Les résidus d’antibiotique dans les viandes

Abstract

Samples corresponding to 3 different meat products (30 white meat samples from broilers and 20 red meat (10 from sheep meat and 10 from beef) taken in the Tiaret region were analyzed for the detection of residues. of antibiotics by the four-box method . This analysis based on the use of two strains sensitive to antibiotics which are Bacillus subtilis and Micrococcus luteus. The results revealed that 46.66% white meat and 20% sheep meat contained antibiotic residues and the absence of antibiotic residues in beef .