occurrence of antibiotic residues in turkey meat

The misuse of antibiotics and lack of respect to withdrawal time resulted in presence of antibiotic residues in meat which consider a major problem facing hygienists so prevention of residues in meat is a top of priority of the public health authorities .presence of antibiotic residues in turkey meat samples afterorganoleptic examination and also detection of effect of differentheat treatments on positive samples.1- Organoleptic examination of turkey samples:The turkey samples were examined for their odor, taste,consistency and color, only 10% was abnormal, while the other 90%of the turkey samples showed normal results.2- Detection of antibiotic residues in turkey meat samples:Two hundred and forty turkey samples (60 of each of breast,thigh muscle, liver and kidney) were examined microbiologicallyfor antibiotic residues, 48 (20%) of turkey samples gave positiveresults as kidney samples showed the highest results 26 (43%) thenliver 22 (37%) while non of breast or thigh muscle gave positiveresult.The large number of the positive samples in kidney and livermay be due to that the samples were taken in time when drugs wereexcreted in kidney and metabolized in liver.