A Study of some quality indicators and effect of freezing on antibiotic residues in poultry meat | ||
| Microbes and Infectious Diseases | ||
| Articles in Press, Accepted Manuscript, Available Online from 25 October 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mid.2025.424331.3261 | ||
| Authors | ||
| Esraa Mohamed Nadi* 1; Ahmed Morad Asaad2; Mostafa Mohamed Elnakib3; Nesreen Zakarya Eleiwa4; Ahmed Gad Taha5; Ahmed Hussien5 | ||
| 1Military Institute of Health and Epidemiology, Military Medical Academy, Cairo. Egypt. | ||
| 2Medical Microbiology and Immunology department, Faculty of Medicine, Zagazig University, Egypt | ||
| 3Department of Microbiology and Immunology, Military Medical Academy, Cairo, Egypt | ||
| 4Professor of food hygiene and technology, Animal Health Research Institute, Agriculture Research Center, Cairo, Egypt | ||
| 5Armed forces laboratories for Medical Research and Blood Bank, Cairo, Egypt | ||
| Abstract | ||
| Background: Poultry meat is a major source of animal protein in Egypt but often suffers from microbial contamination and antibiotic residues, posing significant public health risks due to toxicological effects and promoting antimicrobial resistance [AMR]. This study aimed to assess selected quality indicators, evaluate antibiotic residue levels, and investigate the impact of freezing on these residues. Methods: Samples were collected from 15 whole chickens across three governorates, yielding 45 tissue samples (breast, thigh, liver). The study was conducted over four months (December 2024–March 2025). Initially, the samples were analyzed fresh (Day Zero) for bacteriological parameters (total bacterial count, Enterobacteriaceae, and Staphylococcus aureus), chemical indicators (Total volatile nitrogen TVN, and pH), and antibiotic residues (oxytetracycline, gentamicin, and amoxicillin) using high-performance liquid chromatography. Remaining portions were stored at –20 °C for three months and re-analyzed monthly to assess changes in chemical quality and residue concentrations. Results: Analysis of the 45 fresh samples revealed the presence of critical antibiotic residues, particularly oxytetracycline, gentamicin, and amoxicillin. Freezing caused a marked reduction in residues: after three months of storage, gentamicin and oxytetracycline declined approximately 60–75%compared to Day Zero (fresh samples), and amoxicillin became largely undetectable in third month of freezing compared to fresh result. However, freezing has inconsistent effects on chemical quality markers. Conclusion: This study confirms the widespread antibiotic residue problem in Egyptian poultry and its reduction by freezing. Stricter monitoring and routine screening are urgently required to mitigate [AMR] risks and protect public health. | ||
| Keywords | ||
| : Antibiotic residues; Antimicrobial resistance; Chicken meat; Freezing, TVN | ||
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