Investigation of oxytetracycline and enrofloxacin residue in beef collected from Hatay province

Abstract

Aim to study: This study purposed to investigate the residues of oxytetracycline and enrofloxacin in beef samples collected from different districts of Hatay province. Material and Methods: Fifty beef samples, each weighing 100 grams, were randomly acquired from butchers and markets. High-performance liquid chromatography was utilized for sample analysis. Main results: The MRL for red meat in the European Union (EU) and the Turkish Food Codex (TGK) is 100 μg/kg for enrofloxacin, ciprofloxacin and tetracycline, while according to the Food and Agriculture Organization (FAO) it is 200 μg/kg. Residues of oxytetracycline, enrofloxacin, and its metabolite ciprofloxacin were found below the maximum residue limits determined by the TFC and FAO in 5 (10%) out of 50 beef samples. In 90% of the samples, no residues of enrofloxacin, oxytetracycline, and ciprofloxacin were detected. However, enrofloxacin residues were found in 2 muscle samples (4%) at concentration of 47 µg/kg and 57 µg/kg, and ciprofloxacin residues of 60 µg/kg. Additionally, oxytetracycline residues were detected in 2 samples (4%) at concentrations of 88 μg/kg and 95 μg/kg. It was observed that oxytetracycline and enrofloxacin are used in fattening in Hatay province and pre-slaughter waiting periods are adhered to.