Investigation of Quinolone Residues and Total Aerobic Mesophilic Bacteria in Some Poultry Meat and Chicken Eggs
Zeliha Sevde TEK | Burak DEMİRHAN | Buket ER DEMİRHAN
The presence of quinolones in poultry meat and eggs and the determination of the total aerobic mesophilic bacteria (TAMB) are essential regarding food safety and public health. In this study, quinolone residues and TAMB counts of chicken meat, turkey meat, and chicken eggs sold in supermarkets in Ankara, Turkey were investigated. For this purpose, a total of 84 food samples (40 chicken meats, 14 turkey meats, and 30 chicken eggs) were obtained from different markets in Ankara, and the quinolone residues in the samples were analyzed by enzyme-linked immunosorbent assay (ELISA) technique. The TAMB counts in the samples were investigated with classical culture methods. As a result, the mean level (±S.E) of positive quinolone residue was found to be 56.69±12.41 µg/kg in turkey meat samples. The presence of quinolone was not found in chicken meat samples. The mean levels of TAMB counts of the chicken and turkey meat samples were found 4.87±0.07 and 4.44±0.09 log CFU/g, respectively. Quinolone residues were not detected in chicken egg samples, and TAMB count was also below the detection limit (<102 CFU/g) in the contents of chicken egg samples. Monitoring quinolone residues in poultry meat is important in terms of public health and product quality.
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