Antimicrobial drug residues have emerged as one of the public health problems worldwide. In this study, a modified sensitive liquid chromatography mass spectrometry (LC-MS) method to detect the "Oxytetracycine" (OTC) levels in ready-to-eat beef meat in Tanzania was evaluated. Beef samples were extracted in acetonitrile in ethylenediaminetetraacetic acid (EDTA) buffer (pH 4), followed by cleaning up with Supelclean ENVI-carb active coal and a stream of nitrogen gas. The wavelength of the diode array detector (DAD) was set at 275 and 355 nm. The detection limit of the method was calculated as 18.2 ng/g and the recovery rate of OTC was 78.6%. A total of 45 ready-to-eat beef meat samples were analyzed, with 16 (35.5%) and 29 (64.5%) barbequed and boiled samples, respectively. Of the 45 samples, 35 (77.8%) samples had OTC residues while 9 (25.7%) samples had violative residue levels above the maximum residue limits recommended by the Food and Agriculture Organization and the World Health Organization. The highest concentration was 545.2 ng/g. Therefore, withdrawal period and proper use of antibiotics for animal production should be of concern as consumers are at risk of adverse effects due to consumption of unacceptable levels of drug residues and a risk of developing microbial resistance. To the best knowledge of the authors, this is the first study to evaluate LC-MS method to detect the OTC levels in ready-to-eat beef meat in Tanzania.
Antibiotic residue in food is a serious public health issue that demands much attention and has a harmful impact on consumer health. The presence of antibiotic residue in food of animal origin creates challenges in global trade in animals and animal products. Public health implications of antibiotic residue in food include the development and propagation of antimicrobial drug resistance, hypersensitivity reactions, carcinogenicity, mutagenicity, teratogenicity, bone marrow suppression, and disruption of normal intestinal flora. Improper use of antibiotics in animals results in the existence of residues beyond maximum limit levels and is associated with harmful health effects in humans. Supervision of antibiotics is required to ensure the safety of animal products. In this review, the use of antibiotics in food animals, antibiotic residues in foods of animal origin, and the effect of different cooking techniques on antibiotic residue levels are discussed.
Treatment and control of infectious diseases in humans and animals play a vital role in prevention of illness and death. Conventional drugs treatment has been providing effective therapy for treatment of infections caused by pathogenic microorganisms; However, some do not respond to conventional therapy. Conventional therapy are expensive and have more adverse side effects. Plant based medicinal productshas been used as an alternative curative for infections caused by resistant pathogenic microorganisms, moreover, plant medicinal products have less adverse side effects. This study was conducted to assess thecrude Combretummolle bark extracts antimicrobial activityagainst three selected bacteria species. Three solvents, distilled water; ethanol and acetone were used for crude combretum molle bark extraction. The agar well diffusion method was used to assess antimicrobial activity against Streptococcus pyogenes, Pseudomonas aeruginosa and Escherichia coli. A minimum inhibition concentration (MIC) of the most active extracts was determined by the broth dilution technique. Extracts from three solvents tested demonstrated antimicrobial activity with zone of inhibition diameters ranging from 14 to 24 mm. Acetone extract was the most potent with its minimum inhibitory concentration (MIC) ranging from 1.25 to 2.50 mg/ml. There was no statistically significant difference (P>0.05) in the potency of the three extracts and standard antibiotic ciprofloxacin on the bacteria species tested. The study showed that the crude bark extract of C. molle has antimicrobial activity against all the test microorganisms.
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