الفهرس 
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Abstract
from the public health stand point of view attention must be paid, not only to the study of the nutritional benefits of meat and all of its products, but also to the safety aspects, especially to what have been concerns with the presence of harmful chemical residues such as; antibiotics and heavy metals, which increased markedly in food animals during recent years due to the misusing of therapy or the pollution of water, air and food. All this residues of great hazard on the health of the consumers and causes several clinical problems.
Therefore, a total of 330 random samples of meat (rump stick), liver and kidney (110 of each) which were collected from 110 carcasses in El-Arish abattoir and imported meat markets. The carcasses were divided based on slaughtered animal age into four groups; group I was 30 veal (< 6 months), group II was 30 adult bull (7-18 months) and group III was 30 old cow (>5 years). The group IV was represented by 20 imported frozen meat samples. All samples were analyzed for determination their content of antibiotics (ciprofloxacin and tetracycline) and heavy metals (arsenic, cadmium, copper and lead) residues.
1. Antibiotics Residues: Ciprofloxacin
The obtained results of the ciprofloxacin were 100% positive except
group I and IV where was 100% negative. The mean values of ciprofloxacin
in meat, liver and kidney of calves (group I) and imported cattle (group IV)
were 0.00 μg/g. while it significantly increased in samples of adult cattle
(group II) as following; 8.197±0.6843; 8.689±1.0440 and 10.286μg/g for
meat, liver and kidney respectively and increased in (group III) cattle more
than 5 years until the mean values reached to were 22.535±0.8745; 28.463±1.0600 and 35.848±0.9191 μg/g for meat, liver and kidney samples respectively. It is clear that kidney constitutes the highest level of ciprofloxacin concentrations levels among all examined samples followed by liver and muscle. The obtained results also shown that increased in the age of the slaughtered animals
Tetracycline
The obtained results of the tetracycline were 32.73% of the examined samples. Mean tetracycline values in the examined samples obtained from meat, liver and kidney of calves (group I) were 0.00±0.0000 μg/g; for all. While these values increased in adult age cattle from 6-18 months (group II) as following; mean tetracycline values were 11.296±0.7262 μg/g; 15.984±0.7200 μg/g and 21.032±0.8478 μg/g from meat; liver and kidney respectively. The mean values for (group III) aged cattle ≥ 5 years about 23.116±0.9047 μg/g for meat; 41.255±1.4920 μg/g for liver and 45.022±1.2220 μg/g for kidney samples. Imported cattle (group IV) mean values were 8.596±0.7348 μg/g (meat); 12.684±0.5854 μg/g (liver) and 16.832±0.5965 μg/g (kidney) samples respectively. Imported cattle (group IV) mean values were 8.596±0.7348 μg/g (meat); 12.684±0.5854 μg/g (liver) and 16.832±0.5965 μg/g (kidney) samples respectively, There was a clear age trend in the recorded levels was seen. from the obtained results it was shown that the age of the investigated animals had a significant effect (p > 0.05) on the tetracycline levels in the examined samples.
Regarding tetracycline residues a total of cattle samples were analyzed. In 100% of samples the concentration of tetracycline was lower than the (Egyptian permissible limits for tetracycline and EU Council Directive 96/23/EC) which determined the maximum residue limit (MRL) for tetracycline as follow: (100 μg/g for meat and 300 μg/g for cattle offal). The study compare its results with Egyptian Standard Organization and Quality Control (EOS, 2010) of muscle, liver and kidney and not more than 75μg/kg for ciprofloxacin and (100 μg/g for meat and 300 μg/g for cattle offal) for tetracycline our study revealed that 100% out of examined samples were less than the Egyptian permissible limits and approved for human consumption. In comparison between raw, marinated and simmered meat and offal we found mild decrease in level of ciprofloxacin and tetracycline after marinating & simmering but the simmering is more effective than marinating.
2. Heavy metals residues: Arsenic
The obtained results of the arsenic were 100% positive in all groups samples. The limit of the concentration values attained to its lowest level in the youngest age. Mean arsenic values in the examined samples obtained from meat, liver and kidney of calves (group I) were 0.67±0.0289 μg/g; 0.65±0.0339 μg/g and 1.35±0.0253 μg/g respectively. While these values increased in adult age cattle from 6-18 months (group II) as following; mean arsenic values were 2.14±0.1642 μg/g; 2.58±0.1724 μg/g and 1.35±0.0253 μg/g from meat; liver and kidney respectively. Elevated arsenic levels were found in the older cattle ≥ 5 years represented in (group III) were the mean values for about 2.39±0.0565 μg/g for meat; 3.45±0.2385 μg/g for liver and 3.08±0.1344 μg/g for kidney samples. Imported cattle (group IV) mean values were 6.74±0.4066 μg/g (meat); 7.15±0.3102 μg/g (liver) and 6.36±0.2551 μg/g (kidney) samples respectively, from the obtained results it was shown that the age of the investigated animals had a significant effect (p > 0.05) on the arsenic levels in the examined samples. Regarding arsenic residues a total of cattle samples were analyzed.
