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  • Title: Incidence of tetracycline residues in chicken meat and liver retailed to consumers.
    Author: Salama NA, Abou-Raya SH, Shalaby AR, Emam WH, Mehaya FM.
    Journal: Food Addit Contam Part B Surveill; 2011; 4(2):88-93. PubMed ID: 24785718.
    Abstract:
    The incidence of tetracyclines' (TCs) residue (oxytetracycline, tetracycline, chlorotetracycline and doxycycline) in fresh chicken samples (meat and liver) collected during one year was recorded. TC residues were analysed using an HPLC-DAD method. The limit of detection for meat was 4.4, 5, 10 and 7 ng g(-1) for OTC, TTC, CTC and DOC, respectively, compared with 5.5, 6, 12 and 9 ng g(-1) stated for liver. The recovery of the method ranged from 91% to 70% depending upon both matrix type and tetracycline kind. The results revealed that 66 (44%) samples contained TC residues including 21 (42%) breast, 19 (38%) thigh and 26 (52%) liver samples. The corresponding contaminated ranges were 124-5812, 107-6010 and 103-8148 µg kg(-1). A total of 12 (8%), 13 (7.33%) and 20 (13.33%) samples of breast, thigh and liver, respectively, had TC residues above the Codex maximum residue limit (MRL). Liver samples had a higher incidence and level than those found in breast or thigh samples.
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