Nowadays Antibiotics are applying for control of infectious diseases
in chickens digestive system; incorrect use of these drugs deposits
some residue in product. Impacts of different types of cooking
and freezing on antibiotic residues in chicken meat were done by
determination the residues of ciprofloxacin and oxytetracycline in
experimentally treated chickens’ muscles after cooking treatments
(Boiling, Microwave, Roasting) and freezing of the chicken muscles.
The method of determination of the residues using HPLC. The author
found that quinolones are very stable during thermal procedures
even by heating to ultra-high temperatures had nearly no effects
on degradation. The reduction in antibiotic residue concentrations
during boiling and frying was due to migration of the antibiotic residues
from the chicken meat slices to cooking medium (water and
oil). The effect of freezing for 6 months on Ciprofloxacin and Oxytetracycline
as the reduction was 62.62% for Ciprofloxacin and for Oxytetracycline
was 2.05%. The effect of freezing for 12 months on Ciprofloxacin
and Oxytetracycline, the first one completely disappeared
while the second was reduced by 32.38%. The authors concluded
that the frequent use of antibiotics may result in drug residues that
can be found at different concentration levels in products of animal
origin; which mandate to ensure the proper withdrawal periods before
slaughtering and marketing