Studies on Antimicrobial Residues in Table Egg

This book introduces a study about the prevalence of four used antimicrobials (chlortetracycline, sulfanilamide, enrofloxacin and ciprofloxacin) in table egg. A total of 2500 egg samples collected from layer farms were screened using Premi test for the presence of antimicrobials in egg white and egg yolk. (12.8%) of the samples examined were found positive. Egg white has(8%)prevalence percentage and egg yolk has(4.3%). HPLC was used for identification and quantification of the antimicrobials. Decreases in the antimicrobial residues concentrations of the four examined antimicrobial drugs were appreciable after boiling at 100 C for 15 minutes and frying at 160 C for 5 minutes, more than 90% of the initial concentration were reduced for some drugs. Whereas, decreases were less upon storage at refrigeration at 10 C for four weeks and after storage at room temperature at 25 C for tow weeks.