Ciprofloxacin residue and their impact on biomolecules in eggs of laying hens following oral administration

Abstract

Background: The present study was designed to evaluate Ciprofloxacin residue and their impact on some biomolecules (albumin, total protein and cholesterol) in eggs of laying hens after oral administration. For that purpose, One group (A) of laying hens (n = 20) were orally administered 10 mg⁄kg ciprofloxacin for five consecutive days. The second group (n = 10) was untreated controls. Eggs were collected from day one of treatment and up to 25 days after withdrawal of treatment. Egg white and yolk from each egg were separated, and ciprofloxacin residues and biomolecules were analyzed by high-performance liquid chromatography method with fluorescence detection and humalyzer having commercial assay kits respectively. Results: Ciprofloxacin was detectable in egg white on the first day of treatment in higher concentrations (1755 μg⁄kg) while at lower concentrations (362 μg⁄kg) in egg yolk. In both medium, concentrations increased during five days treatment period. After withdrawal of treatment, eight days and fourteen days were required to deplete the drug residue below the established LOD in albumen and yolk respectively. On the other hand, cholesterol level increased while albumin and total protein level decreased during treatment period. All these biomolecules returns to their normal level at about seventeenth or eighteenth day from the day of treatment. In all cases, the differences in drug residue concentrations and biomolecules concentrations during treatment and post treatment in egg were found significant. Conclusion: Based on the time needed for residue to deplete below the LOD, we can estimate that, within twenty days of treatment period, egg contents could contain harmful residue which can deplete the nutritional value of egg and thus could cause severe disease for consumer as well whereas it is safe after that period.

A Novel Microbiological Method in Microtiter Plates for Screening Seven Kinds of Widely Used Antibiotics Residues in Milk, Chicken Egg and Honey

“…Animal derived food contains natural bacteriostatic substances, which can inhibit the growth of microorganism in microbiological kits and result in false positive results ( Gaudin et al, 2013 ; Billah et al, 2015 ). In this study, the method of pre-permeation at RT was used to prevent excessive natural bacteriostatic substances in animal food from permeating through the kit’s medium.…”

Antibiotic Use in Agriculture and Its Consequential Resistance in Environmental Sources: Potential Public Health Implications

“…Undoubtedly, in Cameroon, Guetiya Wadoum et al [ 25 ] demonstrated the presence of chloramphenicol and tetracycline residues in concentrations above the maximum residue limit (MRL) recommended by the European Union in 2010, in edible chicken tissues (muscle, gizzards, heart, liver, kidney) and eggs. Similarly, Billah et al [ 24 ] detected ciprofloxacin in higher concentration in egg white, but in lower concentration in egg yolk during treatment of the birds. Also, Olufemi and Agboola [ 76 ] reported a high oxytetracycline residue in edible beef tissues of cattle slaughtered at Akure, in Nigeria, at violating levels beyond the MRL stipulated by WHO.…”

“…Antibiotics have been reported to accumulate and form residues at varying concentrations in the tissues and organs of food animals, as presented in Table 1 . Billah et al [ 24 ] referred to these antibiotic residues as chemical residues or pharmacologically active substances representing either the parent compound or its degraded products, which are released, gathered, or stored in the edible tissues of the animal, due to their use in the prevention, treatment, and control of animal diseases. Undoubtedly, in Cameroon, Guetiya Wadoum et al [ 25 ] demonstrated the presence of chloramphenicol and tetracycline residues in concentrations above the maximum residue limit (MRL) recommended by the European Union in 2010, in edible chicken tissues (muscle, gizzards, heart, liver, kidney) and eggs.…”

“…Not only does the administration of antibiotics in food-producing animals facilitate antibiotic resistance, but it may also result in the presence of antibiotic residues (including the parent compounds or its metabolites, or both) in animal-derived products (muscles, kidney, liver, fat, milk, and egg) available for human consumption. However, these antibiotic residues have been reported to exert a huge and negative impact on public health and food safety with regards to drug toxicity, immunopathological diseases, carcinogenicity, allergic reactions, and drug sensitization, amongst others [ 7 , 23 , 24 , 25 ]. These adverse impacts tend to be influenced by land use, contaminated water sources, national policies (that symbolize production, trade, animal health, and food security), national and international trade, animal demography, and interactions between the human populations as well, as they are reported to vary considerably between regions and countries [ 26 ].…”

Enrofloxacin and Ciprofloxacin Residues in Table Eggs: Distribution and Heat Treatment Effect

“…In both white and yolk, concentrations increased during a five days treatment period. After withdrawal of treatment, eight days and fourteen days were required to deplete the drug residue below the established LOD in albumen and yolk respectively (Billah et al, 2015).…”