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Detection of ciprofloxacin residues in chicken muscle and eggs [electronic resource].

By:

Abo El-Enaen, Neveen H

Language: English Summary language: Arabic Description: P. 11-16Other title:

الكشف عن بقايا السبروفلوكساسين فى لحوم الدجاج والبيض [Added title page title]

Uniform titles:

Zagazig veterinary journal, 2008 v. 36 (2) [electronic resource].

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In: Zagazig Veterinary Journal 2008.v.36(2)Summary: One hundred of Balady chickens were divided into 2 groups. The first group (50 bird) were orally treated with ciprofloxacin (5 mg/kg body weight) once daily for five successive days and the other group (50 bird) was remained as control. The residues of ciprofloxacin were microbiologically determined in the breast muscles, thigh muscles and eggs as well as the effect of heat treatment (boiling) was detected in the examined samples at 1st 3rd, 5th , 7th and 9th days after the end of the drug administration. The obtained results showed that the highest levels of ciprofloxacin residues in poultry muscles (breast and thigh) were detected at I" day after the end of ciprof1oxacin treatment and then decreased gradually until disappeared at 9th day. Concerning eggs (albumin and yolk), the highest concentrations of ciprof1oxacin were detected at 5th day after the stoppage of drug and these residues decreased at 7th day until disappeared at 9th day after drug stoppage. On the other hand, heat treatment (boiling) showed significant reduction of ciprofloxacin residues in both muscles and eggs. The present study concluded that the withdrawal time of ciprofloxacin in poultry treatment must be considered. Meanwhile, the public health significant of residues was discussed.

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One hundred of Balady chickens were divided into 2 groups. The first group (50 bird) were orally treated with ciprofloxacin (5 mg/kg body weight) once daily for five successive days and the other group (50 bird) was remained as control. The residues of ciprofloxacin were microbiologically determined in the breast muscles, thigh muscles and eggs as well as the effect of heat treatment (boiling) was detected in the examined samples at 1st 3rd, 5th , 7th and 9th days after the end of the drug administration. The obtained results showed that the highest levels of ciprofloxacin residues in poultry muscles (breast and thigh) were detected at I" day after the end of ciprof1oxacin treatment and then decreased gradually until disappeared at 9th day. Concerning eggs (albumin and yolk), the highest concentrations of ciprof1oxacin were detected at 5th day after the stoppage of drug and these residues decreased at 7th day until disappeared at 9th day after drug stoppage. On the other hand, heat treatment (boiling) showed significant reduction of ciprofloxacin residues in both muscles and eggs. The present study concluded that the withdrawal time of ciprofloxacin in poultry treatment must be considered. Meanwhile, the public health significant of residues was discussed.