Investigation of tylosin and tilmicosin residues in meat by high-performance liquid chromatography method

In this study, the presence and level of macrolide group antibiotics (tylosin and tilmicosin) were analyzed by the High-Performance Liquid Chromatography (HPLC) method in a total of 126 raw meat samples, including 42 chicken breast and 84 beef neck, available for consumption in the Burdur province (Turkey).The method demonstrated good linearity (R 2 > 0.999) over the assayed concentration range (0.10-10 μg/mL).Intra-day and inter-day recoveries were used to express the accuracy of the method at three different levels of 0.5, 1, 2.5 μg/mL.Intraday recoveries and relative standard deviation values ranged from 97.270 (0.054)% to 98.643 (0.061)%, and inter-day recoveries and relative standard deviation values ranged from 97.057 (0.070)% to 98.197(0.042)%for tylosin.Intraday recoveries and relative standard deviation values ranged from 96.360 (0.065)% to 98.153 (0.046)%, and inter-day recoveries and relative standard deviation values ranged from 96.050 (0.058)% to 97.053 (0.096)% for tilmicosin.The limit of detection (LOD) value was calculated as 0.473 µg/kg for tylosin, and 0.481 µg/kg for tilmicosin; the limit of quantification (LOQ) value was calculated as 1.561 µg/kg for tylosin, and 1.587 µg/kg for tilmicosin.In general, tylosin and tilmicosin were determined in the range of 8-256 μg/kg and 30-447 μg/kg, respectively, in chicken breast meat samples; also, they were detected in the range of 36-1209 μg/kg and 30-1102 μg/kg, respectively, in beef neck meat samples.It was also found that the residues of tylosin and tilmicosin in chicken and beef meats from the market were at a much higher level than the acceptable limits specified in the regulations.This creates serious problems in terms of the ecosystem, food technology, and public health, and causes significant economic losses.