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Effect of irradiation on oxytetracycline residues in poultry meat

Miscellaneous:

Abstract

The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author).
Authors:
Mazurowski, P [1] 
  1. Warsaw Agricultural University, Faculty of Veterinary Medicine, Department of Food Hygiene, Warsaw (Poland)
Publication Date:
Dec 31, 1994
Product Type:
Miscellaneous
Report Number:
CONF-9409393-
Reference Number:
SCA: 400600; 553004; PA: AIX-27:010152; EDB-96:038418; SN: 96001538583
Resource Relation:
Conference: 24. annual meeting of the European Society for new methods in agricultural research, Varna (Bulgaria), 12-16 Sep 1994; Other Information: PBD: 1994; Related Information: Is Part Of ESNA - XXIV annual meeting. Book of abstracts; PB: 124 p.
Subject:
40 CHEMISTRY; 55 BIOLOGY AND MEDICINE, BASIC STUDIES; MEAT; OXYTETRACYCLINE; RADURIZATION; FOWL; RADIATION DOSES
OSTI ID:
179363
Country of Origin:
Bulgaria
Language:
English
Other Identifying Numbers:
TRN: BG9400310010152
Availability:
Available from Bulgarian INIS Centre, 69, Shipchenski Prokhod, 1574 Sofia (Bulgaria)
Submitting Site:
INIS
Size:
pp. 20
Announcement Date:

Miscellaneous:

Citation Formats

Mazurowski, P. Effect of irradiation on oxytetracycline residues in poultry meat. Bulgaria: N. p., 1994. Web.
Mazurowski, P. Effect of irradiation on oxytetracycline residues in poultry meat. Bulgaria.
Mazurowski, P. 1994. "Effect of irradiation on oxytetracycline residues in poultry meat." Bulgaria.
@misc{etde_179363,
title = {Effect of irradiation on oxytetracycline residues in poultry meat}
author = {Mazurowski, P}
abstractNote = {The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author).}
place = {Bulgaria}
year = {1994}
month = {Dec}
}