Antibiotic residues in animal products in Hatay, Turkey

被引：0

作者：

Sungur, Sana ^{[1
]}

Karaja, Khadija ^{[1
]}

Koroglu, Muaz ^{[2
]}

Onel, Suleyman Ercument ^{[3
]}

机构：

[1] Hatay Mustafa Kemal Univ, Sci & Letters Fac, Dept Chem, Hatay, Turkiye

[2] Hatay Mustafa Kemal Univ, Altinozu Vocat Sch Agr Sci, Dept Food Proc, Hatay, Turkiye

[3] Hatay Mustafa Kemal Univ, Fac Vet Med, Dept Anim Nutr & Nutr Dis, Hatay, Turkiye

来源：

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2025年

关键词：

Antibiotics; beef; poultry; milk; egg; mutton; public health; HPLC; OXYTETRACYCLINE;

D O I：

10.1080/19393210.2025.2478628

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

There are many studies, both abroad and in Turkey, on the detection of antibiotic residues in animal products. However, studies on this subject in the Hatay region are rare. Within the scope of this study, the presence of 14 types of antibiotic residues (ampicillin, amoxycillin, demeclocycline, doxycycline, enrofloxacin, chlortetracycline, novobiocin, oxytetracycline, penicillin G, streptomycin, sulphadimethoxine, sulphamethazine, tetracycline, and tylosin) in samples from animal products such as beef, poultry, milk, and eggs sold unbranded in Hatay were investigated using HPLC. Total antibiotic residues were between 0.257 and 0.891 mg kg-1 in poultry, between 0.357 and 0.971 mg kg-1 in mutton, between 0.077 and 0.218 mg kg-1 in beef, between 0.591 and 1.985 mg L-1 in milk, and between 0.006 and 1.605 mg kg-1 in egg samples. Antibiotic residues were detected in all samples examined. This shows that some manufacturers are still careless regarding the correct application of antibiotics.

引用

页数：7

共 28 条

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