In 100% of samples the concentration of arsenic was extremely exceeded the Egyptian permissible limits for arsenic (0.10 μg/g (ppm) for meat and 0.50 μg/g (ppm) cattle offal). In comparison between raw, marinated and simmered meat and offal we found mild increase in concentration of arsenic after marinating and simmering of samples but the concentration of arsenic elevated more in case of simmering. Cadmium
The obtained results of the cadmium were 100% of the examined
samples. Mean cadmium values in the examined samples obtained from meat,
liver and kidney of calves (group I) were 0.023±0.0015 μg/g; 0.045±0.0123
μg/g and 0.026±0.0016 μg/g respectively. While these values increased in
adult age cattle from 6-18 months (group II) as following; mean cadmium
values were 0.059±0.0086 μg/g; 0.045±0.0076 μg/g and 0.068±0.0084 μg/g
from meat; liver and kidney respectively. The mean values for (group III)
aged cattle ≥ 5 years about 0.136±0.0083 μg/g for meat; 0.083±0.0015 μg/g
for liver and 0.189±0.0086 μg/g for kidney samples. Imported cattle (group
IV) mean values were 0.058±0.0084 μg/g (meat); 0.063±0.0015 μg/g for
(liver) and (kidney) samples respectively. There was a clear age trend in the
recorded levels was seen. from the obtained results it was shown that the age
of the investigated animals had a significant effect (p > 0.05) on the cadmium
levels in the examined samples.
Regarding cadmium residues a total of cattle samples were analyzed in
100% of samples the concentrations of cadmium were as following; about
25% of meat and 75% of liver samples within the Egyptian permissible limits
for cadmium (0.05 μg/g for meat, liver). While 100% of kidney samples
within Egyptian permissible limits for cadmium (1.0 μg/g for kidney of cattle)
Cooking generally increases metal concentrations in food due to the associated weight loss. In comparison between raw and marinated meat and offal we found marked increase in concentration of cadmium after marination and simmering of meat but there is mild decrease of cadmium after simmering of liver and kidney samples.
Copper
The obtained results of the copper were 100% positive in all groups’
samples. Mean copper values in the examined samples obtained from meat,
liver and kidney of calves (group I) were 1.50±0.0258 μg/g; 5.00±0.2228
μg/g and 1.77±0.0163 μg/g respectively. While these values increased in
adult age cattle from 6-18 months (group II) as following; mean copper values
were 1.53±0.0182 μg/g; 5.63±0.1858 μg/g and 1.81±0.0196 μg/g from meat;
liver and kidney respectively. The mean values for (group III) aged cattle ≥ 5
years about 1.69±0.0319 μg/g for meat; 5.76±0.1699 μg/g for liver and
2.01±0.0425 μg/g for kidney samples. Imported cattle (group IV) mean values
were 1.35±0.1438 μg/g (meat); 9.96±2.4430 μg/g (liver) and 2.78±0.2536
μg/g (kidney) samples respectively, it is clear from the above mentioned
values that liver contained the highest level of copper among the examined
samples followed by kidney while muscle contained the lowest value. From
the obtained results it was shown that the age of the investigated animals had
a significant effect (p > 0.05) on the copper levels non significant effect in
liver and kidney examined samples. Regarding copper residues a total of
cattle samples were analyzed. In 100% of samples the concentration of copper
were lower than the Egyptian permissible limits for copper (15.0 μg/g for
meat and offal).
Marinating used to prepare meat and offal before cooking may resulted in decreased copper values in meat and kidney samples while the values of copper in liver samples arisen up. In comparison between raw, marinated and simmering meat and offal we found marked decrease in concentration of copper after marinating and simmering of samples but the simmering was more effective in limitation the concentration of copper.
Lead
The obtained results of the lead were 100% of the examined samples. Mean lead values in the examined samples obtained from meat, liver and kidney of calves (group I) were 1.65±0.0129 μg/g; 1.64±0.0272 μg/g and 1.29±0.0235 μg/g respectively. While these values increased in adult age cattle from 6-18 months (group II) as following; mean lead values were 1.68±0.1180 μg/g; 0.82±0.0409 μg/g and 0.89±0.0809 μg/g from meat; liver and kidney respectively. The mean values for (group III) aged cattle ≥ 5 years about 1.86±0.0409 μg/g for meat; 1.31±0.1152 μg/g for liver and 2.65±0.1415 μg/g for kidney samples. Imported cattle (group IV) mean values were 2.60±0.2815 μg/g (meat); 1.69±0.1137 μg/g (liver) and 2.38±0.1077 μg/g (kidney) samples respectively, There was a clear age trend in the recorded levels was seen. from the obtained results it was shown that the age of the investigated animals had a significant effect (p > 0.05) on the lead levels in the examined samples. Regarding lead residues a total of cattle samples were analyzed in 100% of samples the concentration of lead was more than the Egyptian permissible limits for lead (0.10 μg/g for meat and 0.50 μg/g for cattle offal) and unsuitable for human consumption. It was observed that cooking processing resulted in marked decreased of the estimated lead concentration in the investigated samples more than raw samples but simmering has limited effect in decrease the lead level.
Finally the study concluded from results that the cooking of meat and offal has good limitation effect on antibiotics (ciprofloxacin and tetracycline) and some heavy metals (copper and lead) and has high level of other heavy metals (arsenic and cadmium).