Antibiotic Residues In Chicken Meat Research Articles

Underestimation of tetracycline antibiotic residues in chicken meat: The role of protein binding

Interesting variations in the analyte content were observed in chicken samples contaminated with tetracycline antibiotics (TCs) following pretreatment with various enzymatic hydrolysis before quantification by conventional analytical methods. Compared with untreated samples, the detectable contents of three TCs in protease-treated samples were 1.51 to 2.05 times higher, whereas lipase treatment did not significantly influence the contents. The marked changes following protease treatment confirmed the presence of protein-associated antibiotics. Infrared spectroscopy analysis indicated that the formation of protein-bound antibiotics resulted from non-covalent interactions between TCs and proteins. Further dissociation experiments determined that the intermolecular forces involved hydrogen bonding, hydrophobic interactions, and electrostatic attraction. Molecular docking substantiated these forces and detailed the binding mechanism at the molecular level. Moreover, the masking effect of protein binding on the determination of TCs was also evidenced in an additional 30 positive chicken samples, suggesting that the actual residue levels of TCs in protein-rich foodstuff are underestimated.

Assessment of antibiotic residues in chicken meat.

Nowadays veterinarians and poultry producers use antibiotics to increase growth rates, bird health, and feed efficiency, egg production, for preventative and therapeutic purposes, and to lessen the prevalence of poultry diseases. Most poultry producers have used a variety of antibiotics, either with or without veterinarian instruction. Although antibiotics are beneficial for the majority of their uses, their unauthorized use has resulted in residues accumulated in poultry products intended for human consumption which represents a serious risk to the general public that could be toxicological, microbiological, or immunological. This study aimed to the estimation of the residues of three major antimicrobials used in the intensive chicken-rearing systems in Egypt, namely Oxytetracycline (OTC), Gentamicin, and Ciprofloxacin. Moreover, the effect of cooking on such residues was investigated. A total of 100 chicken meat samples (breast, thigh, gizzard, liver, 25 each) were examined for detection of the aforementioned antimicrobials using the microbial inhibition assay and high-performance liquid chromatography (HPLC). Besides, samples containing the highest antimicrobial residues were examined for the effect of boiling for 30 minutes on such residues. The obtained results revealed that 23%, 21%, and 17% of the examined samples were positive for OTC, gentamicin, and ciprofloxacin residues , respectively . Cooking (boiling) for 30 minutes showed a reduction of the antibiotic residue by 88.2%, 95.2%, and 31.3%, respectively. Antimicrobial residues were detected in the chicken meat parts retailed in Egypt. Cooking can reduce the antimicrobial residues at least in part.

Sulfonamides and β-lactam antibiotic residues and human health risk assessment in commercial chicken meat sold in Nairobi City, Kenya

The use of antibiotic pharmaceuticals in chicken husbandry has risen steadily over time. Antibiotic residues in chicken meat poses risks to human health in addition to their contribution to the advancement of antibiotic resistance. Despite the increased use of antibiotics in chicken farming in Kenya, assessments of the residues and human exposure have not been conducted. In this study, the sulfonamides (SAs); sulfapyridine (SPD), sulfadiazine (SDZ) and sulfamethazine (SMZ) and the β-lactams (βLs); ampicillin (AMP), penicillin G (PEG) and amoxicillin (AMX) were determined in three chicken meat types; ex-layers, broilers, and indigenous meat marketed in Nairobi City, Kenya. Residual SAs ranged from 0.1 to 154.4 μg kg−1, with SPD recording the highest concentration in ex-layers’ chicken meat samples. A range of 19.7 to 309.0 μg kg−1of BLs was found, where the highest amount represented AMX in ex-layers. Mean AMX contents in all chicken types, and AMP in broilers were above the Maximum Residue Limits (MRLs). For SAs, only SPD mean content was above MRL in ex-layers. Human health risks from exposure to antibiotic-contaminated chicken meat was evaluated using % ADI. All tested βLs were of no risk (<1% ADI) to human health. SPD and SDZ posed considerable risk (1–5% ADI) in some chicken meat, whereas SPD in ex-layers’ chicken meat posed distinctive risk (>5% ADI) to children. Considering the co-occurrence of different types of antibiotics in same samples, obtained MRLs and % ADI (for some of the antibiotics) are indicative of potential human health risks. Information is valuable in provoking response from concerned agencies and fostering activities that advocate for judicious use of antibiotics.

