Title: Detection of Antibiotic Residues in Broiler Chicken Meat
Authors: The Su Moe, Tin Tin Hla, Hla Myat Mon
DOI: https://dx.doi.org/10.18535/jmscr/v6i7.55
Abstract
The oxytetracycline (OCT) and chloramphenicol (CAP) residues were isolated from broiler chicken meat. Two different extraction procedures were used to extract two types of antibiotics residues in 13 different meat samples marketed in Yangon. The identification was done based on antibiotic sensitivity test, UV, and FTIR. The UV analysis showed that 69.2% of meat samples contained the OCT residues and 76.9 % of meat samples contained the CAP residues. The IR analysis also confirmed the presences of OTC residues and CAP residues. In antibiotic sensitivity test, bacterial growth inhibitions were found for four samples of OTC residues. But no inhibition zones were detected for CAP residues.
Keywords: Antibiotic Residues, Oxytetracycline, Chloramphenicol, Broiler Chicken Meat
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