Thesis:

Investigation of the residual levels of antibiotics in the meat of Poultry slaughtered in the slaughterhouse of Torbat Jam city in 1404.

The presence of antibiotic residues in poultry meat, even at low levels, is of great public health importance. Repeated consumption of contaminated food can lead to the accumulation of small but chronic amounts of drugs in the human body. A more important consequence is the development of antibiotic resistance in pathogenic bacteria. Antibiotic resistance is recognized as one of the most serious global health challenges, and the World Health Organization has repeatedly warned about the consequences of excessive and irrational use of veterinary drugs. In examining the amount of antibiotic residues in different months of the year, the results showed that out of a total of 50 samples selected, 2 samples (4% of the total samples) were positive for antibiotic residues. According to the results, the highest level of contamination was in the slaughter stages before stuffing and after evisceration, with 16.6% of the samples taken being positive. 17 samples were taken from the breast, 17 from the thigh and 16 from the shoulder, and antibiotic residues were reported in 2 of the 17 breast samples. It was well shown that there was a significant difference between the average antibiotic residues in the carcasses of slaughtered chickens and the type of antibiotic, so that the residue and MRL of fluoroquinone were significantly higher in slaughter chickens than beta-lactam. In general, the present study showed that the level of antibiotic residues in the meat of poultry slaughtered in the slaughterhouse of Torbat Jam in the first half of 1404 was low and only 4% of the samples were positive. All positive cases were related to breast meat, which could indicate the importance of paying more attention to this part of the carcass. The results obtained indicate a relatively appropriate situation of drug consumption in the region, but the presence of even a small number of positive cases reveals the need for continuous monitoring and careful supervision of antibiotic consumption. .

Keywords: Keywords: Antibiotic residues, poultry meat, contamination