Studies on antibiotic resides in local and imported meat

The misuse of antibiotics and lack of respect to withdrawal time result in presence of antibiotic residues in meat which consider a major problem facing hygienists so prevention of residues in meat isatop of priority of the public health authorities.So the present study was performed to determine the presenceof antibiotic residues in local meat samples (normal slaughtered andemergency slaughtered animals) and imported frozen meat and alsodetection of effect of different heat treatments on positive samples.1- Detection of antibiotic residues in local and frozen meat:Fifty local meat samples (liver, muscle and kidney) wereexamined microbiologically for antibiotic residues, 26 meat samples(52%) react positively. liver samples showed highest results, 22 (44%)(14 emergency slaughtered animals and 8 normal slaughtered animals)then muscles, 4 (8%) (4 emergency slaughtered animals) while kidneydid not give positive results.All fifty examined Imported frozen meat samples were freefrom antibiotic residues.2- Detection of oxytetracycline residues by HPLC :Oxytetracycline residues were found in liver samples ofemergency slaughtered animals with an average of 933.6 ug kg-I.While in normal slaughtered animals 376.8 ug kg-I. In musclesamples oxytetracycline residues were found only in emergencyslaughtered animals with an average of 145.7 ug kg-I.