Investigation into the risk of exposure to antibiotic residues contaminating meat and egg in Ghana |
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| Authors: | Eric S Donkor Mercy J Newman Sammy CK Tay Nicholas TKD Dayie Elizabeth Bannerman Michael Olu-Taiwo |
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| Affiliation: | 1. Department of Microbiology, University of Ghana Medical School, College of Health Sciences, Accra, Ghana;2. Department of Microbiology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana;1. National Reference Laboratory of Veterinary Drug Residues and MOA Key Laboratory for Detection of Veterinary Drug Residues, Huazhong Agricultural University, Wuhan, Hubei 430070, China;2. MOA Laboratory for Risk Assessment of Quality and Safety of Livestock and Poultry Products, Huazhong Agricultural University, Wuhan, Hubei 430070, China;3. Institute of Microbiology, University of Veterinary and Animal Sciences, Lahore 54600, Pakistan;1. Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou, 510642, China;2. Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, 510642, China;3. National Reference Laboratory of Veterinary Drug Residues, South China Agricultural University, Guangzhou, 510642, China;1. Institute of Public Health, Ho Chi Minh City, 159 Hung Phu, District 8, Ward 8, Ho Chi Minh City, 751301, Viet Nam;2. Osaka Prefectural Institute of Public Health, 1-3-69, Nakamichi, Higashinari-ku, Osaka, 537-0025, Japan;3. Graduate School of Pharmaceutical Sciences, Osaka University, 1-6, Yamadaoka, Suita, Osaka, 565-0871, Japan;4. Global Collaboration Center, Osaka University, 2-7, Yamadaoka, Suita, Osaka, 565-0871, Japan;1. Korea Food Research Institute, Wanju, 55365, Republic of Korea;2. Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227, Republic of Korea |
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| Abstract: | In Ghana and many developing countries, little is known about food safety in relation to antibiotic residues. The objectives of the study were to (i) determine the prevalence of antibiotic residues in animal source food and estimate the risk to consumers (ii) identify factors predisposing animal source food to contamination with antibiotic drug residues. A total of 634 samples of various animal source foods, including beef, chevon, mutton, pork and egg were screened for drug residues. Additionally, epidemiological data related to antibiotic usage on animals and consumption patterns of animal source food was collected from animal farmers and consumers of animal source food respectively. Overall, the prevalence of drug residues in animal source food was 21.1%, which translates to an average risk of exposure every fifth time animal source food is consumed. The prevalence rates of drug residues in the various animal source foods were; 30.8% (beef); 29.3% (chevon); 28.6% (pork); 24% (mutton); and 6.8% (egg). The trends of consumption of the animal source foods were similar, and majority of the consumers consumed the food every week. Considering the relatively high contamination rates of animal source food as well as their high rates of consumption, it is likely that consumers experience a high risk of exposure to drug residues, especially through beef. Specific causal factors associated with non-adherence of withdrawal requirements of drugs, and therefore contaminations of food were mainly knowledge related factors. This underscores the importance of health education of farmers in dealing with the problem of drug residues contaminating animal source food. |
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