40 

 

Journal homepage: www.fia.usv.ro/fiajournal 

Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XIX, Issue 1 - 2020, pag. 40   -  47 

 

 

 

HEALTHY FOOD OF TEENAGERS: MONITORING THE CONTENT OF 

ANTIBIOTICS IN MEAT FROM ORGANIZED CITY MARKETS 

 
Marianna BARUS

1
, *Vita ANTSUPOVA

2
, Igor CHIFURKO

1
, Yana USHKO

2
 

 
1HSEE of Ukraine “Bukovinian State Medical University”, Chernivtsi, Ukraine 

barus.m@bsmu.edu.ua 
2Bohomolets National Medical University, Kyiv, Ukraine 

vitaantsupova@gmail.com 
*Corresponding author 

Received 29thDecember 2019, accepted 30th March 2020 

 

 

 
Abstract 
Meat is an important source of protein and a popular food product in Ukraine. A survey of teenagers 

in a secondary school in Bukovina showed that meat makes up almost half of the daily ration of 

schoolchildren. The most consumed types of meat: pork and chicken (79% of the total meat ration of 
the respondents), the most popular places for buying meat: organized urban markets (44% of the 

families of the respondents). Given the widespread use of antibiotics in animal husbandry, the problem 

of antibiotic content in meat as a food product is very important and relevant. Quality food is one of 
the components of shaping the health of the future generation. In Ukraine, the analysis of meat 

regarding the presence of antibiotic residues in laboratories in organized markets is not mandatory. 

Theoretically, the likelihood of the presence of antibiotic residues in meat and their ingress into the 

body of a teenager when eating meat is not excluded. To look into this problem, a study was conducted 
on popular meat varieties from organized markets in Chernivtsi (2017-2018) in terms of the presence 

of antibacterial residues. 

The identification of antibiotic residues in meat was carried out according to standard methods. The 
following results were obtained: 91% of meat samples contained residues of antibacterial drugs. Of 

these, 100% pork and 86% chicken (the most consumed meat) contained antibiotic residues. The most 

commonly detected antibiotics are the aminoglycoside group and the highly toxic streptomycin. 91% 

of the studied samples in 2017 contained two or more antibiotics, in 2018 – 46%. In 2018, compared 
with 2017, there was a slight decrease in the number of meat samples containing antibiotics (F = 4.3; 

p = 0.05). Studies have shown that more meat samples contain antibiotics. Given the small number of 

samples, the data obtained are preliminary and require further study. 
 

Key words: antibiotics; meat; teenagers’ food safety; quality reaction; sensitivity threshold. 

 

 

 

 

1.Introduction 

 

Nutrition is one of the most important 

factors in human health and its proper 

physical development. Food, entering the 

body, performs many important functions. 

Healthy lifestyle priorities are food safety 

and quality issues. More than 90% of 

human exposure to harmful substances 

comes from the consumption of 

contaminated food (1). Due to the fact that 

the consumption of animal products has 

http://www.fia.usv.ro/fiajournal
mailto:barus.m@bsmu.edu.ua
mailto:vitaantsupova@gmail.com


Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 1 – 2019 

 

 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO, Healthy food of teenagers: monitoring the 
content of antibiotics in meat from organized city markets, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 

40 – 47 

 

41 

 

increased significantly, there is a risk of 

co-occurrence of antibiotics with meat, 

milk, fish and eggs (2). The developing 

organism has the greatest risk of exposure 

to various biologically active substances. 

Frequent use of such products can cause 

diseases of the gastrointestinal tract, 

decreased immunity, allergic reactions and 

a number of dangerous diseases (3). Eating 

quality products will help preserve the 

health of the nation (4). 

One of the main foods is animal products. 

Almost half of the need for proteins, which 

are the basic structural elements of all 

tissues of the human body, we get with 

meat. According to the norms of a 

balanced diet a person needs an average of 

44-45 g of animal protein per day (5). The 

most protein is found in beef and chicken 

(up to 20 grams), the lowest protein 

content in pork – up to 12 grams. In 

modern animal husbandry for various 

purposes, antibiotics are widely used (6). 

The widespread use of antibiotics as 

medicines in medicine, veterinary 

medicine, various fields of agriculture, 

food and canning industry contributed to 

the creation of a special industry – the 

antibiotic industry (7). It also caused the 

emergence of semi-synthetic and synthetic 

analogues. In animal husbandry, antibiotics 

are used not only for the treatment and 

prevention of diseases, but also to 

stimulate growth, fattening, improve the 

productive characteristics of animals (8). 