Detection of antibiotic residues in chicken meat from different agro-climatic zones of Chhattisgarh, India by HPLC-PDA and human exposure assessment and risk characterization

Detection of antibiotic residues in chicken meat from different agro-climatic zones of Chhattisgarh, India by HPLC-PDA and human exposure assessment and risk characterization

Antibiotic residues in chicken meat in China: Occurrence and cumulative health risk assessment

A national survey of sixteen commonly used antibiotics in chicken meat was conducted for three consecutive years (2016–2018). A total of 4591 chicken meat samples were collected from 24 provinces in China and measured by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results revealed that all of the antibiotics studied were detected with an overall detection frequency of 20.47% and an exceeding standard rate of 2.94%. 23.62% of the antibiotic-positive samples contained two or more antibiotics. The most predominant category was tetracyclines, followed by quinolones. Geographical differences and variations with time were observed. The cumulative risk assessment of multiple antibiotics in chicken meat was performed using the hazard index (HI) method and indicated that the exposure for Chinese consumers was at an acceptable risk level. Enrofloxacin+ciprofloxacin was the biggest contributor, contributing 51% to the HI, followed by doxycycline. The results provided important references for monitoring and managing antibiotic residues in chicken meat, as well as guiding the scientific use of these antibiotics in China.

Lactobacillus Substitution as a Chicken Antibiotic Growth Promotor: A Systematic Review

Antibiotic usage in chickens can help to prevent disease and increase their growth rate. However, many farmers ignore the doses and the withdrawal time of antibiotics usage for chickens so that it can cause antibiotic residue in chicken meat. This antibiotic residue can cause health problems, so it is necessary to take action to reduce or find other alternatives for antibiotic usage in chickens. Therefore, our research objective was to summarize the records of tetracycline residue in broiler chickens. In addition, this research also identifies the effect of Lactobacillus usage as an antibiotic replacement. This research was a systematic review. The systematic review intended to synthesize in detail the information about natural ingredients for antibiotic substitutes and their effect on chicken’s growth from Google scholar, Science Direct, and Pub Med with the keywords “Tetracycline effect,” “Probiotics antibiotic,” “Lactobacillus antibiotics,” “Chicken antibiotics,” “Tetracycline residue” and “Chicken growth.” The results obtained from this systematic literature review were that the residual levels found in chicken samples from Indonesia and Egypt ranged from 0.7 to 61.05 mg/kg. In addition, the addition of Lactobacillus had a positive effect on the weight of chickens, namely the addition of 23.3 to 1421.67 g. This study concluded that the residual levels of tetracycline in chickens exceed the safe consumption limits set by the Standard Nasional Indonesia (SNI). The usage of Lactobacillus was common as feed additives.

Improved Sensitivity to Determine Antibiotic Residues in Chicken Meat by In-Line Solid-Phase Extraction Coupled to Capillary Electrophoresis-Tandem Mass Spectrometry.

Traditionally, capillary electrophoresis (CE) has been ruled out of many food safety applications, despite its inherent advantages, because its concentration sensitivity has been not high enough, mainly in relation to the monitoring of contaminants and residues, such as pesticides, veterinary medicines, environmental contaminants, toxins, etc. For this reason, researchers have proposed several strategies to overcome this limitation. So far, approaches based on chromatographic principles have been the most successful solutions. These approaches, known as in-line solid phase extraction, consist of the introduction of a small amount of stationary phase in the inlet section of the electrophoretic capillary (analyte concentrator, AC) to retain the analytes before separation takes place. In this chapter, this strategy is applied to CE coupled to tandem mass spectrometry (MS/MS) for the multiresidue detection of quinolone antibiotic residues in chicken meat. A previous sample treatment based on pressurized liquid extraction to obtain an optimum performance is also described.

