Impact of Antibiotics Residues on Food Microbiological Quality in Togo: Cases of Chicken Meat and Eggs

Abstract Purpose: The use of antibiotics in veterinary medicine has greatly promoted the intensification of animal production in recent decades. However, the improper use of these veterinary antibiotics causes their residues to be present in foodstuffs of animal origin and thus creates public health issues. Thus, the aim of this study is to assess the impact of the presence of antibiotic residues on bacteriological quality of meat and chicken eggs in Togo.Methodology: a survey was carried out among hundred chicken farmers in six markets in the city of Lomé. Then, AFNOR's routine method and the rapid Test method (Premi test) were used to assess the bacteriological quality and the presence of antibiotics in Chicken meats (54 samples) and eggs (36 samples). The statistical analysis is done with software SPSS v25.Results: The results of surveys of our operators have shown that broilers and laying hens are the most represented in the six markets. None of the interviewees ever received any training in biosecurity, food security and good hygiene practice. Out of 90 samples analyzed, 18.89% are positive for antibiotic residues with 99.51% of correlation between antibiotic residues and origin of the sample (p<0.05). Regarding microbiological quality, 16,7% (13/78) of compliance sample are positive to antibiotic residues and 33.3% (4/12) of no compliance sample are positive for antibiotic residues with 92.91% of correlation between microbiology quality and antibiotics residues (p <0.05).Conclusion: The presence of antibiotic residues in the chicken meat and eggs influence the detection of microorganisms. This leads to a food security problem in Togo.

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

Acta Veterinaria Indonesiana ◽

10.29244/avi.0.0.1-6 ◽

2020 ◽

pp. 1-6

Author(s):

Dyah Ayu Widiasih ◽

Yatri Drastini ◽

Doddi Yudhabuntara ◽

F. Lintang R. Daru Maya ◽

Prisha Lini Sivalingham ◽

...

Keyword(s):

Chicken Meat ◽

Animal Origin ◽

Antibiotic Residues ◽

Traditional Markets ◽

Bioassay Method ◽

Food Of Animal Origin ◽

Meat Samples ◽

Tetracycline Residues ◽

Meat And Eggs ◽

Yogyakarta City

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).

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Detection of antibiotic residues among raw beef in Erbil City (Iraq) and impact of temperature on antibiotic remains

Italian Journal of Food Safety ◽

10.4081/ijfs.2019.7897 ◽

2019 ◽

Vol 8 (1) ◽

Cited By ~ 1

Author(s):

Dhary Alewy Al-mashhadany

Keyword(s):

Public Health ◽

Bacillus Subtilis ◽

High Temperature ◽

Antibiotic Residues ◽

Retail Markets ◽

Antibiotics Residues ◽

The Impact

The presence of antibiotic residues in beef is considered a serious threat to public health. This study aimed to detect antibiotic residues in raw beef and the impact of low and high temperature treatments on residues persistence. A total of 250 sampleswere collected from retail markets in Erbil city (Iraq) and analyzed microbiologically in plates pre-inoculated with Bacillus subtilis. The overall occurrence of antibiotics residues was (10.8%).The highest rate was detected in January (16.7%). Cooking for thirty minutes completely deactivate antibiotic residues against the challenged bacterium. In conclusion, the presence of antibiotic residues in beef samples in Erbil city was high and their persistence is markedly reduced by cooking.

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Antibiotic Residues and Microbial Contamination in Animal-Derived Foodstuffs in Pontianak City, Indonesia

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2020.015.03.3 ◽

2020 ◽

Vol 15 (3) ◽

pp. 152-161

Author(s):

Yuli Arif Tribudi ◽

Oke Anandika Lestari ◽

Musa Alfius ◽

Arif Hidayatullah

Keyword(s):

Microbial Contamination ◽

Chicken Meat ◽

Coliform Bacteria ◽

Animal Origin ◽

Plate Count ◽

Human Consumption ◽

Antibiotic Residues ◽

Beef Products ◽

Microbial Contaminants ◽

Pork Samples

Nowadays, demand for foods of animal origin is not limited in terms of quantity, but also the quality, nutritional value and safety for human consumption. Animal-derived foodstuffss can contain biological and chemical hazards through a contamination process. The aim of this study was to detect antibiotic residues and microbial contaminants in animal-derived foodstuffs, i.e. chicken meat, eggs, beef and pork. Samples were collected from different traditional markets (Flamboyan, Mawar, Kemuning and Dahlia) in Pontianak city, Indonesia. Antibiotic residues in foodstuffs were detected using the bioassay method against 4 classes of antibiotics (aminoglycoside, macrolide, penicillin and tetracycline), while the tested microbial contaminants included total plate count (TPC), Escherichia coli, Coliform and Salmonella sp.. Data obtained were analyzed using descriptive statistics. The results showed that antibiotic residues were only detected in chicken products. In chicken meat, 3 (60%) samples tested positive for tetracycline, while in chicken eggs, 3 (60%) and 5 (100%) samples tested positive for aminoglycoside and penicillin, respectively. As per the SNI 7388:2009, of the analyzed samples, 12 (100%) chicken meat, 6 (75%) beef and 5 (100%) pork samples exceeded the limit for TPC; 5 (41.67%) chicken meat and 5 (100%) pork samples exceeded the limit for both coliform bacteria and E. coli; and 7 (58.33%) chicken meat and 3 (37.5%) beef samples were positive for Salmonella. In conclusion, considerable levels of microbial contamination were detected in chicken and beef products in Pontianak city.

