Effect of cooking and storage times on gentamicin residues in eggs

Sireli U. T., FİLAZİ A., Cadirci O.

ITALIAN JOURNAL OF FOOD SCIENCE, cilt.18, sa.4, ss.441-446, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 4
  • Basım Tarihi: 2006
  • Dergi Adı: ITALIAN JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.441-446
  • Anahtar Kelimeler: cooking procedure, egg, gentamicin, HPLC-fluorescence, residues, storage times, ANTIBIOTIC-RESIDUES, INSPECTION SERVICE, FOOD SAFETY, STABILITY, INITIATIVES, NEOMYCIN, TISSUES, MEAT
  • Ankara Üniversitesi Adresli: Evet

Özet

The aim of this study was to determine the effects of different cooking (boiling, frying) and storage (+4 degrees C, 15 degrees-20 degrees C) procedures on the gentamicin levels in eggs obtained from laying hens that had received subcutaneous application of gentamicin. Gentamicin residues in eggs from 50 ISA brown laying hens were analysed using HPLC-fluorescence. The recovery study showed that approximately 90% of the gentamicin could be recovered from the egg. The lowest detection limit was 0.01 mu g/g in the whole egg. The retention times of the combined peaks of three components of gentamicin were 4.0 to 4.1 min. Their initial concentrations of the gentamicin residues were retained for up to fourteen days at both refrigerated (+4 degrees C) and room temperatures (15 degrees-20 degrees C), but started to lose strength on day 21 of storage. On the 28(th) day, gentamicin residues in the eggs kept at room temperature were lower than those kept at the refrigerated temperatures. The different cooking procedures did not affect the gentamicin levels in the eggs. Therefore it is concluded that if gentamicin is used to treat laying hens, withdrawal times should be taken into account and eggs should not be offered for human consumption if gentamicin residue concentrations exceed regulatory tolerances.