Level of Contamination of Chickenmeat and Eggscollectedfrompoultryfarms in Ivory Coastby Antibiotics (Sulfadiazine, Sulfadimethoxine, Sarafloxacin and Oxytetracycline)

Abstract

The objective of thisstudywas to determine the level of contamination of chickenmeat and eggscollectedfrompoultryfarms in Ivory Coast by antibiotics (sulfadiazine, sulfadimethoxine, sarafloxacin and oxytetracycline). To carry out thiswork, thirty (30) samples of chickenflesh and thirty-six (36) samples of eggswerecollected on the two sites (Abidjan point kilometer 17 and Agnibilékrou). Thesesampleswereprocessed and thenassayed on a SHIMADZU chromatographic system consisting of a sample changer, a high pressure binary HPLC pump and a UV-Visible absorption detector. The results of the analyses showed the presence of antibiotics in the chickenmeatcollected in Abidjan and Agnibilékrou with variable levels. In Abidjan, apartfromsarafloxacin, the levels of the otherantibioticsdetected in the chickenmeatwereabove the European Union standards. In Agnibilékrou, they are all outside the standards except for oxytetracycline. Regardingeggsamples, the resultsshowed the presence of only one antibioticmolecule (sulfadiazine) in eggsamplestaken in Abidjan and Agnibilékrou withlevelsbelow the standard set by the European Union.