Effect of cooking procedures on tylosin residues in chicken meatball

Most information about drug residues is related to their concentrations in raw products. The objective of this study was to assess the effects of various microwave and boiling treatments on the stability of different concentrations of tylosin in chicken meatballs. The chicken meatball samples (75 g) were prepared and fortified by 3 concentrations of tylosin (100, 200 and 300 μg kg^?1) and were cooked by boiling (100 °C for 10, 20, 30 min) and microwave procedure (power 450 W for 1, 1.5 and 2 min). The tylosin content was measured in raw and cooked samples through the use of high performance liquid chromatography. The microwave and the boiling process significantly reduced the tylosin. In both procedures, there were negative correlations between the length of cooking time and the reduction percentage of tylosin. In addition, tylosin reduction percentage in chicken meatball cooked by boiling depended on its concentration in uncooked samples. There was a relationship between tylosin reduction percentage and the increase in the internal temperature and weight loss during the cooking process. The results of this study indicate that tylosin residues in the food are decreased during the cooking process. Thus, given that a food product is cooked to be consumed, the surveillance of data obtained from tylosin measurement in the raw tissues samples could not be considered as consumers’ exposure to tylosin via dietary intake.