Investigation of Oxytetracycline and Enrofloxacin Residue in Beef Collected from Hatay Province

Aim to study: This study purposed to investigate the residues of oxytetracycline and enrofloxacin in beef samples collected from different districts of Hatay province. Material and methods: Fifty beef samples, each weighing 100 grams, were randomly acquired from butchers and markets. High-performance liquid chromatography was utilized for sample analysis. Results: The maximum residue limits for red meat in the European Union and the Turkish Food Codex is 100 μg/kg for enrofloxacin, ciprofloxacin and oxytetracycline, while according to the Food and Agriculture Organization it is 200 μg/kg. Residues of oxytetracycline, enrofloxacin, and its metabolite ciprofloxacin were found below the maximum residue limits determined by the Turkish Food Codex and Food and Agriculture Organization in 5 (10%) out of 50 beef samples. In 90% of the samples, no residues of enrofloxacin, oxytetracycline, and ciprofloxacin were detected. However, enrofloxacin residues were found in 2 muscle samples (4%) at concentration of 47 and 57 µg/kg, and ciprofloxacin residues of 60 µg/kg. Additionally, oxytetracycline residues were detected in 2 samples (4%) at concentrations of 88 and 95 μg/kg. Conclusion: It was observed that oxytetracycline and enrofloxacin are used in fattening in Hatay province and pre-slaughter waiting periods are adhered to.