Vol. 8, Issue 5 (2019)

Author(s):
Rajkishor Gogoi and Dulal Ch. Roy

Abstract:
The present study was undertaken to determine the effects of cooking methods like boiling, deep-frying and microwaving on Ciprofloxacin (CPR) level in chicken meat. Chicken meat samples incurred with known concentration of CPR were subjected to these cooking procedures. The cooked samples were then analysed to record the level of CPR residue using Ultra High Performance Liquid Chromatography (UHPLC) system. The results showed the reduction in concentration of CPR level after different cooking processes. The most reduced level of CPR in cooked meat samples was observed in microwaving followed by deep-frying and then boiling. The result shows significant reduction in CPR level in chicken meat after cooking. It may be concluded that cooking of meat leads to decrease in the concentration of CPR.