35 / 2024-10-13 18:06:27

antibiotic residues in poultry meat and eggs at Khyber Pakhtunkhwa

The present research study was conducted in Food Microbiology Laboratory of Pakistan Council of Scientific and Industrial Research (PCSIR), Laboratories Complex, Jamrud road Peshawar, Pakistan. The main purpose of the study was to find out the incidence of antibiotic residues in fresh and frozen meat and eggs which are being sold and used in Khyber Pakhtunkhwa.
The meat and eggs samples were took from local markets. The fresh samples were directly processed and fresh samples were kept in refrigerator at 4ºC for three month and were then processed. The meat samples were processed and analyzed for detection of residues by Well Diffusion Method described by Chung et al, 1990. The eggs samples were analyzed by using Disc Diffusion Method described by Shahid et al, 2007. For confirmation of the type of four antibiotics (Penicillin, Amoxicillin, Ciprofloxacin and Colistin Sulphat) present in positive samples quantitatively by Thin Layer Chromatography described by Huba Kalasz, 2001.
The total amount of meat samples were 90. Out of which 45 were of each fresh and frozen. The 45 samples each of fresh and frozen were further divided into 15 each of liver, thigh and breast muscles. The total amount of egg samples were 60 (30 each of fresh and frozen eggs). The 30 eggs had further divided into each of 30 egg yolk and 30 egg albumins. The antibiotic residues were significantly present in poultry products (meat and eggs).
The experiment showed that there is huge administration of drugs in the poultry farms (broilers and also in layers farms). Even there is highly significant administration of drugs in last stages of broilers which are become ready for marketing and also in laying stages of layer birds.
The analyzed experimental data showed that 53.3% of fresh meat samples and 42.2% of frozen meat samples were positive for drug residues. From these overall results liver and thigh had the highest incidence of drug residues (50.0%) than that of breast muscle samples (43.3%). The fresh meat samples contained highest incidence of penicillin drug residues (15.6%). The frozen meat samples had highest amount of Colistin sulphat residues (6.7%). Liver contained the highest amount of penicillin drug (20.0%), thigh has more amoxicillin residues (13.3%) while breast muscle samples had high amount of amoxicillin and Colistin sulphat (10.0%). The total amount of eggs analyzed, 60% of fresh eggs samples were positive for drug residues and 53.3% of chilled eggs were positive for antimicrobial agents. Egg albumin has the highest amount of drug residues (70.0%) than that of egg yolk (43.3%).

The cold storage of more than three months has no or very little effect on the amount of drug residues already present in meat and eggs. The interaction factor between organs and its status of fresh and frozen is having P- value of 0.837 by using Pearson Chi-square test.
The two pure cultures of bacteria (Staphylococcus Aurous and Escherichia Coli) used in this study has the significant inter action with one another. The residues having zone of inhibition on S. aureus and E. coli is having P-value of 0.488 and 0.547 respectively by using Pearson Chi-square test. Both have almost the same effect on the amount of drug residues present in the samples.