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Impact of Various Processing Techniques on Dissipation Behavior of Antibiotic Residues in Poultry Meat
Author(s) -
Khan Ammar Ahmad,
Randhawa Muhammad Atif,
Butt Masood Sadiq,
Nawaz Haq
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12585
Subject(s) - roasting , oxytetracycline , poultry farming , meat packing industry , food science , enrofloxacin , food processing , antibiotics , ciprofloxacin , european union , microbiology and biotechnology , chemistry , biology , business , medicine , veterinary medicine , biochemistry , economic policy
Instant research was planned to study the dissipation behavior of antibiotic residues in chicken meat using various heat‐processing treatments. Purposely, poultry birds were procured and administered with antibiotics for a period of 42 days. Chicken meat, after slaughtering, was processed through boiling, grilling, microwaving and roasting techniques to assess the impact of processing on antibiotic (enrofloxacin, ciprofloxacin, oxytetracycline and doxycycline) residues through high‐performance liquid chromatography technique. From the obtained results, antibiotics were dissipated as a function of processing technologies. Specifically, enrofloxacin residues were reduced with roasting (68.76%) and boiling (68.18%) against unprocessed meat, while grilling (33.34%) was least effective in reducing the antibiotic residues. Overall, roasting method was effective in reducing antibiotic residues. However, boiling and microwave processing were statistically at par with each other. Moreover, oxytetracycline was decreased significantly in microwave processing (72.37%). It is suggested that the whole food chain needs to be restructured, and stakeholder should work together in controlling the use of antibiotics. Practical Applications Although poultry industry is the leading source of rapid protein to consumers, yet antibiotic residues have emerged as a leading public health concern in the developing countries. There is some unusual high prevalence of antibiotic residues in poultry feed that poses serious health risk to community. Additionally, a little research has been carried out regarding the impact of processing conditions on antibiotic residues in poultry meat with special reference to food safety situation in developing countries. In the present study, the authors have explored the impact of various food processing techniques/methods on the dissipation behavior of antibiotic residues in poultry meat. From the study findings, it is suggested that processing resulted in significant reduction in antibiotic residues. Specifically, roasting emerged as an effective approach with maximum dissipation of antibiotic residues as compared with other processing methods such as boiling, grilling and microwaving.