Determination of Penicillin G in Poultry Meat by High Performance Liquid Chromatography

Our research was developed to determine penicillin G residues in edible tissues in broiler chickens and to evaluate the effect of heat treatment on the persistence of these residues. A total of 600 samples from each of liver, kidney and muscle tissues were analyzed by a microbiological method then by a chromatographic analysis which demonstrated that mean concentrations of penicillin G residues were estimated of 39.193.1845, 56.641.6786 and 64.462.5065 g kgG 1 in the liver, kidneys and muscle, respectively. As we noted that these mean concentrations exceeded the MRLs recommended by the WHO only in the kidney samples. As well, our results demonstrated that boiling positive samples at 100C for 30 min induces a significant decrease in penicillin G residues. On the other hand, frying positive samples at 200C for 10 min as well as microwaving positive samples at a temperature of 202C and at a power of (800 W, 2450 MHz) for a minute, induces a very significant reduction of penicillin G residues. Therefore, cooking methods induce partial destruction of antibiotic residues and they cannot be used as reliable methods to get rid of antibiotic residues in broiler meat and the only way to protect the consumer is to extend the waiting time.