This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Reprints and Permissions Copyright Information Books from ASM Press MicrobeWorld Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Meredith, W. E. Articles by Winter, A. R. Search for Related Content PubMed Articles by Meredith, W. E. Articles by Winter, A. R. Agricola Articles by Meredith, W. E. Articles by Winter, A. R.

 Previous Article  |  Next Article 

Appl Environ Microbiol. 1965 January; 13(1): 86-88
Copyright © 1965 American Society for Microbiology. All Rights Reserved.

Chlortetracycline and Oxytetracycline Residues in Poultry Tissues and Eggs

Department of Microbiology and Poultry Science, The Ohio State University, Columbus, Ohio

ABSTRACT

A pad-plate method of assaying residual amounts of chlortetracycline (CTC) and oxytetracycline (OTC) using Bacillus cereus 213 was used to determine amounts of antibiotic left in tissues and eggs of poultry fed 1,000 and 200 ppm of CTC and OTC in basal feed mixtures. The effects of various methods of cooking the tissues and eggs and the potentiating effect of terephthalic acid (TPA) were studied. It was found that normal methods of roasting, frying, and autoclaving poultry tissue destroyed all residual CTC and OTC, even with the potentiating effect of TPA. The largest amounts of residual antibiotic were found in the liver, then breast, and then thigh tissue when assayed for CTC. Tissue assays for CTC revealed that it was not taken up as extensively as CTC and the largest amounts were found in the liver, then breast. OTC residue was seldom found in the thigh tissue. Terephthalic acid in 0.5% concentration increased the concentration found in all cases. Cooking by poaching and scrambling eggs did not destroy the antibiotic in all cases.