Determination of tetracycline residues in chicken meat consumed in Guatemala City
DOI:
https://doi.org/10.54495/Rev.Cientifica.v12i1.340Keywords:
tetracycline residues, chicken meat, Guatemala CityAbstract
The objective of this study was to determine the presence of oxytetracycline and chlortetracycline in chicken breasts from one of the main poultry farms that supply stores in Guatemala City. For this purpose, a reverse phase High Performance Liquid Chromatography (HPLC) method and ultraviolet detection was developed. This method was an adaptation of those described by Y. Onji et al. and by D, Fletouris et al. [2,3], and includes an extraction with HCl and adsorption chromatography with Amberlite WAD-2 prior to HPLC analysis. Three of the 30 samples analyzed showed tetracycline residues; oxytetracycline (0.067 - 0.567 ppm) and chlortetracycline (3.7 ppm) being present in all of them. The three samples presented contents greater than the Maximum Residue Levels acceptable for human consumption (< 0.25 ppm) established by the United States Food and Drug Administration (FDA) [3],Downloads
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Copyright (c) 1999 Bessie Abigail Orozco Ramírez
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