assessment of oxytetracycline residue in cooked and raw meat of chicken broilers before and after the end of official withdrawal period

The aim of this study was to determine and to compare the presence of oxytetracycline (otc) residues in raw and cooked (boiled) meat before and after withdrawal period with the maximum residue limits (mrl) using biological and physicochemical techniques. in animal building of 2000 broiler chickens (gallus domesticus, breed isa f15) and under the same conditions, 12 healthy adult chickens were selected and divided in two groups (n = 6 in each group). the sample was treated by oxytetracycline® 20% (0.4 g/kg) during 3 days. juices and muscles tissues were sampled twice for this assay: first, the broiler chickens were slaughtered (n = 6) 24 h after the third day of treatment. however, the second sampling (n = 6) was performed 24 h after the end of the withdrawal period. for each portions of sample, the juice meat and muscle tissues samples were collected after cooking at 80 °c during 45 min and after freezing/defrosting for the raw meat. biological methods consisted of using four plates test (fpt) to pre-screening and premi®test to screening. finally, to confirm and to quantify the accurate level of otc in positive samples, ultra-high-performance liquid chromatography–tandem mass spectrometry (uhplc-ms/ms) measurements were conducted. the fpt test showed that all samples were positive. while the premi®test analysis showed negative results for raw meat tested and positive results for juice of meat cooked in both samples. the obtained results using uhplc-ms/ms methods confirmed the previously results. thus, the presence of such toxic substances in our diet constitutes a major health risk for consumers, requiring the establishment of an adequate monitoring system. there is a paucity of official withdrawal periods for veterinary medicinal products in cooking meat; a relationship between the concentrations of residues of antibiotics after waiting period and cooking is not established since meat is always cooked before consumption.