Abstract
Nowadays, demand for foods of animal origin is not limited in terms of quantity, but also the quality, nutritional value and safety for human consumption. Animal-derived foodstuffss can contain biological and chemical hazards through a contamination process. The aim of this study was to detect antibiotic residues and microbial contaminants in animal-derived foodstuffs, i.e. chicken meat, eggs, beef and pork. Samples were collected from different traditional markets (Flamboyan, Mawar, Kemuning and Dahlia) in Pontianak city, Indonesia. Antibiotic residues in foodstuffs were detected using the bioassay method against 4 classes of antibiotics (aminoglycoside, macrolide, penicillin and tetracycline), while the tested microbial contaminants included total plate count (TPC), Escherichia coli, Coliform and Salmonella sp.. Data obtained were analyzed using descriptive statistics. The results showed that antibiotic residues were only detected in chicken products. In chicken meat, 3 (60%) samples tested positive for tetracycline, while in chicken eggs, 3 (60%) and 5 (100%) samples tested positive for aminoglycoside and penicillin, respectively. As per the SNI 7388:2009, of the analyzed samples, 12 (100%) chicken meat, 6 (75%) beef and 5 (100%) pork samples exceeded the limit for TPC; 5 (41.67%) chicken meat and 5 (100%) pork samples exceeded the limit for both coliform bacteria and E. coli; and 7 (58.33%) chicken meat and 3 (37.5%) beef samples were positive for Salmonella. In conclusion, considerable levels of microbial contamination were detected in chicken and beef products in Pontianak city.
Highlights
Food safety refers to the practices that are implemented in order to prevent contamination of food with biological, chemical and other contaminants that are capable of affecting human health
The results showed that antibiotic residues were not detected in beef and pork samples and only detected in chickenderived foodstuffs from traditional markets in Pontianak city
Chicken egg samples were screened to contain aminoglycoside in 3 samples (60%) and penicillin in all tested samples (100%)
Summary
Food safety refers to the practices that are implemented in order to prevent contamination of food with biological, chemical and other contaminants that are capable of affecting human health. Food safety has increasingly become a global issue due to a growing public attention to high-quality foods. Food contamination is of great concerns in many countries because consumption of contaminated food can cause foodborne illness. The problem of food safety is complex because it includes all foods and pre-food materials along the food chain, starting from agricultural production (upstream) up to the point of consumption by humans. Foodstuffs contaminated with biological and chemical hazards can cause widespread illness outbreaks when they are consumed by human. One of the chemical hazards exist in animal-derived foodstuffs is antibiotic residues. Antibiotic residues in food become problematic by many aspects such as bacterial resistance against antibiotic, food allergy and food poisoning
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