Antibiotic residues in rabbit carcases with special reference to the effect of some processing on its stability

Prevention of residues in meat and poultry is a top of priority ofthe public health authorities. Recently, residues in meat and poultryrepresent a major problem facing the hygienists. Now the public healthauthorities in different countries have established regulations of theVeterinary use of the drugs in food of animals and poultry origin.So the present study was performed to determine the presence ofantibiotic residues in different tissues and organs in rabbit carcassesand also the, detection of the effect of boiling and freezing on theresidues of Oxytetracycline hydrochloride and Neomycin sulphate.1- a- Detection of Oxytetracycline hydrochloride residuesin rabbits: It was found that Oxytetracycline hydrochlorideresidues in freshly examined samples were undectable after 2 daysfrom last administration in breast and thigh, after 3 days in liver andserum and after 4 days in kidneys.b- Effect of boiling on Oxytetracycline hydrochlorideresidues in rabbit carcasses. All samples of breast, thigh andliver were free from residues after 45 minutes. But kidneys needed60 minutes till the complete disappearance of residues. Residues didnot detect also in soup.