As a result, the meat supplied to the 

consumer contains substances that, when 

they are received continuously, pose a 

serious risk to human health (9). 

The use of antibacterial promotes the 

formation of antibiotic-resistant bacteria in 

the body of farm animals that enter the 

food further and pose a threat to the health 

of the consumer (10). Passive use of 

antibiotics can cause intestinal dysbiosis, 

decreased immunity. A very dangerous and 

undesirable effect of antibiotics is the 

sensitization of the human body with 

subsequent allergic reactions (8). 

Penicillin, streptomycin and 

aminoglycosides are considered to be the 

strongest allergens (4; 11). Streptomycin 

and tetracycline act on pregnant women as 

teratogens, causing anomalies in 

embryonic development. Widely used in 

veterinary medicine, levomycetin, 

extremely dangerous for antibiotic 

sensitive people, can cause toxicosis, 

aplastic anemia, which turns into leukemia 

(12). 

The problem of residues of antibiotics in 

food, including their impact 

(contamination) on human health and the 

environment, is receiving great attention in 

almost all countries in Europe, Canada and 

the United States. The urgency of the 

problem is determined by three aspects: 

general biological, medical and socio-

economic, which are closely related (10). 

The general biological aspect of the 

problem is that microorganisms resistant to 

disease are trapped in the digestive canal of 

diseased humans and animals. Under the 

influence of antibiotics, sensitive cells die, 

and resistant, multiplying, become the 

predominant part of the micro flora. This 

leads to an increase in the duration of 

diarrheal and other diseases, the need to 

increase doses of drugs, which is 

undesirable both in terms of toxicity and in 

terms of the possibility of super infections. 

The problem is acute in pediatrics and in 

the clinic of immunodeficiency states (13). 

For the prevention of the adverse effects of 

the use of bioactive substances, there are 

mandatory conditions for keeping animals 

before slaughter until the antibiotics are 

completely removed from their body, but 

these conditions are not always met. 

According to literature, in Ukraine about 

30-40% of all meat contains antibiotics 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 1 – 2019 

 

 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO, Healthy food of teenagers: monitoring the 
content of antibiotics in meat from organized city markets, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 

40 – 47 

 

42 

 

(14). In Europe, this figure is less than 1% 

(10). 

Meat is one of the most sought after 

products. For healthy eating, the 

information on the presence of antibiotics 

in the meat we consume is very important. 

To study this issue, the following tasks and 

goals were set: 

To determine the meat diet of adolescents 

in Bukovina, students of Chernivtsi 

Secondary School I-III degrees №4, to 

study the content of antibiotic residues in 

meat from the markets of Chernivtsi for 

2017-2018. 

To substantiate the control of antibiotic 

content in meat in organized urban markets 

as a guarantee of a safe and healthy diet. 

 

 

2. Materials and methods 
 

In order to determine the meat diet of 

adolescents within one family, we 

conducted a survey of students of 

Chernivtsi Secondary School №4 grades 

11 to 17 years. Respondents were asked, 

with the permission of their parents, to 

voluntarily and honestly answer questions 

regarding their nutrition. Including: 

1. What meat is in your diet? 

2. Where do you usually buy meat from? 

3. In what markets do you buy meat? 

4. Do you know about the physiological 

protein intake recommended for 

adolescents? 

5. Do you know about the importance of 

animal protein for the healthy development 

of a teenager? 

6. Do you know about the content of 

antibiotics in the meat you consume? 

7. Do you know about the harm of 

antibiotics to the human body? 

Closed questions (№2, №4-7) were used 

because they are easy to handle, in 

addition, the respondent answers the 

question more willingly and quickly. As 

well as open-ended questions (№1, №3) 

were used in order not to influence the 

respondents by the researcher’s opinion, to 

direct further work and to narrow the circle 

of purchase of products. 

During 2017-2018, 23 meat samples from 

the Chernivtsi market were surveyed. For 

qualitative reactions, we used a concentrate 

extract from the test sample of meat, which 

was prepared for each sample separately 

(13). Weighing the prepared minced meat 

according to state standard 20235.0-74, 

weighing 5 g, was transferred into a 

conical flask of 20 ml of twice boiled 

distilled water; with shaking three times, 

withstood for 15 min. The resulting extract 

was filtered. The filtrate was used to 

perform qualitative reactions. For the study 

of each sample, 13 standard qualitative 

reactions were performed (15). 

