육류중 잔류 항생물질 및 테트라싸이클린 조사

Detection of Residual antibiotics and tetracyclines in beef, pork and chicken

The purpose of the survey were determined the residual antibiotics and tetracyclines in beef(n=1,364), pork(n=2,817) and chickens(n=1,921) by the EEC 4-plate method, Charm IIand HPLC. The results were summarized as follows ; 1. The recovery rates in spiked samples were 98.8-107.2% for oxytetracycline(OTC), 33.2-48.6% for tetracycline(TC) and 64.1-72.3% for chlortetracycline(CTC) at 0.05-0.1ppm by HPLC using MSPD. 2. Residues of antibiotic were detected from 10 beef(0.75%) and 36 pork(1.31%) by EEC 4-plate method. In case of chickens were not detected. 3. Twenty-eight from 46 positive samples by the EEC 4-plate method were classified as TCs(60.9 %) by Charm II and TC of 12 samples were detected by HPLC. 4. Ten samples were detected levels of OTC ranging from 0.035 to 0.635 ppm and 3 samples were levels of CTC ranging from 0.066 to 0.150 ppm. OTC and CTC levels in 3 beef and 4 pork samples were exceeded the current tolerance level of 0.1 ppm.