The effect of cooking on enrofloxacin residues in chicken muscle

Manuel Lolo (1) , Sandra Pedreira (1) , Beatriz Vázquez Belda (1) , José Manuel Miranda (1) , Carlos Franco (1) , Alberto Cepeda (1) , Cristina Asunción Fente (1)

1 Nutrición y Bromatología

The aim of this study was to determine the effect of different cooking processes (microwaving, roasting, boiling grilling and frying) on enrofloxacin residues in naturally incurred chicken muscle. Enrofloxacin and the metabolite ciprofloxacin were analized with a validated HPLC-MS method with LOD and LOQ of 2 and 5 ng·g-1 of quinolones in muscle samples. The chromatographic method was demonstrated to be linear for the range studied (5-500 ng g-1). The mean intra-day RSD (n=6, c=50 ng g-1) was 6%; inter-day assay gave a RSD of 12%. After the recovery study it was found that 65-101%, for the drug and their metabolite could be recovered from the tissue. Appropiate RSD% was obtained with naturally incurred breast roasted, 9,18% (n=6, 11ng g-1±1,01). In water, enrofloxacin remain stable 3 h when heating at 100 şC. We can concluded that, the collected data from the raw tissues are valid for the estimations of the exposure of the consumers to this drug as well as the ADI calculation because any type of cooking procedure did not affect the enrofloxacin residues that remain stables during the heating. Quinolone concentration in the tissue decrease because came out with the exuded or into the liquid used for cooking and if we use a cooking procedure that moisture is reduce them, the concentration of residue increase.

Mots clés: Life Sciences

Manuel Lolo, Sandra Pedreira, Beatriz Vázquez Belda, José Manuel Miranda, Carlos Franco, et al.. The effect of cooking on enrofloxacin residues in chicken muscle. Food Additives and Contaminants, 2006, 23 (10), pp.988-993. ⟨10.1080/02652030600904894⟩. ⟨hal-00577493⟩