Abstract
Abstract This article presents information on high performance liquid chromatography with diode array detection (HPLC-DAD) method for the simultaneous determination of six antibiotic residues (enrofloxacin, sulfadimethoxine, sulfamerazine, sulfamethoxazole, sulfamoxole, and tylosin) in three poultry tissues. The target antibiotic residues were extracted from raw poultry samples following concentration, clean-up through solid phase extraction. The data describe the extraction, determination and screening procedures of these common antibiotic residues in 111 samples of fresh and frozen poultry meats. The limit of detection (LOD) ranged from 5.37–55.4 ng/g, while the quantification limit (LOQ) was in the range of 17.9–184 ng/g, respectively, with minimal matrix effect. The calibration curves obtained exhibited a good linear response with the coefficient of determination, R2 > 0.996. Some concentrations exceeded their maximum residue limits in most samples. These findings indicated elevated levels of antibiotic residues in tissues of locally produced and illegally imported poultry meat samples.
Highlights
Solid-phase extraction and high performance liquid chromatography with diode array detection method for the determination of antibiotic residues in poultry tissues
The calibration curves obtained exhibited a good linear response with the coefficient of determination, R2 > 0.996. Some concentrations exceeded their maximum residue limits in most samples. These findings indicated elevated levels of antibiotic residues in tissues of locally produced and illegally imported poultry meat samples
Column temperature was maintained at 40 °C, and separation done under gradient elution with the organic phase increasing linearly from 5 to 30% in 6 min, and further increasing to 70% within 12 min
Summary
Veterinary antibiotics are chemically synthesized antimicrobial drugs consistently used over the years in animal production for the prevention and treatment of infectious diseases. Antibiotic residues have been reported in trace concentrations in edible parts of poultry meats [2,8] These residues may consist of the parent compounds as well as their conjugates, and possibly all could be present together resulting in direct toxic effects on consumers and allergic reactions in hypersensitive individuals, and above all antimicrobial resistance. Antibiotic residues in foods could pose serious indirect and direct long-term health hazards, and present a significant research interest due to their extensive use as well as their persistence and prevalence in animal tissues, because they portend undesirable consequences such as treatment failure and disease severity to the consumer [2,6,10]. It is necessary to provide reliable analytical data on multiresidues of different classes of antibiotics in poultry products and, in particular, those imported into Nigeria to ensure that there is no risk of secondary exposure to the consumer
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