Determination of tetracycline residues in chicken meat by liquid chromatography-tandem mass spectrometry

Cetinkaya F., Yibar A., Soyutemiz G. E., Okutan B., Ozcan A., Karaca M. Y.

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, vol.5, no.1, pp.45-49, 2012 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 5 Issue: 1
  • Publication Date: 2012
  • Doi Number: 10.1080/19393210.2012.655782
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.45-49
  • Keywords: meat, veterinary drug residues, veterinary drug residues - antibiotics, veterinary drug residues - tetracycline, veterinary drug residues - chloramphenicol, POULTRY MUSCLE, ANTIBIOTICS, HONEY
  • Bursa Uludag University Affiliated: Yes


Analysis of residual levels of tetracyclines (TCs) in chicken meat was performed using a validated liquid chromatography coupled with a tandem mass spectrometry (LC-MS/MS) technique. Overall, the recoveries for TCs ranged from 56.9% to 101.2%, with standard deviations of 4.5-13.2%. Detection limits ranged from 7.9 to 14.6 mu g kg(-1). In four of 60 samples, doxycycline (DXC) was determined in a range from 19.9 to 35.6 mu g kg(-1); and in one sample tetracycline was detected at 17.2 mu g kg(-1). Chlortetracycline (CTC) and oxytetracycline (OTC) were not detected in any of the tested samples. This study indicates that chicken meat sold in Bursa, Turkey, contained some residues of TCs. Therefore, stricter regulations for the use of antibiotics in the poultry industry and the monitoring of drug residues in chicken meat prior to marketing are needed. Finally, this method has been applied successfully for the confirmation of TCs in chicken meat.