Studies on antibiotics residues in turkey meat and offal

The production of white meat as turkey meat is expandedall over the world to over come the problem of animal protein shortage.The antibiotics are used in turkey industries. Their residues areessential from the public health stand point of view that the illegallypermissible limits of antibiotic residues in edible turkey tissues mayproduce injuries like teratogenic, carcinogenic, mutagenic and allergiceffects when consumed by human being over a long period of time inaddition to the bacterial resistance to the antibiotics.Therefore, the present work was aimed to throw alight aboutthe residues of chloramphenl col, chlortetracycline, gentamicin andoxytetracycline in meat, edible offal, skin and fat of turkeys collectedfrom farms, turkey processing plants and supermarkets as well as theeffect of different types of temperature (as storage at low temperature,boiling and roasting) on the amount of antibiotic residues.This study includes:-7-1-Field survey part:The antibiotics ratio which detected in 80 turkey samples (30thigh samples, 30 breast samples and 20 offal samples) and 30 frozensamples of thigh, breast and offal (l0 of each) were: -7-1-1- The chloramphenicol residues in the examined sampleswere 23%, 200/0, 30%, 20% and 150/0 in the fresh samples of