Antibiotics are chemical compounds that 

have certain chemical functional groups, 

each of which can be determined by an 

appropriate qualitative reaction. Due to the 

fact that amino acids, which are a 

component of animal protein, may have 

identical functional groups with antibiotics, 

they were denatured by ten minutes of 

boiling the filtrate (14). 

It should be noted that in the samples 

tested, the initial concentration is much 

lower than the concentration of these 

substances in the animal body. For each of 

the qualitative reactions, there is a concept 

known as a "threshold of sensitivity" that is 

directly dependent on the concentration of 

the substance being determined. That is 

why when studying the filtrate of one 

sample in the experimental series of 

qualitative reactions in some cases, we 

observed the formation of sediment, gas 

release, turbidity were interpreted as a 

positive analytical effect of "+" (positive 

reaction); in others, these signs were 

absent, which was interpreted as a negative 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 1 – 2019 

 

 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO, Healthy food of teenagers: monitoring the 
content of antibiotics in meat from organized city markets, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 

40 – 47 

 

43 

 

analytical effect of "-" (negative reaction) 

(14). 

Qualitative analysis of the presence of 

antibiotics in the samples was carried out 

taking into account the chemical 

classification of antibiotics by standard 

methods. 

Tetracyclines 

Reaction I. The reaction is carried out with 

concentrated sulfuric acid. As a result, 

tetracycline derivatives are formed that 

have a specific color. 

Reaction II. Formation of colored complex 

salts in an alcohol medium from ferric (III) 

chloride is brown or reddish brown. 

Reaction III. Formation of colored 

complexes with cuprous salts (II), zinc. 

Antibiotics of aromatic series Reaction 

IV. Hydrolytic cleavage reactions are used 

in acidic or alkaline media, with 

subsequent identification of the products 

formed. Thus, when heated with 

levomycetin with sodium hydroxide 

solution, a yellow color first appears, 

which turns to red-orange (due to the 

formation of acinitroform), and further 

heating produces a brick-red precipitate 

and an ammonia odor. 

Reaction V. Levomycetin stearate when 

heated with hydrochloric acid concentrated 

hydrolyzes – stearic acid is formed, which 

floats to the surface in the form of oily 

droplets that solidify upon cooling. 

Reaction VI. In the rapid analysis, the 

reaction of levomycetin with cuprum (II) 

sulfate in an alkaline medium is used in the 

presence of n-butanol – the alcohol layer is 

colored in blue-violet due to the formation 

of a complex salt.  

Penicillins 

Reaction VII. Non-pharmacopoeial 

reactions: reaction of formation of cuprum 

(II) (green) or ferum (III) (red) of 

penicillinohydroxamates after 

hydroxylaminolysis of the β-lactam cycle 

of penicillins. 

 

 

Cephalosporins 

Reaction VIII. Under the action of a 

mixture of sulfuric and nitric acids, 

cephalexin turns yellow, cephalothin turns 

olive green, then it turns red-brown. 

Streptomycin 

Reaction IX. When interacted with ferric 

ions (III) in an acidic environment, maltol 

forms compounds that have a purple color. 

Express methods of identification of 

streptomycin: 

Reaction X. Isolation of ammonia by 

heating the substance with sodium 

hydroxide solution. 

Reaction XI. Formation of brown color 

with potassium tetraiodomercurate alkaline 

(Nessler reagent). 

Reaction XII. Formation of red precipitate 

when heated with copper-tartrate reagent 

(aldehyde group). 

Aminoglycosides 

Reaction XIII. Reaction to the aliphatic 

amino group of aminoglycosides – violet 

color is formed when heated with 

ninhydrin. 

The results of qualitative reactions to the 

content of antibacterial drugs in the test 

samples are shown in tables 1, 2. 

 

3. Results and Discussion. 
 

A survey of schoolchildren (286 

respondents) of the Chernivtsi secondary 

school №4 showed the following results: 

48% – most often use pork; 44% buy meat 

in organized city markets; 62% – recognize 

the importance of animal protein for the 

healthy development of adolescents; 93% – 

do not reliably know about the presence of 

antibiotics in the purchased meat; 61% of 

respondents are aware of the dangers of 

these substances for the human body. 

79% of the meat from the diet of 

Chernivtsi teenagers is pork and chicken. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 1 – 2019 

 

 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO, Healthy food of teenagers: monitoring the 
content of antibiotics in meat from organized city markets, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 

40 – 47 

 

44 

 

This result of the survey prompted us to 

investigate the content of antibiotics 

primarily in the most common types of 

meat from organized markets in 

Chernivtsi. 

