The study of florfenicol residue in chicken meat in Charmahal-va-Bakhtiyari province by high purified liquid chromatography

Document Type : Original Article

Authors

1 Islamic Azad University, Shahrekord Branch

2 Islamic Azad University

10.35066/J040.2019.913

Abstract

In spring 2016, 25 poultry meat samples were collected from slaughterhouses in Shahrekord and tested by HPLC for fluorophenyl residues in meat. The samples were extracted after preparation and mixed with hydrochloric acid and transferred to the cartridge. After purification in 20 µl volume, the samples were injected into HPLC. The results showed that out of 25 samples, 5 samples (20%) had florfenicol residues, one of which had a higher concentration of florfenicol residues in poultry meat. The minimum concentration of florfenicol in the studied samples was 15.6 µg / kg and the maximum concentration was 119.07 μg /Kg. In general, given the widespread use of antibiotics in poultry farming, it is better to have more control over the use of antibiotics, to reduce the antibiotic residues in poultry meat.

Keywords

References

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New Findings in Veterinary Microbiology
Volume 2, Issue 2
April 2020
Pages 10-16

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History

  • Receive Date: 22 January 2020
  • Revise Date: 29 April 2020
  • Accept Date: 05 May 2020

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