Incidence of tetracycline residues in chicken meat and liver retailed to consumers.

@article{Salama2011IncidenceOT,
  title={Incidence of tetracycline residues in chicken meat and liver retailed to consumers.},
  author={Noha A Salama and Suzan Abou-Raya and Ali R Shalaby and Wafaa H Emam and Fathy M. Mehaya},
  journal={Food additives & contaminants. Part B, Surveillance},
  year={2011},
  volume={4 2},
  pages={88-93}
}
The incidence of tetracyclines' (TCs) residue (oxytetracycline, tetracycline, chlorotetracycline and doxycycline) in fresh chicken samples (meat and liver) collected during one year was recorded. TC residues were analysed using an HPLC-DAD method. The limit of detection for meat was 4.4, 5, 10 and 7 ng g(-1) for OTC, TTC, CTC and DOC, respectively, compared with 5.5, 6, 12 and 9 ng g(-1) stated for liver. The recovery of the method ranged from 91% to 70% depending upon both matrix type and… CONTINUE READING

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