For the study of antibiotic content in meat 

samples, 156 qualitative reactions were 

performed in 2017, 28 of which gave a 

positive analytical effect, in 18% of 

specific reactions had a sufficient threshold 

for sensitivity in antibiotic meat samples 

tested (Table 1). 

It should be emphasized that 100% of the 

tested samples showed the presence of 

antibiotics. Most often, the positive 

reactions were for the following groups: 

aminoglycosides – 100% (reaction XIII); 

tetracycline – 50% (reaction II); aromatic 

antibiotics and streptomycin – 42% 

respectively (reactions IV; XI). 
 

Table 1 

The results of the study of the presence of antibacterial preparations in meat products from the 

markets of Chernivtsi for 2017 

 

№ 

meatsample 
Kindofmeat Samplingmarket 

Reactionnumber 

ІІ ІV XI XIII І,ІІІ,V,VІ,VІІ,VІІІ,ІХ,Х,ХІІ 

1. Rabbit Lower + - - +  

 

 

 

All samples had a negative 
analytical effect 

2. Chicken Main + + + + 

3. Pork Main - + + + 

4. Chicken Main + + - + 

5. Veal Central - - - + 

6. Pork Central - - + + 

7. Chicken Central - + - + 

8. Chicken Lower - - - + 

9. Veal Main + - - + 

10. Veal Central + + - + 

11. Pork Central + - + + 

12. Pork Lower - - + + 
I; II; III; IV; V; VI; VII; VIII; IX; X; XI; XII; XIII – see Materials and Methods Division; "+" – positive reaction; "-" – is a 
negative reaction. 

 

More than one type of antibiotic was 

detected in 91% of the samples. Such data 

are cause for concern, since they indicate 

the likelihood of concomitant uncontrolled 

penetration of antibiotic residues into the 

body of a teenager during meat 

consumption, which can have adverse 

consequences. In the theoretical part of our 

work we have described the negative 

impact of these substances on the body. 

To study the content of antibiotics in meat 

samples in 2018, we performed 143 

qualitative reactions, 21 of which gave a 

positive analytical effect, that is, 15% of 

specific reactions had a sufficient threshold 

for the detection of antibiotics in the tested 

meat samples (Table 2).  

This is a 3% decrease compared to 2017, 

which may indicate a decrease in the level 

of antibiotics in consumed meat. 

It should be emphasized that in 18% (two 

samples: №1 chicken; №2 rabbit), the 

qualitative reactions gave a negative 

analytical effect, that is, we can assume 

that the tested meat contains no antibiotics, 

but 82% (9 samples) – contains 

antibacterial residues. More than one type 

of antibiotic was detected in 46% (5 

samples), which means that while 

consuming meat, although in residual 

quantity, a complex of dangerous groups of 

antibacterial drugs falls (see Table 2).  

 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 1 – 2019 

 

 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO, Healthy food of teenagers: monitoring the 
content of antibiotics in meat from organized city markets, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 

40 – 47 

 

45 

 

Most often in 2018, meat samples tested 

positive for the following antibiotic 

groups: streptomycin – 64% (reaction XI); 

aminoglycosides – 46% (reaction XIII); 

tetracyclines – 46% (reaction I); aromatic 

antibiotics – 36% (reaction IV) (see Table 

2). 

Table 2 

The results of the study on the presence of antibacterial preparations in meat products from the 

markets of Chernivtsi for 2018 

№ 

meatsample 
Kindofmeat 

Sampling 

market 

Reaction number 

І ІV XI XIII 

ІІ,ІІІ,V,VІ,VІІ,VІІІ,ІХ,Х,ХІІ 

1. Chicken Central - - - -  

 
 

 

All samples had a negative 

analytical effect 

2. Rabbit Main - - - - 

3. Chicken Lower - - - + 

4. Veal Central + + + + 

5. Pork Central + + + - 

6. Veal Central + - + + 

7. Chicken Main - - - + 

8. Pork Lower - - + - 

9. Pork Main + + + - 

10. Veal Central - - + - 

11. Pork Central + + + + 
Notes:I; II; III; IV; V; VI; VII; VIII; IX; X; XI; XII; XIII – see Materials and Methods Division; "+" – positive 

reaction; "-" – is a negative reaction. 

