Almashhadany, D. (2021). Detection of antimicrobial residues among chicken meat by simple, reliable, and highly specific techniques. SVU-International Journal of Veterinary Sciences, 4(1), 1-9. doi: 10.21608/svu.2020.37286.1073
Dhary Alewy Almashhadany. "Detection of antimicrobial residues among chicken meat by simple, reliable, and highly specific techniques". SVU-International Journal of Veterinary Sciences, 4, 1, 2021, 1-9. doi: 10.21608/svu.2020.37286.1073
Almashhadany, D. (2021). 'Detection of antimicrobial residues among chicken meat by simple, reliable, and highly specific techniques', SVU-International Journal of Veterinary Sciences, 4(1), pp. 1-9. doi: 10.21608/svu.2020.37286.1073
Almashhadany, D. Detection of antimicrobial residues among chicken meat by simple, reliable, and highly specific techniques. SVU-International Journal of Veterinary Sciences, 2021; 4(1): 1-9. doi: 10.21608/svu.2020.37286.1073
Detection of antimicrobial residues among chicken meat by simple, reliable, and highly specific techniques
Department of Medical Lab Science (DMLS), College of Science (CSCN),Knowledge University (KNU)
Abstract
This study aimed to investigate the incidence of antimicrobial residues among chicken meat samples including thigh muscle, breast muscle, and wings. A total of 390 samples were collected randomly from different retail outlets at Erbil Governorate from January 1st to June 30th, 2019. The residues were detected by using qualitative field disc assay and disc diffusion assay against Bacillus subtilis bacteria on agar plates. The incidence rate was (13.3%) and (10.8%) according to qualitative field disc assay and disc diffusion assay, respectively. The highest rates were found in breast and thigh samples by both assays. However, no significant differences were found between the meat cuts or the site of sample collection (urban or suburban). Regarding the monthly variations, the progress of winter-spring months was found to be associated with a decrease in antibiotic residue levels among chicken meat. Further evaluation of the one-year monitoring and antimicrobial stability period in chicken meat is recommended.
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