One hundred random chicken breast, thigh, gizzard and liver samples (25 of each) were taken from various chicken slaughter shops at Menoufia governorate, Egypt. Each sample was wrapped via a plastic bag and putted in an ice box then transferred to the laboratory for detection of their enrofloxacin residues. As well as to evaluate the effect of different cooking (boiling) on such detected concentrations of the antibiotic residues in the chicken meat and offal. It was found that the incidence of enrofloxacin residues in different chicken muscles and giblets by MIT were 12% in breast, 20% in thigh, 20% in gizzard and 24% in liver. By HPLC levels of enrofloxacin residues (ppb) in the examined samples of chicken meat and offal were with a mean value 78.5 ± 4.1 in breast , 97.3 ± 4.9 in thigh ,182.6 ± 7.2 in gizzard & 220.1 ± 8.6 in liver, respectively. Application of boiling on the examined samples for enrofloxacin residues indicated that the heat treatment by boiling method helps in degrading the concentrations of enrofloxacin residues with mean reduction% 26.4% 24.3%, 28.9% and 31.1 after boiling of such samples respectively.
Key words: residues; enrofloxacin; HPLC; boiling.
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