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Effect of cooking on enrofloxacin residues in chicken tissue

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The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling, grilling and frying) on naturally incurred enrofloxacin residues in chicken muscle. Enrofloxacin and its metabolite, ciprofloxacin, were analysed using a validated LC–MS method with limits of detection (LOD) and quantification (LOQ), respectively, of 2 and 5ngg −1 quinolones in muscle samples. The method was shown to be linear over the range 5–500ngg −1 . Mean intra-day relative standard deviation (RSD) at a concentration of 50ngg −1 ( n =6) was 6%; inter-day RSD was 12%. A recovery study demonstrated that 65–101%, of the drug and metabolite could be recovered from the tissue. The RSD with naturally incurred roasted chicken breast was 9.18% at a concentration of 11±1.01ngg −1 ( n =6). In water, enrofloxacin remained stable for 3h when heated at 100°C. It was concluded that residue data from raw tissue are valid for estimation of consumer exposure to this drug, as well as the ADI calculations because cooking procedures did not affect enrofloxacin residues, which remained stable during heating. However, there was an apparent decrease in quinolone concentration in tissue because some was lost by exudation into the liquid used for cooking. Conversely, for a cooking procedure with water loss, there was an apparent increase in residue concentration.
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Keywords: Enrofloxacin; chicken; cooking; veterinary residues

Document Type: Research Article

Affiliations: Facultad de Veterinaria, Laboratorio de Higiene, Inspección y Control de Alimentos, Área de Nutrición y Bromatología, Universidad de Santiago de Compostela, E-27002 Lugo, Spain

Publication date: October 1, 2006

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