Effects of cooking methods on antibiotics residues in chicken legs

Antibiotics are medicine that use for treatment infectious diseases. Also antibiotics have an important role at poultry industry to accelerate growth. Using antibacterial drugs in animal may cause antibotic residue in meat, milk or eggs. Antibiotic residues on food threat human healths. Most of antibiotics such as chloramphenicol are legally banned to use on animal food cause of side effects. The purpose of this study is observed the cooking effect on chloramphenicol residues in food. In our study 10 different brands chicken samples were collected. Chicken samples were divided into 5 equal parts that each of 20 grams. Every samples were cooked in different methods; boiling, cooking in oven, sauteing and frying. Mera test and ELISA were used to determine residue levels both qualitative and quantitative. Mera test results showed that all raw samples are contaminated with antibiotic residues. After cooking methods 7 (14%) samples result changed through negative. Chloramphenicol residue was screened by ELISA. According to Elisa results there is no chloramphenicol residue in any sample (<0.03). As a result, illegal chloramphenicol was not detected, however antibiotic residues were observed in chickens. Thermal proccess may reduce residue concentration in foods. However cooking processes can not make sure a full elimination of antibiotic residue in foods and it is not making food totally safe. Key words: Antibiotic, Cooking, Residue