Title of article :
Occurrence of Tetracycline Residue in Table Eggs and Genotoxic Effects of Raw and Heated Contaminated Egg Yolks on Hepatic Cells
Author/Authors :
KAMALI, Abbas Food Security Research Center - Department of Food Hygiene and Safety - Qazvin University of Medical Sciences, Qazvin, Iran , MIRLOHI, Maryam Food Security Research Center - Department of Food Science and Technology - School of Nutrition and Food Science - Isfahan Uni-versity of Medical Sciences, Isfahan, Iran , ETEBARI, Mahmod Department of Pharmacology - Isfahan Pharmaceutical Sciences Research Center - School of Pharmacy and Pharmaceutical Sciences - Isfahan University of Medical Sciences, Isfahan, Iran , SEPAHI, Sohila Department of Pharmacology - Isfahan Pharmaceutical Sciences Research Center - School of Pharmacy and Pharmaceutical Sciences - Isfahan University of Medical Sciences, Isfahan, Iran
Pages :
9
From page :
1355
To page :
1363
Abstract :
Background: This study measured tetracycline residue in table eggs sampled from Isfahan markets in 2015 and assessed the toxic effects of heated egg yolk on hepatic cells
Methods: Forty commercial and six locally produced eggs were randomly collected and tested for tetracycline resides using competitive ELISA with a mean recovery value of 65.22% and limit of detection (LOD) of 4 ng/g. For the seven most contaminated samples, albumen and yolk were examined individually and, despite the very low detected level in the yolk, the samples were subjected to boiling for 10 min. Finally, the DNA damaging properties of the raw or treated egg yolks on hepatic cells were investigated using the comet assay.
Results: The residue levels ranged from
Keywords :
Comet assay , Boiling , Egg , Tetracycline residues
Journal title :
Iranian Journal of Public Health
Serial Year :
2020
Record number :
2519864
Link To Document :
