Antibiotic resistance and residue in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh

Authors

  • Bidyut Matubber Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh
  • Farzana Islam Rume Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh
  • Mohammad Enamul Hoque Kayesh Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh
  • Mohammad Mahfuzur Rahman Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh
  • Mohammad Rohul Amin Department of Physiology and Pharmacology, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh
  • Md Ali Asgar Department of Physiology and Pharmacology, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh
  • AKM Mostafa Anower Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh

DOI:

https://doi.org/10.3329/aajfss.v5i1.55014

Keywords:

antibiotic; resistance; residue; meat; TLC

Abstract

The presence of antibiotic residue in chicken and animal meats is a serious threat to human health due to its harmful effects. This study aimed at identifying the antibiotic resistance patterns of the isolates as well as antibiotic residues in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh. A total of 205 meat samples, including 70 chicken meat, 60 cattle meat, 50 buffalo meat and 25 goat meat were aseptically collected and analysed for the detection of antibiotic residues by thin layer chromatography and the isolates obtained from these samples were subjected to antibiogram study against 16 commonly used antibiotics. The isolates found in this study were Staphylococcus spp., Streptococcus spp., Escherichia coli, and Salmonella spp. and their prevalence were 37.5% (77/205), 22.1% (48/205), 29.7% (61/205), 8.7% (19/205), respectively. The isolates showed different degrees of sensitivity to the antibiotics used in the study. The most resistant phenotype was against cefradine, amoxicillin, penicillin, oxytetracycline, erythromycin, and enrofloxacin. 18.5% (38/205) meat samples were found to be positive for antibiotic residues and the highest prevalence was observed in chicken meat compared to other meat types. Overall, the findings of the study suggest that it is important to take controlling measures for the emergence of antibiotic resistance and also for ensuring healthy meats for human consumption.

Asian Australas. J. Food Saf. Secur. 2021, 5 (1), 19-26

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Published

2021-05-31

How to Cite

Matubber, B. ., Rume, F. I. ., Hoque Kayesh, M. E. ., Rahman, M. M. ., Amin, M. R. ., Asgar, M. A. ., & Anower, A. M. . (2021). Antibiotic resistance and residue in chicken, cattle, buffalo and goat meats in different southern districts of Bangladesh. Asian-Australasian Journal of Food Safety and Security, 5(1), 19–26. https://doi.org/10.3329/aajfss.v5i1.55014

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Section

Research Articles