التحري عن متبقيات المضادات الحيوية في اللحوم الحمراء و تأثير المعاملات الحرارية عليها

الملخص EN

The aim of this study was to investigate the occurrence of antibiotic residues in the Carcasses of Cattle, Sheep, and goats, three hundered samples of carcasses of cattle, sheep and goats (one hundred each) were collected from meat retail markets in Thamar city. Samples were taken from meat retail markets in Thamar city, specifically from muscles, liver, Kidneys and heart.

The test was done by direct microbiological method, Bacillus subtilus was selected for detection of antibiotic residues.

The effects of different thermal treatment on antibiotic residues were studied. Results revealed that the presence of antibiotic residues in cattle carcasses, was more than that in sheep and goat carcasses; also the detection of antibiotic residues in sheep carcasses was more than that for goat carcasses, and the percentage of detection of antibiotic residues in these carcasses were ( 8.5% ) , ( 6.0% ) and ( 4.3% ) respectively . This study registered that the cooling temperature at 4 Co for a period of 3 days gave the effect on the remains of antibiotic in different percentages for all examined samples. As for the freezing at -18Co for a period 30 days it was found that all samples under going examination for remains of antibiotic were unaffected by freezing at -18 Co for the stated period, but there was a reduction in the radius of discouragement with regards to samples taken from livers and kidneys . As for the cooking (boiling) temperature for 60 minutes showed full effect on the presence of remains of antibiotics for all samples under going examination in all cattle, sheep, and goats 100%, the result of examination was negative.