Antibiotic residues in beef from the Public Slaughterhouse, Markets and Supermarkets of Lubumbashi
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Abstract
Abstract
Background: Antibiotics are critical in managing infectious diseases in humans and animals globally. However, their irrational use in curative, preventive treatment or supplementation in animal feed has led to the development of antibiotic-resistant microbes. This study aims to improve food safety by researching and measuring three antibiotic residues, namely Oxytetracycline, Tetracycline and Ceftiofur, in beef from public slaughterhouses, markets and supermarkets in the city of Lubumbashi.
Methods: This was a cross-sectional study (from April 1 to September 1, 2020). The study population consisted of beef carcasses, with 272 samples taken from public abattoir, markets and supermarkets.
Physicochemical data were the results of analyses of meat samples. The search for and the dosage of the three antibiotics (Oxytetracycline, Tetracycline and Ceftiofur) were carried out on all the meat samples. Only the sample concentrations caught our attention. According to Beer Lambert's law, the UV/VIS T80 spectrophotometer was used to determine the concentrations of antibiotic residues in beef.
Results: 99.6% (271/272), 97.1% (264/272), and 5.1% (14/272) of the samples showed antibiotic residues of Oxytetracycline, Tetracyclines and Ceftiofur, respectively. 1.1%; 2.3% of the samples of Oxytetracycline, and Tetracycline, respectively, showed concentrations of antibiotics going beyond the maximum residue limits. The association between the origin of animals/beef and the presence of antibiotic residues was not statistically significant (p = 0.71).
Conclusion: The presence of antibiotic residues in beef marketed in Lubumbashi is a reality. Thus, improving techniques and developing new control methods to reduce the risk of consuming meat containing antibiotic residues is recommended.
Keywords: Beef, Abattoir, Residues, MRL, Markets
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