الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
The misuse of antibiotics and lack of respect to withdrawal time result in presence of antibiotic residues in meat which consider a major problem facing hygienists so prevention of residues in meat is
atop of priority of the public health authorities.
So the present study was performed to determine the presence
of antibiotic residues in local meat samples (normal slaughtered and
emergency slaughtered animals) and imported frozen meat and also
detection of effect of different heat treatments on positive samples.
1- Detection of antibiotic residues in local and frozen meat:
Fifty local meat samples (liver, muscle and kidney) were
examined microbiologically for antibiotic residues, 26 meat samples
(52%) react positively. liver samples showed highest results, 22 (44%)
(14 emergency slaughtered animals and 8 normal slaughtered animals)
then muscles, 4 (8%) (4 emergency slaughtered animals) while kidney
did not give positive results.
All fifty examined Imported frozen meat samples were free
from antibiotic residues.
2- Detection of oxytetracycline residues by HPLC :
Oxytetracycline residues were found in liver samples of
emergency slaughtered animals with an average of 933.6 ug kg-I.
While in normal slaughtered animals 376.8 ug kg-I. In muscle
samples oxytetracycline residues were found only in emergency
slaughtered animals with an average of 145.7 ug kg-I.