The comparison of enrofloxacin residue in chicken and turkey meat, by high performance liquid chromatography in Isfahan province (Short communication)

This study was carried out to compare the enrofloxacin residue in chicken and turkey meat in Isfahan province by HPLC. For this, totally 60 meat samples were collected from chicken and turkey carcasses during of summer and autumn of 2016. The results showed that 48 out of 60 chicken and turkey samples (80%) were positive for enrofloxacin residue. The minimum and maximum concentrations of enrofloxacinin residue in chicken meat samples were 3.64 & 254.68 μg/Kg, respectively. The minimum and maximum concentrations of enrofloxacinin residue in turkey meat samples were 11.34 & 50.84 μg/Kg, respectively. Furthermore, the average of enrofloxacin concentration in all chicken and turkey samples was 38.00±62.72 & 21.36±15.31 μg /Kg. The concentration of enrofloxacin in 46.66% of chicken samples and 20% of turkey samples was higher than European MRL standard. In conclusion, for improvement of hygienic quality in poultry meat, it is necessary to apply the national strategies for monitoring of antibiotic residue in meat before slaughter.