A study of the effect of heat treatment on furazolidone residues in liver and muscle tissues of chicken

Abstract

This study investigated the effect of deep frying (210oC/15 min) on furazolidone residues in liver and muscle tissues of
chicken. Furazolidone was administered (2 mg/kg body weight) orally to chicken daily for five days. The hens were then
sacrificed at 1, 5, 24 168 and 264 h after treatment stopped and liver and muscle tissue samples obtained. The samples
were deep fried, blended with distilled water and then centrifuged at 6000 rpm for five minutes. The supernatant was
analyzed for the concentration of the drug using a using the Delvotest SP microbiological assay. A detection limit of
11.0 g/ml was obtained with spiked liver tissues contaminated with Furazolidone. Furazolidone residues were detected
in fried liver and muscle tissues 264 h post treatment. It was concluded that furazolidone drug residues in chicken liver
and muscle tissues were not destroyed by deep frying.