ANTIBIOTIC RESIDUE IN POULTRY PRODUCTS

Abstract

This study was conducted for the detection and evaluation of antibiotic residues in poultry products. This research work completed in three different phases. In the first-phase sample, survey was done in different farm houses in and around Faisalabad, and antibiotic residues were detected by microbiological assay. In the second phase, withdrawal period of fluoroquinolone antibiotics was investigated in experimental birds. Samples of liver and muscles of these experimental birds were cooked by electric and microwave ovens. All samples (serum, muscle, liver, kidney and eggs) were extracted for fluoroquinolones and quantified by HPLC with fluorescent detection. Health biomarkers of all samples were analyzed by their reference methods. Percentage of positive samples for antibiotic residues was calculated during a survey. This indicated the wide-spread use of antibiotics in most farm houses and high residue persistence in liver, heart and lung tissues. Seasonal variations were also investigated, and residue prevalence was observed in rainy season. In phase 2nd withdrawal time study, the mean concentrations (mean±SE) of fluoroquinolones were calculated. Analysis of variance and Duncan multiple range test was applied. Significant differences were observed in concentrations (in serum, muscle, liver and kidney) of fluoroquinolones in different days after slaughter. The concentrations were significantly high at day 01 and then decreased and disappeared at day 03 and day 04, respectively. Fluoroquinolones level also depleted after cooking of meat. Health biomarkers were significantly affected by fluoroquinolones in treated birds. Deposition of these antibiotic residues in edible tissues causes many hazards to human as well as animals. In phase III of this experiment, muscles and liver that were positive for their residues during different days of the washout time were subjected to two different cooking methods i. e. by electric oven and by microwave oven. On each experimental day, muscle and liver residues, concentration did decrease significantly with microwave and electric oven cooked samples, and were below the maximum residue limit (MRL) value. Left over residue in meat below MRL’ s value cause allergic or anaphylactic reaction, toxicity, killing of beneficial bacteria in animal and human intestine and occurrence of resistant strains of bacteria in human. In addition aftermath of this will affect economy as well as health of the individuals.