A Study of some quality indicators and effect of freezing on antibiotic residue in chicken meat

This study meticulously investigated antibiotic residue profiles of fresh and frozen chicken meat collected from major Egyptian governorates. We assessed the presence of some antibiotic residues, (Gentamicin, Oxytetracycline, and Amoxicillin), and our findings underscore the widespread presence of critical antibiotic residues in poultry meat. This raises significant concerns regarding food safety and the potential development of antimicrobial resistance (AMR), alongside possible toxicological effects on humans.Furthermore, freezing samples for extended periods significantly decreased most antibiotic residues for gentamicin and oxytetracycline and on the other hand amoxicillin residues was undetected after 3 months of freezingThese findings stress the necessity of controlled storage conditions to reduce residue persistence.These findings collectively pose a significant concern for public health, given the established links between antibiotic exposure through food and the escalating crisis of AMR, as well as the direct presence of antibiotic residues.