The antibiotic residues in raw pork and beef sold at the fresh markets in Muang District, Phitsanulok Province
Keywords:
Fresh beef, Fresh pork, Antibiotic residuesAbstract
The presence of antibiotic residues in foods has immense public health significance. These antibiotics might result in the deposition of residues in foods, especially in raw pork and beef, which poses a risk for human consumption. This research aimed to study the contamination of antibiotic residues in fresh pork and beef sold at the fresh markets at Muang District, Phitsanulok Province, using a test kit for antimicrobial residues detection in meats (CM-TestTM). The study samples were collected from 37 fresh pork and 14 fresh beef selling market stalls from 12 local markets from July 2019 to October 2020. The samples were collected using the purposive sampling technique.
The result showed that the contamination of antibiotic residues differed between meat types. Residues of antibiotics were found in 2 samples of meat sold for consumption, representing 3.9%, classified as detectable antibiotic residues in 1 sample of fresh pork and beef, representing 2.7% and 7.1%, respectively. There was possible that many types of antibiotics were contaminated, such as penicillin, tetracycline, and sulphonamide, which might be presenting greater than maximum residue limits. Therefore, consumers may be exposed to antibiotic residues in food at a level that may cause a negative impact on health. Relevant agencies should further monitor and determine the contamination of antibiotic residues to ensure the safety of foods.
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