Antibiotic residues in animal products in Hatay, Turkey

SUNGUR Ş., Karaja K., KÖROĞLU M., ÖNEL S. E.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1080/19393210.2025.2478628
  • Dergi Adı: FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

There are many studies, both abroad and in Turkey, on the detection of antibiotic residues in animal products. However, studies on this subject in the Hatay region are rare. Within the scope of this study, the presence of 14 types of antibiotic residues (ampicillin, amoxycillin, demeclocycline, doxycycline, enrofloxacin, chlortetracycline, novobiocin, oxytetracycline, penicillin G, streptomycin, sulphadimethoxine, sulphamethazine, tetracycline, and tylosin) in samples from animal products such as beef, poultry, milk, and eggs sold unbranded in Hatay were investigated using HPLC. Total antibiotic residues were between 0.257 and 0.891 mg kg-1 in poultry, between 0.357 and 0.971 mg kg-1 in mutton, between 0.077 and 0.218 mg kg-1 in beef, between 0.591 and 1.985 mg L-1 in milk, and between 0.006 and 1.605 mg kg-1 in egg samples. Antibiotic residues were detected in all samples examined. This shows that some manufacturers are still careless regarding the correct application of antibiotics.