Aim:
Antimicrobial residue in animal food products is an important index of food safety. Antimicrobial residues could result from chemotherapeutic or chemo prophylactic 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 cross-sectional study was conducted from July-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
Key words: MIC, TLC, antimicrobial, poultry, tissues, eggs
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