Qualitative And Quantitative Analysis Of Some Antibacterial Substances In Raw And Processed Meat Products

This study was carried out to investigate the presence ofantibacterial residues in beef meat products using microbiologicalinhibitory assay and identify oxytetracycline residues in positivesamples using HPLC. In addition, studying the effect of heattreatment on oxytetracycline residues in experimentally injectedchicken meat and chicken burgers made from their meat.PART I:Detection of antibacterial residues in samples of meat products:75 samples representing (25 samples each of minced meat,beef burger and sausage) were collected from different shops atDakahlia Governorate for detection of antibacterial residues usingmicrobial inhibition test with freshly prepared Bacillus subtilis BGAplates (at pH 6 and pH 8). The results revealed that 29 samples ofmeat products were positive for antibacterial residues with a. percentage of 38.67%. The highest prevalence of residues wasobtained in sausage samples, (14) 56%, followed by beefburger, (8)32%, and minced meat, (7) 28%, respectively.By comparing prevalence of antibacterial residues in meatproducts at different pH values, it was observed from table (2, 3 4)that 100% of antibacterial positive samples were detected at pH 6while 57.14%, 92.86% and 62.5% of positive samples were detectedat pH 8 for mined meat, sausage and beef burger, accordingly,which indicating that antibacterial residues were highly detectable at