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Food Analytical Methods

, Volume 11, Issue 9, pp 2528–2537 | Cite as

Assessment of Oxytetracycline Residue in Cooked and Raw Meat of Chicken Broilers Before and After the End of Official Withdrawal Period

  • Kaddour Ziani
  • Marcos Pérez-López
  • Abdeldjallil Mansouri
  • Meghit Boumedienne Khaled
  • Antonio Silva Rodriguez
  • Miloud Slimani
Article

Abstract

The aim of this study was to determine and to compare the presence of oxytetracycline (OTC) residues in raw and cooked (boiled) meat before and after withdrawal period with the Maximum Residue Limits (MRL) using biological and physicochemical techniques. In animal building of 2000 broiler chickens (Gallus domesticus, breed ISA F15) and under the same conditions, 12 healthy adult chickens were selected and divided in two groups (n = 6 in each group). The sample was treated by Oxytetracycline® 20% (0.4 g/kg) during 3 days. Juices and muscles tissues were sampled twice for this assay: first, the broiler chickens were slaughtered (n = 6) 24 h after the third day of treatment. However, the second sampling (n = 6) was performed 24 h after the end of the withdrawal period. For each portions of sample, the juice meat and muscle tissues samples were collected after cooking at 80 °C during 45 min and after freezing/defrosting for the raw meat. Biological methods consisted of using four plates test (FPT) to pre-screening and Premi®Test to screening. Finally, to confirm and to quantify the accurate level of OTC in positive samples, ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS) measurements were conducted. The FPT test showed that all samples were positive. While the Premi®Test analysis showed negative results for raw meat tested and positive results for juice of meat cooked in both samples. The obtained results using UHPLC-MS/MS methods confirmed the previously results. Thus, the presence of such toxic substances in our diet constitutes a major health risk for consumers, requiring the establishment of an adequate monitoring system. There is a paucity of official withdrawal periods for veterinary medicinal products in cooking meat; a relationship between the concentrations of residues of antibiotics after waiting period and cooking is not established since meat is always cooked before consumption.

Keywords

Broiler chickens Cooking MRL OTC residues Withdrawal period 

Notes

Acknowledgments

The authors gratefully acknowledge to Dr. BENOUIS Bouziane for his technical assistance.

Compliance with Ethical Standards

Conflicts of Interest

Kaddour Ziani declares that he has no conflict of interest. Marcos Pérez-López declares that he has no conflict of interest. Mansouri Abdeldjallil declares that he has no conflict of interest. Meghit Boumedienne KHALED declares that he has no conflict of interest. Antonio Silva Rodriguez declares that he has no conflict of interest. Miloud Slimani declares that he has no conflict of interest.

Ethical Approval

In this article, all institutional and national guidelines for the care and use of laboratory animals were followed.

Informed Consent

Informed consent is not applicable for the nature of this study.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Laboratory of Biotoxicology, Pharmacognosy and Biological Valorization of Plants, Department of BiologyTaher Moulay University of SaidaSaidaAlgeria
  2. 2.Toxicology AreaFaculty of Veterinary Medicine (UEX)CaceresSpain
  3. 3.Health and Environment laboratoryDjillali Liabes University of Sidi-Bel-AbbesSidi-Bel-AbbesAlgeria
  4. 4.Animal Source Foodstuffs Innovation and Analysis Service (SiPA)University of ExtremaduraBadajozSpain

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