 

In 2018, the content of two or more 

antibiotics in the tested samples was 1.8 

times lower than in 2017, which may 

indicate a decrease in the amount of 

incoming residues of various groups of 

antibacterial drugs in the consumer's body. 

The validity of the difference (F=4.3; 

p˂0.05) was confirmed by the Fisher test. 

This result is encouraging. However, the 

number of meat samples containing highly 

toxic streptomycin has increased. 

Interestingly, chicken sample №1, 2018 

did not contain antibiotic residues, and 

sample №2, 2017 revealed 4 different 

groups (see Tables 1 and 2). This case 

indicates that the content of harmful 

substances in the meat does not depend on 

its type. For safe nutrition, you must focus 

on the authority of the manufacturer and 

the protocols of laboratory testing of meat 

products. 

During the experiment, it was found that 

only 9% of meat (2 of 23 samples: chicken 

and rabbit) were not contaminated with 

antibacterial agents. The most common 

type of meat pork in 100% (8 samples) 

contained antibiotics, chicken – 86% (6 out 

of 7). All veal samples contained 

antibiotics. Half of the rabbit samples were 

contaminated with antibacterial agents. 

Available materials encourage the 

dissemination of information on the basics 

of safe and balanced nutrition among 

adolescents and indicate the need for 

educational work among the population. 

Based on an experimental study of the 

antibiotic content in meat consumed by the 

population of Chernivtsi, we give some 

recommendations on how to eliminate the 

passive use of antibiotics from our menu: 

1. Meat must be soaked in salted water for 

several hours (the minimum procedure 

should be 15 minutes). 

2. Boil meat for 20-30 minutes and drain 

the broth. Statistics show that boiling for 3 

hours reduces the content of antibiotics by 

90%. In this case, 70% of the harmful 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 1 – 2019 

 

 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO, Healthy food of teenagers: monitoring the 
content of antibiotics in meat from organized city markets, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 

40 – 47 

 

46 

 

substances go into the broth, so it must be 

drained. 

3. To minimize the consumption of by-

products (kidneys, liver), since they have 

the highest accumulation of harmful 

substances (4). 

4. Buy meat from certified sellers and 

private producers who meet the health 

standards of their products. 

5. Require lab meat testing protocols. If 

consumers pay more attention to the 

quality of what they buy, then 

entrepreneurs will also have to improve 

production technologies and, eventually, 

we will be able to eliminate antibiotics 

from the menu. 

6. If you do not like cooked meat, you can 

use the oven. Antibiotics are starting to 

split already at 130°C. 

7. When dividing the meat, be sure to 

remove the skin. In it often accumulate 

harmful substances. 

8. It is also important to store the meat 

properly. To do this, select a separate shelf 

in the freezer, preferably the bottom. 

Freezing meat reduces antibiotic content 

by 20-25%. 

9. Never buy foods with a very long shelf 

life: they contain many harmful substances 

and toxins. 

Eating quality products will help keep the 

younger generation healthy. 

 

4. Conclusion 

79% of the entire meat diet of adolescents 

is pork 48% and chicken 31%; 

91% of the test meat is contaminated with 

antibacterial residues. The most commonly 

used types of meat, such as pork and 

chicken, contained antibiotic residues in 

100% and 86% of the samples, 

respectively. 

Residues of antibiotics from the group of 

aminoglycosides and streptomycin were 

most often found in the studied meat 

samples. 

9% of meat (one sample of chicken and 

rabbit meat) was not contaminated with 

antibacterial agents. 

The content of harmful substances in meat 

does not depend on its type. For safe 

nutrition, it is necessary to focus on the 

authority of the manufacturer and the 

protocols for laboratory studies of meat 

products. 

Laboratory monitoring of the content in 

antibiotics in meat in organized urban 

markets, as a guarantor of a safe and 

healthy diet, is advisable. 

In order to disseminate information about 

safe balanced nutrition, educational 

conversations are necessary. 

Given the small number of samples, the 

data obtained are experimental in nature 

and require further study. 

 

5. Acknowledgements 

The authors are grateful to Tatyana 

Golubchik, biology teacher at General 

Education School of І-III Degrees №4, 

Chernivtsi, Ukraine, for their help in 

conducting a survey of schoolchildren. 

 

6. References 
 

[1] ASHRAF N., RASHID A., NAZ U., ASHRAF 

M.M., KHALIQ S., KHAN I.A., NAZIR A., 

MOHSIN N.U., SARWAR A., ASIF R. & MALIK 

A. Detection of Antibiotics Residues in protein 

containing diets (Meat and Eggs) of human through 

different methods. J Univ Med Dent Coll 9:1-

11. (2018). 
[2] Codex Alimentarius Commission (CAC). 