Detection of Bacterial Pathogens and Antibiotic Residues in Chicken Meat: A Review.

Detection of pathogenic microbes as well as antibiotic residues in food animals, especially in chicken, has become a matter of food security worldwide. The association of various pathogenic bacteria in different diseases and selective pressure induced by accumulated antibiotic residue to develop antibiotic resistance is also emerging as the threat to human health. These challenges have made the containment of pathogenic bacteria and early detection of antibiotic residue highly crucial for robust and precise detection. However, the traditional culture-based approaches are well-comprehended for identifying microbes. Nevertheless, because they are inadequate, time-consuming and laborious, these conventional methods are not predominantly used. Therefore, it has become essential to explore alternatives for the easy and robust detection of pathogenic microbes and antibiotic residue in the food source. Presently, different monitoring, as well as detection techniques like PCR-based, assay (nucleic acid)-based, enzyme-linked immunosorbent assays (ELISA)-based, aptamer-based, biosensor-based, matrix-assisted laser desorption/ionization-time of flight mass spectrometry-based and electronic nose-based methods, have been developed for detecting the presence of bacterial contaminants and antibiotic residues. The current review intends to summarize the different techniques and underline the potential of every method used for the detection of bacterial pathogens and antibiotic residue in chicken meat.

Monitoring of Antibiotic Residues in Chicken Meat, Cow and Buffalo Milk Samples in Nepal

In animal products, antibiotic residue is a serious concern for public health in the Himalayan nation, Nepal. A cross-sectional study on antibiotic residues in chicken meat, milk samples of cows, and buffaloes was conducted in selected districts of different provinces of Nepal. Altogether 126 chicken meat samples, 42 each from Kailali (Farwestern Province), Kaski (Gandaki Province), and Nuwakot (Bagmati Province) districts were tested for tetracycline, sulphonamides, penicillin, gentamicin, streptomycin residues by the ELISA method. At Kaski district approximately 57 % (24/42), 50 % (21/42) and 83% (35/42) of meat samples were tested positive for gentamicin (mean-ppb:11.5 μg/Kg/L), tetracycline (mean-ppb:1.44 μg/Kg/L), and fluoroquinolones (mean-ppb: 11.46 μg/ Kg/L) residues respectively. In Kailali and Nuwakot district, 48% (20/42) and 50 % (21/ 42) of meat samples deemed positive for sulphonamides (mean-ppb:15.9 μg/ Kg/L) and penicillin (mean-ppb: 0.39 μg/ Kg/L) residues, respectively. Of the total 168 tests performed in milk samples from Kavre district, 55% (93/168) of the milk samples were tested positive to antibiotic residues for gentamicin, streptomycin, and sulphonamides. The chicken meat samples had antibiotic residues within the national maximum residue limit (MRL); however, milk samples exceeded the national MRL for sulphonamides residues (mean-ppb: 26.44 μg/ Kg/L). The effective surveillance for antibiotic residues in animal products should be implemented strictly in Nepal.&#x0D; Int. J. Appl. Sci. Biotechnol. Vol 8(3): 355-362

Screening of Enrofloxacin and Ciprofloxacin Residues in Chicken Meat by High-Performance Liquid Chromatography

Enrofloxacin and Ciprofloxacin antibiotics are widely used in chicken production for prophylaxis and therapeutics purposes. Existence of these antibiotic residues in chicken meat can pose hazards to human health. The present study was aimed to assess the residue level of these antibiotics in chicken meat. Chicken meat samples (including muscle, liver, kidney and fat) from poultry farms and retail market were collected. High Performance Liquid Chromatography (HPLC) was used for screening of enrofloxacin and ciprofloxacin residues in chicken meat samples. The analysis revealed that 43.58% meat samples were positive for enrofloxacin and 38.71% for ciprofloxacin residues. Out of it, 45.17% samples were having concentration above the MRL for enrofloxacin and 50.28% for ciprofloxacin. So it can be concluded that the usage of these antimicrobial in chicken lead contamination of meat and it may cause resistance in consumers and seems to be a public health threat.

