Al-Mashhadany Dhary Alewy
Department of Pathological Analysis, Knowledge University College of Science, Erbil, Kurdistan Region, Iraq.
Ital J Food Saf. 2019 Mar 18;8(1):7897. doi: 10.4081/ijfs.2019.7897.
The presence of antibiotic residues in beef is considered a serious threat to public health. This study aimed to detect antibiotic residues in raw beef and the impact of low and high temperature treatments on residues persistence. A total of 250 sampleswere collected from retail markets in Erbil city (Iraq) and analyzed microbiologically in plates pre-inoculated with . The overall occurrence of antibiotics residues was (10.8%).The highest rate was detected in January (16.7%). Cooking for thirty minutes completely deactivate antibiotic residues against the challenged bacterium. In conclusion, the presence of antibiotic residues in beef samples in Erbil city was high and their persistence is markedly reduced by cooking.
牛肉中抗生素残留的存在被认为是对公众健康的严重威胁。本研究旨在检测生牛肉中的抗生素残留以及低温和高温处理对残留持续性的影响。总共从伊拉克埃尔比勒市的零售市场收集了250个样本，并在预先接种了……的平板上进行微生物分析。抗生素残留的总体发生率为（10.8%）。1月份检测到的发生率最高（16.7%）。烹饪30分钟可使抗生素残留对受试细菌完全失活。总之，埃尔比勒市牛肉样本中抗生素残留的存在率较高，烹饪可显著降低其持续性。
