Vol. 43, No. 2, 1999
TYLOSIN RESIDUES IN POULTRY MEAT AFTER EXPERIMENTAL ADMINISTRATION
Nagy, J., Sokol, J., Turek, P., Cabadaj, R., Popelka, P., Korimová, ¼.
University of Veterinary Medicine
Komenskeho 73
041 81 Kosice
The Slovak Republic
Summary
Residues of tylosin after experimental (intramuscular) administration were detected. The samples were analysed both by the high performance liquid chromatography (HPLC) method and by microbiological methods. The test microorganism most sensitive to the residues of tylosin was Bacillus stearothermophilus var. calidolactis C953. The recovery from spiked poultry meat samples by the HPLC method ranged from 66.7 % (1 mg/g) to 77.6 % (0.1 mg/g). By using the HPLC method, the residues of tylosin were detected in only two samples of left breast muscle (0.025 mg/kg, resp. 0.01 mg/kg) on the first day after the final administration.
Key words: residues; tylosin; microbiological methods; HPLC method; poultry meat
This article is based on a lecture given at the conference Hygiena Alimentorum XIX (UVM Košice, October 26-28, 1998) and published in the Proceedings
References
Folia Veterinaria / 1999