Determination of Some Antibiotic Residues by HPLC Method in Chicken Meats Prepared for Consumption

In this study, it is aimed to search residues of enrofloxacin, doxycycline and tylosin which are widely used in poultry farming in fresh and packaged chicken meat samples taken from five brands being sold nationwide, through HPLC method. Enrofloxacin, doxycycline and tylosin levels in the samples of chicken meat were evaluated according to “The Regulation on Classification of Active Pharmacologic Substances that might be Available in Food of Animal Origin in Turkish Food Codex and Maximum Residue Limits” and international limits. Maximum residue limit (MRL) of enrofloxacin, doxycycline and tylosin in muscle tissues of chickens must be 100 µg/kg according to applicable regulations and international limits. It was found in totally 300 analyzed samples (whole chicken, drumstick and breast meat) that 11 (3.6%) of them had enrofloxacin, doxycycline and tylosin levels higher than MRL (between 100-150 µg/kg). Residue levels were less than allowed limits in other samples. Six (2%) of these 11 samples had enrofloxacin, 3 (1%) had doxycycline and 2 (0.6%) had tylosin residues. Since the results of this study showed that the majority of samples were lower than allowed limits, these results were considered as positive. However, as long as medicines do continue to be used for animals’ health, there will always be a risk of existence of medicine residues in food of animal origin. Many stakeholders have a role in preventing residue risk arising out of veterinary medicines and all these persons must pay necessary attention to residue purification duration, training programs and keeping regular records of animals.