Detection of Antibiotic Residues in Chicken Meat and Eggs from Traditional Markets at Yogyakarta City Using Bioassay Method

Studies on antibiotic residues content in food of animal origin are currently needed to support veterinary public health programs. The present study was described bioassay method for the detection of antibiotic residues in chicken meat and eggs from traditional market at Yogyakarta City. A number of twenty-four chicken meat samples and 24 egg samples were taken from 8 traditional markets in Yogyakarta city. Samples were examined at Centre for Veterinary Wates, Yogyakarta, Indonesia using bioassay method for screening detection of penicillin, aminoglycoside, macrolide and tetracycline residues. This bioassay method using some bacteria, such as Bacillus stearothermophillus, B. cereus, B. subtilis, and Kocuria rizophila. A percentage of the results showed that 8.33% (2/24) samples of chickens tested positively contained the oxytetracycline antibiotic residues. Meanwhile, as much as 75% (18/24) samples of positive eggs contain penicillin antibiotic residues, positive residues of aminoglycoside amounted to 12.5% (3/24) and the positive residues of oxytetracycline also amounted to 12.5% (3/24).

Prevalence of Microbial Contamination and Antibiotic Residue in Chicken Meat, Beef, and Offal in South Sulawesi

Chicken meat, beef, and offal are important animal products. They easily spoiled due to bacterial contamination and might contain antibacterial residues derived from treatments during rearing and processing. This present work aimed to investigate location- and time-dependent value of TPC (Total Plate Count), and analyze antibiotic residue present in chicken meat, beef, and offal sampled in the Province of South Sulawesi. This current study was conducted by analyzing data released from UPT. Animal Product Quality Analysis in Department of Animal Husbandry and Animal Health, Province of South Sulawesi. Our experimental design was arranged according to completely randomized design with factorial (4×3), and carried out 5 replications. The results showed that two locations (Takalar District and Palopo District) had the lowest TPC value, while Palopo City possessed the highest TPC value. Regarding to antibiotic residue, the positive sample was only found in 2015, a chicken meat sample collected in Luwu Utara District.Keywords : Total Plate Count (TPC), Antibiotic Residues.

Analysis of Amoxicillin and Tetracycline Residues in Chicken Meat Using High Performance Liquid Chromatography-Mass Spectrometry

Antibiotics are commonly used as food additives in broiler farms and their use tends to be excessive regardless and incorrect that can leave some antibiotic residues in chicken meat. The aimed of this study was to analyze on antibiotic residues level amoxicillin and tetracycline in chicken meat sold in Medan. The antibiotic residues analysis was conducted by extracting the antibiotic from chicken meat with water and acetonitrile (2:8, v/v) and detected by high performance liquid chromatography-mass spectrometry detector using C-18 column (4.6 mm i.d., length 30 mm, particle size 1.8 µm) at 35 oC, with the mobile phases, 0.1 % formic acid solution in water and 0.1 % formic acid solution in methanol with gradient elution technique at a flow rate of 0.5 ml/minute. The result exhibited that the chicken meat that were collected from five markets in Medan apparently contained antibiotic residues tetracycline . The level of tetracyclin residue in chicken meat was 0.1157-1.4436 µg/g, which exceed the maximum level for tetracyclin residue allowed in foodstuffs of animal origin which is 0.1 ug/g.&#x0D; &#x0D; Keywords: residue, antibiotic, amoxicillin, tetracycline, chicken meat

Screening of antibiotic residues in chicken meat in Bangladesh by thin layer chromatography

