Effect of ordinary cooking procedures on tetracycline residues in chicken meat
The abundant misuse of tetracyclines (TCs) in poultry production results in the presence of their residues in edible tissues, intended for human consumption, causing a health threat. Hence, the stability of TC residues in chicken tissues under cooking conditions is an important research area, which provides valuable information related to health safety aspects. This study aimed to present the changes by different cooking processes on TCs in chicken meat, and determine the cooking time required to make the cooked sample safer for consumption. Chicken breast and thigh incurred with TC were cooked by boiling, roasting and microwaving for different durations of time and analyzed by high-performance liquid chromatography with diode array detection. The losses of TC residues in chicken meat were depended upon the cooking procedure, cooking time and TC agents. Microwaving was more effective than boiling and roasting. The losses of TC residues increased with prolonged cooking time. Doxycycline was the most heat stable of TCs, while oxytetracycline was the most heat labile. The time required to destroy 90% of the initial TC level was 23.9, 53.2 and 101.6 min for microwaving, boiling and roasting, respectively. Generally, sufficient cooking temperature and time can have a significant effect on the losses of TC residues and provides an additional margin of safety for consumers.
Abou-Raya, S.H.; Shalaby, A.R.; Salama, N.A.; Emam, W.H.; and Mehaya, F.M.
"Effect of ordinary cooking procedures on tetracycline residues in chicken meat,"
Journal of Food and Drug Analysis: Vol. 21
, Article 7.
Available at: https://doi.org/10.6227/jfda.2013210110