Vol. 11, Special Issue 7 (2022)

Author(s):
V Sureshkumar and G Sarathchandra

Abstract:
The effect of temperature on stability of drug residues in foods is imperative from consumer safety point of view. Hence, the effect of various cooking processes like boiling, roasting, microwaving and grilling on enrofloxacin and its metabolite ciprofloxacin residues in broiler chicken tissues was evaluated. Enrofloxacin and ciprofloxacin residues in control, raw and cooked tissues were analysed by a validated High performance thin layer chromatography-Fluorescent densitometry method. All the cooking processes resulted in significant reduction (p<0.01) in total enrofloxacin residues when compared to that of raw tissues. The highest decrease in residue levels was observed in boiled tissues; however the lost residues were detected in boiling fluid used for cooking. Among other cooking methods, roasting showed better reduction in residues followed by grilling and microwaving. In spite of that, the residue levels remained high in all the cooked tissues exceeding the maximum residue limits prescribed by European Union and Japan. The present study suggests that various cooking processes cannot completely deplete the enrofloxacin residues but it can only decrease their amounts.