The effect of cooking techniques on chicken breast in antibiotic residue level

Poultry meat has important role of the nutrition because of its nutritional value. In poultry husbandry, antibacterial agents have been used in order to meeting the increasing demand and preventing the diseases. Chloramphenicol usage is forbidden in poultry meat. This study investigates detection of chloramphenicol in chicken breasts. Chicken samples were bought from 10 different brands in İstanbul. For each brand, 100 grams of chicken meat were calculated and seperated from 5 pieces as 20 grams. First 20 grams of chicken were mixed with blender and were put into sterilized plastic bag and labeled. Second group was boiled in steel pan for 15 minutes. They were mixed with blender and were put into sterilized plastic bag and labeled. Third group was baked in oven for 16 minutes in 200 degrees celsius. They were mixed with blender and were put into sterilized plastic bag and labeled. Fourth 20 grams samples were grilled in for 5 minutes. They were mixed with blender and were put into sterilized plastic bag and labeled. The last group was fried for 5 minutes in sunflower oil that was heated before. Samples were mixed with blender and were put into sterilized plastic bag and labeled. These steps were applied on each brands of chicken meat.Firstly antibiotic residues were determined qualitatively with MeRA test. According to results of MeRA test, 8 samples were negative. Then residue levels were detected with ELISA quantitatively. According to ELISA test results, samples were negative with chloramphenicol. This study is done in İstanbul. Further researches are needed with more samples and other countries. Keywords: Antibiotics residues, antibiotics, MeRa test, ELISA test.