Objective: Screening of antibiotic residues in broiler chicken meat and liver collected from farms and local markets in Bangladesh.Materials and methods: A total of 160 samples (breast, thigh muscle and liver) were collected from markets and farms from different region of Bangladesh. PBS buffer system with trichloracetic acid and diethyl ether based sample extraction was performed. For comparison the standard antibiotics; Ciprofloxacin (CIP), Enrofloxacin (ENR), Oxytetracycline (OTC), Amoxicillin (AMOX) and Doxycycline (DOX) were prepared by dissolving in methanol. Samples were pointed on TLC plates transferred to TLC tank containing acetone-methanol (1:1) as mobile phase. Retention factor (Rf) was calculated after observing the chromatograms on UV light at 256 nm. Same Rf value of standard and sample considered similar compound. Results: Liver sample were mostly positive for antibiotics residue followed by thigh muscles and breast muscle. The frequency of antibiotic residues was highest in liver followed by thigh muscles and breast muscle. Among the antibiotics CIP ranked top in all types of sample. In breast muscle highest antibiotic was CIP (39%) followed by DOX (26%), AMOX (24%), OTC (23%) and lowest was ENR (21%). In thigh muscle, 42, 29, 28, 27 and 24% sample was positive for CIP, OTC, DOX, AMOX and ENR, respectively. Highest number of liver samples were shown positive result for all screened antibiotics (CIP-52%, OTC-46%, DOX-43%, AMOX-42% and ENR-36%).Conclusion: This study ascertained those antibiotics residues are present in chicken muscle and liver which causes serious health hazards to consumers. So proper steps should be taken to control emergence of antibiotic resistance in human being as well as in the environment.http://doi.org/10.5455/javar.2018.e257

Impact of Various Processing Techniques on Dissipation Behavior of Antibiotic Residues in Poultry Meat

Instant research was planned to study the dissipation behavior of antibiotic residues in chicken meat using various heat-processing treatments. Purposely, poultry birds were procured and administered with antibiotics for a period of 42 days. Chicken meat, after slaughtering, was processed through boiling, grilling, microwaving and roasting techniques to assess the impact of processing on antibiotic (enrofloxacin, ciprofloxacin, oxytetracycline and doxycycline) residues through high-performance liquid chromatography technique. From the obtained results, antibiotics were dissipated as a function of processing technologies. Specifically, enrofloxacin residues were reduced with roasting (68.76%) and boiling (68.18%) against unprocessed meat, while grilling (33.34%) was least effective in reducing the antibiotic residues. Overall, roasting method was effective in reducing antibiotic residues. However, boiling and microwave processing were statistically at par with each other. Moreover, oxytetracycline was decreased significantly in microwave processing (72.37%). It is suggested that the whole food chain needs to be restructured, and stakeholder should work together in controlling the use of antibiotics. Practical Applications Although poultry industry is the leading source of rapid protein to consumers, yet antibiotic residues have emerged as a leading public health concern in the developing countries. There is some unusual high prevalence of antibiotic residues in poultry feed that poses serious health risk to community. Additionally, a little research has been carried out regarding the impact of processing conditions on antibiotic residues in poultry meat with special reference to food safety situation in developing countries. In the present study, the authors have explored the impact of various food processing techniques/methods on the dissipation behavior of antibiotic residues in poultry meat. From the study findings, it is suggested that processing resulted in significant reduction in antibiotic residues. Specifically, roasting emerged as an effective approach with maximum dissipation of antibiotic residues as compared with other processing methods such as boiling, grilling and microwaving.

Screening of quinolone antibiotic residues in chicken meat and beef sold in the markets of Ankara, Turkey

This study aimed to find the effects of quinolone antibiotics in chicken and beef used in Ankara, Turkey. Total number of 127 chicken and 104 beef meat samples were collected randomly from local markets for analysis. Extraction and determination of quinolones were made by ELISA procedure. One hundred eighteen of 231 (51.1%) examined chicken meat and beef samples were found to contain quinolone antibiotic residue. Among the chicken meat and beef samples, 58 (45.7%) of chicken meat samples and 60 (57.7%) of beef meat samples were positive for quinolones, respectively. The mean levels (±SE) of quinolones were found to be 30.81 ± 0.45 µg/kg and 6.64 ± 1.11 µg/kg in chicken and beef samples, respectively. This study indicated that some chicken and beef meat sold in Ankara contains residues of quinolone antibiotics.