Tylosin Residue in Chicken: Detection with ELISA, Four Plate Test, and HPLC, Effect of Heat Treatment and implications for Human Health

Iranian Journal of Veterinary Science and Technology

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 27 بهمن 1403   

نوع مقاله: Research Article

شناسه دیجیتال (DOI): 10.22067/ijvst.2025.88457.1389

نویسندگان

Innocent Nwankwo^{* 1}؛ Stella Onwumere-Idolor²؛ Ekene Ezenduka³؛ John Nwanta⁴؛ Aruh Anaga⁵

¹Department of Veterinary Public Health and Preventive Medicine, faculty of veterinary Medicine University of Nigeria, Nsukka

²Department of Animal Health and Production Technology, Delta state Polytechnic, Ozoro, Delta State, Nigeria

³Department of Veterinary Public Health and Preventive Medicine, faculty of Veterinary Medicine, UNN

⁴Department of Veterinary Public Health and Preventive Medicine faculty of veterinary Medicine, UNN

⁵Department of Veterinary Physiology and Pharmacology, University of Nigeria, Nsukka, Nigeria.

چکیده

Tylosin residues (TR) in chicken meat pose potential health risk to consumers. This study aimed to detect and quantify TR in chicken tissues from Ikpa slaughterhouse, Nsukka and evaluate the effect of heat treatments on TR concentrations. Sixty randomly sampled chicken were processed, and their muscle, liver, and kidney tissues were collected and tested for TR at the raw and after 10-20 minutes of cooking and microwaving using enzyme-linked immunosorbent assay (ELISA), four plate test (FPT), and high-performance liquid chromatography (HPLC). Of the 180 tissues, 93 (51.7%) were positive for TR. The prevalence of TR was 40% in muscles, 55% in liver, and 60% in kidney samples with ELISA. Six liver samples exceeded the maximum residue level (MRL) of 100 µg/kg. Our results show that heat treatments significantly reduced TR concentrations in muscles and liver tissues, with a 97-100% decrease after 10-20 minutes as detected by HPLC. Furthermore, the mean inhibition zones decreased by 87-100% after 10-20 minutes heat treatment using FPT. Chicken at Ikpa slaughterhouse, Nsukka have TR even in concentrations above the MRL but were significantly eliminated (P ˂ 0.05) after 20 minutes of heat treatments. Health risks associated with TR in meat could be mitigated by regular screening with ELISA as suitable alternative for rapid screening, and HPLC that has demonstrated the highest sensitivity and specificity. Public awareness campaigns targeting consumers of raw or improperly cooked/microwaved chicken, strict policies on antibiotics use in poultry and enhanced meat handling and processing practices in food industry has become essential.

کلیدواژه‌ها

Tylosin Residue Analysis؛ Chicken؛ Cooking؛ Microwaving؛ Food Safety