and HPLC methods

Introduction: At the present study, the antibiotics are used to treat and improve the quality in industrial poultry products. The residual antibiotics can make several side effects in human, including; antibiotic resistance, allergic reactions, mutagenesis and the natural flora of the body. Materials and methods: In this study, four plate test (FPT) were used for screening of antibiotic residues. Leachate from different parts of the poultry-packing was prepared. The blank disks impregnated with latex. Then they were used against Bacillus subtilis (in pH 6,7.2, 8) and Micrococcusluteus (in pH 8) by using Disk Diffusion method. After 24 hours incubation at 37˚C, inhibition zone around the disk indicated the presence of antibiotics in chicken's meat. Supplementary the test of HPLC was done on positive samples to recognize the variety and amount of antibiotics on them. The quantity of penicillin antibiotic was tested in this method. Results: 25 samples from 5 parts of the chicken were tested, including wing, breast, thigh, heart and liver. The results showed that, all heart and liver samples (100%) were contaminated with antibiotic residues. But the amount of antibiotics in wing, breast and thigh samples was detected in the normal range. Also, the inhibition zone in heart samples was more than liver samples. The presence of residues penicillin was proven in HPLC test and its amount was calculated 170.5 ppm in liver and 7.3 ppm in heart that was over limitations. Conclusion: In this study, it was trying to find just one kind of antibiotics by two methods. Therefore, to reach the correct diagnosis from other antibiotics, more studies are needed.

کلیدواژه ها:

Antibiotic residues ، Poultry-packing ، FPT ، HPLC