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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Animal Metabolism-Agricultural Chemicals Research » Research » Publications at this Location » Publication #196302


item Smith, David
item Byrd Ii, James
item Anderson, Robin

Submitted to: American Chemistry Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 5/31/2006
Publication Date: 9/10/2006
Citation: Smith, D.J., Byrd Ii, J.A., Anderson, R.C. 2006. Effect of dose on residues and disposition of an experimental 36cl-chlorate product in broilers. American Chemistry Society Abstracts. San Francisco, CA, Sept. 10-14, 2006.

Interpretive Summary:

Technical Abstract: Because pathogenic Salmonella species and E. coli O157:H7 have significant impacts on human health and on the food animal industry, pre-harvest intervention techniques are being pursued to control these bacteria in food animals. An experimental sodium chlorate product (ECP) consistently reduces or eliminates the number of Gram-negative pathogens in the gastrointestinal tracts of live food animals and is being developed as a pre-harvest food safety tool. The objective of this study was to determine the effect of ECP dose on the metabolism and residues of chlorate in broilers. Twelve broilers (2.69 +/- 0.34 kg) were randomly allocated to three groups (n= 4 birds per group) to receive 7.5, 15.0, and 22.5 mM doses of 36Cl-ECP in drinking water (500 mL) during a 48-h exposure period. Feed was withdrawn from broilers 10 h prior to slaughter and birds were killed at 54 h. The cumulative excretion of radiochlorine was 69.4 +/- 8.9, 77.9 +/- 25.8, and 75.5 +/- 4.9% for the low, medium, and high doses, respectively. Total radioactive residues in edible tissues increased with dose in the following rank order adipose tissue </= to white skeletal muscle < dark skeletal muscle < liver </= gizzard ,/= skin with adhering adipose tissue. Residues of parent chlorate were generally less than 1% of the total residue in edible tissues with chloride residues composing the balance. Tissue residues of chlorate do not appear to be a limitation in its development as a pre-harvest food safety tool.