ESTIMATION OF AMOXICILLIN RESIDUES IN COMMERCIAL MEAT AND MILK SAMPLES

• Main Authors: Ainee Irum, Huma Saeed, Shafaqat Ali, Mujahid Farid, Rushda Parveen, Uzma Maqbool, Rehan Ahmad
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2014-08-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: Amoxicillin; residue; meat; milk; health risks
• Online Access: http://www.jmbfs.org/wp-content/uploads/2014/08/jmbfs_0668_irum.pdf

The present study was conducted to evaluate the extent of ß - lactam antibiotic, amoxicillin residues in market milk and meat. Samples were randomly collected from Faisalabad city, Pakistan. High Performance Liquid Chromatography (HPLC) method with inflorescent detector was used to detect, identify and quantify the amoxicillin residues in milk and meat samples. The milk samples were purified by performing a protein precipitation step, followed by derivatization. To clean up tissue samples, a liquid extraction, followed by a solid-phase extraction procedure C18 (4.0X4.6mm, 5μm) was performed. A 50% meat and 90% milk samples were found contaminated with residues. The residues of amoxicillin in milk were in range of 28 to 46μg/kg and in meat were 9 to 84μg/kg. All of the contaminated milk and 40 out of 50% meat samples fall in maximum residue limits.