Effect of roasting, boiling and microwaving cooking method on Doxycycline residues in edible tissues of poultry by microbial method

摘要

The purpose of this study was to determine the effects of different cooking processes like boiling, roasting and microwaving on doxcycline residues in chicken muscle, liver and gizzard tissues of broiler chickens. Each of chicks was fed by water and food with %0.1 of doxcycline in their drinking water for consecutive 5 days. Then; three locations were sampled aseptically from each carcass: breast muscle; liver and gizzard. Doxcycline residue was analysed using microbial inhibition method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples cooked by various cooking procedures and we surveyed cooked samples with similar method again for the detection of residue. The results showed a reduction in concentration of doxcycline residue after different cooking processes and a part of residue in boiling process excreted from tissue to cooking fluid. Between the various agents affecting antibiotics residue after cooking process, cooking time and temperature can play major role about antibiotic residue reduction while food cooking. Regarding to the results of this study, we can concluded that cooking processes don't guarantee a full elimination of these drug present in condemned animals and it can only decrease it's amounts.