Investigation of antibiotic residues in edible tissues of slaughtered broilers in Maragheh abattoir using FPT method (short comunication)

• Main Authors: Masumeh Abasi, Saman Mahdavi
• Format: Article
• Language: fas
• Published: Islamic Azad University, Tabriz Branch 2016-05-01
• Series: Bihdāsht-i Mavādd-i Ghaz̠āyī
• Subjects: Antibiotic residues; broilers; Four plate test method
• Online Access: http://jfh.iaut.ac.ir/article_523205_c1ba9f94b1a06d9c0d5fde4ddbd43b46.pdf

Antibiotic residues in food stuff and their transmission to the consumers have some consequences such as bacterial resistance, allergic reactions, intoxication, carcinogenic effects and disturbing of intestine natural flora. Among microbiologic methods, four plate test (FPT) is used to detect antibiotic residues in food stuff, which performs in four culture media with different pH values and test bacteria. The aim of this study was investigation of antibiotic residues in edible tissues of slaughtered broilers in Maragheh abattoir using FPT method. For this reason, 40 slaughtered broilers carcasses in Maragheh abattoir (from 10 different poultry farms) were sampled. The sampling was conducted randomly from breast and leg muscles, gizzard as well as liver of each carcass. According to results of current study, 60% of liver samples, 55% of leg samples, 52.5% of breast samples and 52.5% of gizzard samples contained antibiotic residues. Moreover, the amount of antibiotic residues among different samples did not show statistical significance (p>0.05). The highest occurrence of antibiotic residue was found in two flocks (100%) and the lowest occurrence was recorded for another two flocks (0%). According to the health hazard of antibiotic residues in foods, continuous monitoring is recommended for edible tissues of broilers.