Abstract
Instant research was planned to study the dissipation behavior of antibiotic residues in chicken meat using various heat-processing treatments. Purposely, poultry birds were procured and administered with antibiotics for a period of 42 days. Chicken meat, after slaughtering, was processed through boiling, grilling, microwaving and roasting techniques to assess the impact of processing on antibiotic (enrofloxacin, ciprofloxacin, oxytetracycline and doxycycline) residues through high-performance liquid chromatography technique. From the obtained results, antibiotics were dissipated as a function of processing technologies. Specifically, enrofloxacin residues were reduced with roasting (68.76%) and boiling (68.18%) against unprocessed meat, while grilling (33.34%) was least effective in reducing the antibiotic residues. Overall, roasting method was effective in reducing antibiotic residues. However, boiling and microwave processing were statistically at par with each other. Moreover, oxytetracycline was decreased significantly in microwave processing (72.37%). It is suggested that the whole food chain needs to be restructured, and stakeholder should work together in controlling the use of antibiotics.