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Will novel coronavirus (Covid-19) pandemic impact agriculture, food security and animal sectors?

Bioscience Journal ◽

10.14393/bj-v36n4a2020-54560 ◽

2020 ◽

Vol 36 (4) ◽

Cited By ~ 4

Author(s):

Mahmoud F. Seleiman ◽

Shaimaa Selim ◽

Bushra Ahmed Alhammad ◽

Basmah M. Alharbi ◽

Fernando Cezar Juliatti

Keyword(s):

Food Security ◽

World Market ◽

The Novel ◽

Adverse Impacts ◽

The World ◽

Novel Coronavirus ◽

The Impact ◽

Meat And Eggs ◽

Great Danger ◽

Agricultural Food

The whole world is in a great danger due to the novel coronavirus (COVID-19) pandemic. In December 2019, the outbreak of COVID-19 took place in Wuhan, China and then rapidly spread all over the world. The current study provides potential expectations for the adverse impact of (COVID-19). The global infection affected globe on agricultural level such as agriculture, food supplies and animal production sectors. Till today, 29th April 2020, there is no vaccine available for treating novel coronavirus, consequently, the outbreak resulted in closing borders and reducing production following social distancing measures. This short communication illustrates the possible implications and expected outcomes of the outbreak of coronavirus (COVID-19) on agricultural, food security, integrated pest management (IPM), animal productivity; and it predicts, as well, the possible adverse impacts on the economy worldwide. Brazil has one of the most important tropical agriculture in the world, being a leader in soybean production in the world. This chain impacts others such as meat and eggs. The impact of COVID-19 will be positive, encouraging the country to consolidate its leadership in the world market, stimulating exports, the machinery, inputs and fertilizers market, as well as generating employment and income in the country.

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Food security risk in Ukraine: assessment and forecast

Agricultural and Resource Economics: International Scientific E-Journal ◽

10.51599/are.2020.06.04.04 ◽

2020 ◽

Vol 6 (4) ◽

pp. 63-75

Author(s):

Iryna Voronenko ◽

Andriy Skrypnyk ◽

Nataliia Klymenko ◽

Dmytro Zherlitsyn ◽

Yevhenii Starychenko

Keyword(s):

Food Security ◽

Animal Origin ◽

Caloric Content ◽

Time Interval ◽

Annual Data ◽

Security Risk ◽

Macroeconomic Instability ◽

Security Index ◽

Economic Indices ◽

The Impact

Purpose. The paper’s purpose is to analyze and predict the food security index in Ukraine and to estimate the risk level of its reduction. Methodology / approach. The following models are used for forecasting: the Holt’s two-parameter model – to forecast the dynamics of caloric content of the daily diet and integral food security index; the ARIMA model – for modeling the food economic affordability. The autocorrelation function structure analysis is used to determine the adequacy of the models. The article discusses the procedure of assessing food security risk based on the properties of the econometric forecast error. The annual data of Ukraine were used for assessing the forecasts for the time interval between 1995 and 2018. Results. The paper presents the results of predicting the food security index in the context of macroeconomic instability. The trend (deterministic) and random components for the level of calorie consumption are revealed. The forecast of food availability is presented. The forecast estimates of the Food Security Index of Ukraine for the period up to 2022 are considered. The assessment of price elasticities, household incomes and inflation for basic food products is made. As a result of assessing the level of macroeconomic instability, the structural elements of food security for Ukraine were identified. The article assesses the dynamics of changes in consumption of certain commodity items of foodstuff as components of food security. There is a creation of an alternative methodology for forecasting individual economic indices in the absence of stable trends in the economy of the country based on the use of econometric analysis proposed in the research. It substantiates the use of multi-step methods of forecasting economic indices. It is proved that the integrated forecast of the food security index of Ukraine is in satisfactory state and shows a slight upward trend during the period 2020–2022, but the risks of a decline in the integral index are somewhere beyond satisfactory. Originality / scientific novelty. The results of the individual food security indices forecast, and the integral Food Security Index of Ukraine analysis it is possible to state a satisfactory condition that is unlikely to change in the near future. The alternative forecasting method for individual economic parameters in conditions of the unstable national economy trends is firstly proposed. Practical value / implications. The reported forecast values indicate a decrease in the adequacy of consumption for most foodstuffs. This is most pronounced for the consumption of products of animal origin, which are far from the norm. The non-structural forecasts indicate current trends in the state of food security, which will persist if the impact on the food system by the general state of the country's economy remains unchanged. The main results of the study can be used to estimate the food affordability risks and risks of health deterioration for the population.

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THE IMPACT OF STATE REGULATION OF AGRICULTURAL PRODUCTION ON FOOD SECURITY IN RUSSIA

Economy, labor, management in agriculture ◽

10.33938/188-49 ◽

2018 ◽

pp. 49-54

Author(s):

Vladimir Ivanovich Hajduk ◽

S.A. Kalitko ◽

Y.A. Nikiforova ◽

M.G. Paremuzova

Keyword(s):

Food Security ◽

Agricultural Production ◽

State Regulation ◽

The Impact

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Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

International Journal of Veterinary Science ◽

10.37422/ijvs/20.060 ◽

2020 ◽

Keyword(s):

Raw Materials ◽

Microbiological Quality ◽

Raw Milk ◽

Plate Count ◽

E Coli ◽

Fresh Cheese ◽

Processing Techniques ◽

The Impact ◽

Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

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