Effect of heat treatment on oxytetracycline residues in beef
2017
Mgonja, F. | Mosha, R. | Mabiki, F. | Choongo, K.
American Journal of Research Communication, 2017; 5 (6)
显示更多 [+] 显示较少 [-]Literature about drug residues is mainly related to their concentrations in uncooked food. The aim of this study was to assess the effects of barbecuing and boiling treatments on the concentration of oxytetracycline (OTC) in beef samples collected from different districts in Dodoma region, Tanzania. The beef samples were boiled for 30 minutes or barbecued for 20 minutes. The OTC content was measured in raw and heated samples by using high performance liquid chromatography (HPLC). The mean concentration of OTC for boiled and barbecued beef samples was 69.45 ± 41.93 ng/g and 69.40 ± 38.91 ng/g, respectively. Both the boiling and barbecuing procedures significantly decreased the OTC levels in beef (p<0.05), and the boiling procedure had the highest influence on reducing OTC concentration. The OTC concentrations after the heating treatments were below the maximum acceptable residue limits (MRL). The results of this study indicate that the occurrence of violative levels of drug residues in raw meats is decreased by heating. Therefore, the occurrence of violative levels of drug residues in the food may be prevented by the heating process.
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