Maximum Residue Limits (MRLs) and Risk 

Management Recommendations (RMRs) for 

Residues of Veterinary Drugs in Foods. CAC/MRL 

2-2017. Updated as at the 40th Session of the 

Codex Alimentarius Commission. (2017). 

[3] DARKO G., BORQUAYE L.S., 

ACHEAMPONG A., OPPONG K. Veterinary 

antibiotics in dairy products from Kumasi, Ghana. 

Cogent Chem 1;3:1343636. (2017). 

[4] AL AWAR M.S., AL SHAIBANI E.A., SALIH 
E.M. & AL ERYANIM M.A. (The Protective 

Effect of Nabk Honey against Pathological Effects 

of Penicillin and Streptomycin on Histological 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 1 – 2019 

 

 

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO, Healthy food of teenagers: monitoring the 
content of antibiotics in meat from organized city markets, Food and Environment Safety, Volume XIX, Issue 1 – 2020, pag. 

40 – 47 

 

47 

 

Structure and Functions of Guinea pigs Liver. J. 

Appl. Pharm. 3:S1–S6. (2013). 

[5] BAYNES R.E, DEDONDER K., KISSELL L., 

MZYK D., MARMULAK T., SMITH G., TELL L., 

GEHRING R., DAVIS J. & RIVIERE J. E. Health 

concerns and management of select veterinary drug 

residues. Food Chem Toxicol 29:112-22. (2016). 

[6] AL-MASHHADANY D.A., NAHLA A.A., 

ZAKI A.M. & MOHAMMAD V.S. Detection of 
Antibiotic Residues among Poultry Meat in Erbil 

City and Impact of Thermal Processing on 

Remnants. Res J Life Sci Bioinform Pharm Chem, 

3:237-47. (2018). 

[7] ELNASRI H.A., SALMAN A.M. & EL RADE 

S.A. Screening of Antibiotic Residues in Poultry 

Liver, Kidney and Muscle in Khartoum State, 

Sudan. J. Appl. Ind., 2:116–122. (2014). 

[8] El-WEHEDY S.E., DARWISH W.S., 

THARWAT A.E. & HAFEZ A.E. Estimation and 

Health Risk Assessment of Toxic Metals and 

Antibiotic Residues in Meats Served at Hospitals in 
Egypt. J Vet Technol 9: 2. (2018). 

[9] AHMEDIN ABDUREHMAN MUSA. Effect of 

different packaging methods on consumers eating 

quality of beef. Journal of Faculty of Food 

Engineering, Ştefan cel Mare University of 

Suceava, Romania V. XVIII, Issue 3, p. 235-245. 

3:S1–S6.(2019).

 

[10] PACHECO DE CARVALHO B.R. Economic 

Efficiency, Markets, Institutions and Food Security. 

Int. J. Food System Dynamics, 4(2): 88-105.(2013). 

[11] PYUN C.W., ABD EL-ATY A.M., HASHIM 

M.M.M., SHIM J.H., LEE S.K., CHOI K.D., 

PARK K.H., SHIN H.C. & LEE C. Monitoring of 

streptomycin and dihydrostreptomycin residual 

levels in porcine meat press juice and muscle via 
solid-phase fluorescence immunoassay and 

confirmatory analysis by liquid chromatography 

after post-column derivatization. Biomed. 

Chromatogr, 22: 254–259. (2008). 

[12] PEGAH A., INGELA L., BARBRO S. & 

KARIN Ö. Green-Lean Synergy – Root-Cause 

Analysis in Food Waste Prevention. Int. J. Food 

System Dynamics, 6 (2): 99-109. (2015). 

[13] SHALABY A., SALAMA N.A., ABOU-

RAYA S.H., EMAM W.H. & MEHAYA F.M. 

Validation of HPLC method for determination of 

tetracycline residues in chicken meat and 
liver. Food Chem. 124:1660–1666. (2011). 

[14] BEZUGLIY P.A. Pharmaceutical Chemistry. 

Vinnytsia: The New Book, 560 p. (2006) 

[15] MOHAMED G.G., KHALIL S.M. & 

MAHMOUD S.H. Spectrophotometric 

Determination of Some Fluoroquinolone Drugs in 

Tablets. World J. Pharm. Pharm. 3:844–857. 

(2013).