STUDIES ON ANTIMICROBIAL RESIDUES IN TABLE EGG
RESIDUES IN TABLE EGG
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This book introduces a study about the prevalence of four used antimicrobials (chlortetracycline, sulfanilamide, enrofloxacin and ciprofloxacin) in table egg. A total of 2500 egg samples collected from layer farms were screened using Premi test for the presence of antimicrobials in egg white and egg yolk. (12.8%) of the samples examined were found positive. Egg white has(8%)prevalence percentage and egg yolk has(4.3%). HPLC was used for identification and quantification of the antimicrobials. Decreases in the antimicrobial residues concentrations of the four examined antimicrobial drugs were a...
This book introduces a study about the prevalence of four used antimicrobials (chlortetracycline, sulfanilamide, enrofloxacin and ciprofloxacin) in table egg. A total of 2500 egg samples collected from layer farms were screened using Premi test for the presence of antimicrobials in egg white and egg yolk. (12.8%) of the samples examined were found positive. Egg white has(8%)prevalence percentage and egg yolk has(4.3%). HPLC was used for identification and quantification of the antimicrobials. Decreases in the antimicrobial residues concentrations of the four examined antimicrobial drugs were appreciable after boiling at 100 ºC for 15 minutes and frying at 160 ºC for 5 minutes, more than 90% of the initial concentration were reduced for some drugs. Whereas, decreases were less upon storage at refrigeration at 10 ºC for four weeks and after storage at room temperature at 25 ºC for tow weeks.
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