Int. J. One Health Vol.2 Article-11
Research Article
International Journal of One Health, 2: 75-80
https://doi.org/10.14202/IJOH.2016.75-80
Antimicrobial residues in tissues and eggs of laying hens at Chittagong, Bangladesh
2. Institute of Epidemiology, Disease Control and Research, Mohakhali 1212, Bangladesh.
3. Department of Physiology, Biochemistry and Pharmacology, Faculty of Veterinary Medicine, Chittagong Veterinary and Animal Sciences University, Chittagong 4225, Bangladesh.
4. Department of Anatomy and Histology, Faculty of Veterinary Medicine, Chittagong Veterinary and Animal Sciences University, Chittagong 4225, Bangladesh.
5. Bangladesh Council of Scientific and Industrial Research, Chittagong 4225, Bangladesh.
6. Department of Anthropology, Jahangirnagar University, Savar, Bangladesh.
7. Department of Animal Science and Nutrition, Faculty of Veterinary Medicine, Chittagong Veterinary and Animal Sciences University, Chittagong 4225, Bangladesh.
Background and Aim: Antimicrobial residue in animal food products is an important index of food safety. Antimicrobial residues could result from chemotherapeutic or chemoprophylactic use of drugs in food animals. This occurrence of residue in animal food products has received enormous worldwide attention from some local, international, and public health agencies. A crosssectional study was conducted from July to December 2009 to detect the antibiotic residues in tissues and eggs of laying hens at Chittagong of Bangladesh.
Materials and Methods: Microbial inhibition test (MIT) and thin layer chromatography (TLC) methods were used to detect antibacterial residues in poultry tissues (liver, kidney, breast, and thigh muscles) and eggs. The bacteria and pH of the MIT method were as follows: Bacillus subtilis on test agar medium with a pH of 7.2, Bacillus cereus with a pH of 6.0, and Escherichia coli at pH with an 8.0.
Results: The overall prevalence of antibiotic residues detected by MIT was 64% in liver, 63% in kidney, 56% in breast muscle, 50% in thigh muscle, and 60% in eggs. There was significant variation in results between MIT and TLC (p<0.05). Tetracycline residues were found in 48% in liver, 24% in kidneys, 20% in thigh muscles, 26% in breast muscles, and 36% in eggs. Ciprofloxacin residues were found 46% in liver, 42% in kidneys, 34% in thigh muscles, 30% in breast muscles, and 30% in eggs. Enrofloxacin residues were found 40% in livers, 36% in kidneys, 24% in thigh muscles, 20% in breast muscles, and 26% in eggs. Amoxicillin residues were found 48% in livers, 30% in kidneys, 26% in thigh muscles, 22% in breast muscles, and 24% in eggs. The most frequently detected antibiotic residues by both MIT and TLC were found in liver tissue, tetracycline (48%), ciprofloxacin (46%), enrofloxacin (40%), and amoxicillin (42%) were found in liver. Breast muscle tissue was least likely to contain antibiotic residues (24%). Tetracycline (p=0.01) and amoxicillin (p=0.03) residues had significant variation among the various poultry tissues and eggs.
Conclusion: A high percentage of tissues and eggs that could be available for human consumption had antibiotic residues. This study suggests that poultry meat and eggs should not be circulated to markets until the end of the drug's withdrawal period. It is also recommended to observe the withdrawal period of drugs before poultry slaughter or table egg distribution to avoid antimicrobial resistance and to inform both owners and consumers about the risks of antibiotic residues. Keywords: antimicrobial, eggs, microbial inhibition test, poultry, thin layer chromatography, tissues.
Keywords: antimicrobial, eggs, microbial inhibition test, poultry, thin layer chromatography, tissues.
How to cite this article: Islam A, Saifuddin AKM, Faruq AA, Islam S, Shano S, Alam M, Hassan MM. Antimicrobial residues in tissues and eggs of laying hens at Chittagong, Bangladesh. Int J One Health 2016;2:75-80.
Received: 25-09-2016 Accepted: 12-11-2016 Published online: 10-12-2016
Corresponding author: Mohammad Mahmudul Hassan E-mail: miladhasan@yahoo.com
DOI: 10.14202/IJOH.2016.75-80
Copyright: Islam, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.