The purpose of this study was to determine the effects of different cooking processes like boiling, roasting and microwaving on Enrofloxacin residues in chicken muscle, liver and gizzard tissues of broiler chickens. Each of the chicks was fed by water and food with 0.05% of Enrofloxacin in their drinking water for 5 consecutive days. Then, three locations were sampled aseptically from each carcasses: breast muscle; liver and gizzard. Enrofloxacin residue was analyzed using microbial inhibition method by plates seeded with Escherichia coli. After doing different phases of the test on raw samples, the positive raw samples were cooked by various cooking procedures and the cooked samples were surveyed with similar method again for the presence of residue. The results showed the reduction in concentration of Enrofloxacin residue after different cooking processes. The most reduced residue in cooked meat and gizzard samples related to boiling process and the cooked liver samples was the roasting process. The highest detectable amount of residue belonged to microwaving process in all cooked samples. Regarding to the results of this study, it was concluded that, cooking processes cannot annihilate total amounts of this drug and it can only decrease its amounts. Also, most of the residue in boiling process wass excreted from tissue into cooking fluid.
Key words: Cooking, Enrofloxacin, residue, poultry, edible, tissue.
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