Sokoine University of Agriculture

Effect of heat treatment on oxytetracycline residues in beef

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dc.contributor.author Mgonja, F.
dc.contributor.author Mosha, R.
dc.contributor.author Mabiki, F.
dc.contributor.author Choongo, K.
dc.date.accessioned 2018-08-10T11:32:23Z
dc.date.available 2018-08-10T11:32:23Z
dc.date.issued 2017
dc.identifier.issn 2325-4076
dc.identifier.uri http://www.suaire.sua.ac.tz/handle/123456789/2586
dc.description American Journal of Research Communication, 2017; 5 (6) en_US
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher American Journal of Research Communication en_US
dc.subject HPLC en_US
dc.subject Oxytetracycline en_US
dc.subject Boiling en_US
dc.subject Barbecuing en_US
dc.subject beef en_US
dc.subject Tanzania en_US
dc.title Effect of heat treatment on oxytetracycline residues in beef en_US
dc.type Article en_US
dc.url www.usa-journals.com en_US


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