Effect of heat treatment on oxytetracycline residues in beef

Mgonja, F.; Mosha, R.; Mabiki, F.; Choongo, K.

dc.creator	Mgonja, F.
dc.creator	Mosha, R.
dc.creator	Mabiki, F.
dc.creator	Choongo, K.
dc.date	2018-08-10T11:32:23Z
dc.date	2018-08-10T11:32:23Z
dc.date	2017
dc.date.accessioned	2022-10-25T08:50:38Z
dc.date.available	2022-10-25T08:50:38Z
dc.identifier	2325-4076
dc.identifier	https://www.suaire.sua.ac.tz/handle/123456789/2586
dc.identifier.uri	http://hdl.handle.net/123456789/90443
dc.description	American Journal of Research Communication, 2017; 5 (6)
dc.description	Literature about drug residues is mainly related to their concentrations in uncooked food. The aim of this study was to assess the effects of barbecuing and boiling treatments on the concentration of oxytetracycline (OTC) in beef samples collected from different districts in Dodoma region, Tanzania. The beef samples were boiled for 30 minutes or barbecued for 20 minutes. The OTC content was measured in raw and heated samples by using high performance liquid chromatography (HPLC). The mean concentration of OTC for boiled and barbecued beef samples was 69.45 ± 41.93 ng/g and 69.40 ± 38.91 ng/g, respectively. Both the boiling and barbecuing procedures significantly decreased the OTC levels in beef (p<0.05), and the boiling procedure had the highest influence on reducing OTC concentration. The OTC concentrations after the heating treatments were below the maximum acceptable residue limits (MRL). The results of this study indicate that the occurrence of violative levels of drug residues in raw meats is decreased by heating. Therefore, the occurrence of violative levels of drug residues in the food may be prevented by the heating process.
dc.format	application/pdf
dc.language	en
dc.publisher	American Journal of Research Communication
dc.subject	HPLC
dc.subject	Oxytetracycline
dc.subject	Boiling
dc.subject	Barbecuing
dc.subject	beef
dc.subject	Tanzania
dc.title	Effect of heat treatment on oxytetracycline residues in beef
dc.type	Article