Risk of Exposure to Marketed Milk with Antimicrobial Drug Residues in Ghana

Abstract

Abstract:The study was carried out to determine the extent to which antimicrobial drugs may be translocated into milk and the associated risk of exposure by consumers. A total of 394 milk samples were collected in the study sites in dry and wet seasons, and from different categories of milk market agents, including producers (farmers), processors, wholesalers (assemblers) and retailers. The milk samples were screened for antimicrobial drug residues using the Charm Aim-96 antimicrobial inhibition assay screening kit. Overall, 35.5% (140/394) of the milk samples collected were contaminated with one or more of the antimicrobial drugs screened. This translates into an average risk of exposure every third time a consumer drinks locally produced milk. There was no significant difference in contamination levels between season and area of sampling. Among market agents, contamination levels ranged from 16.6% (9/54) for wholesalers or milk assemblers to 54.2% (13/24) for milk processors. There were no significant differences in prevalence proportions of drug residues in milk from different types of traders between and within locations.

Investigation into the risk of exposure to antibiotic residues contaminating meat and egg in Ghana

“…In this study, the prevalence rates of drug residues in the four types of meat specimens ranged from 24 to 30.8%, while a lower rate of 6.8% was reported in egg samples. The prevalence of drug residues in meat specimens is generally similar to the rate reported in milk (35.5%) by Aning et al (2007). High rates of drug residues in various animal source foods have been reported in several other countries especially, in the developing world such as Tanzania (Kurwijila et al, 2006) and Kenya (Kang'ethe et al, 2005).…”

“…Additionally, the use of antibiotics in animal husbandry and its occurrence in related food, may lead to selection of resistance in bacterial populations that do not respond to treatment commonly used for human illnesses (Lee et al, 2000). Reported occurrences of antibiotics in human food vary widely among various countries and are known to be low or non-existent in places where quality assurance programmes are effective (Aning et al, 2007;EC, 2005;Henzelin et al, 2007;Kang'ethe et al, 2005;Kurwijila, Omore, Staal, & Mdoe, 2006). Such programmes include mainly educational programmes, widespread testing of foods for antibiotic residues, and financial penalties.…”

“…A study by Aning et al (2007) on raw milk indicated that antibiotics may be translocated at high rates into raw milk, though the study did not elaborate the associated causal factors. Apart from raw milk, there is no data on the risk associated with drug residues through animal source food, though majority of Ghanaians consume animal source foods on a regular basis, and there are concerns that some of the drugs being used in animal husbandry may not be safe for humans (Wassenaar, 2005).…”

Differences in Sensitivity of Milk Fermentation to Lactating Cow and Dry Cow Intra-mammary Antimicrobial Agents

“…Studies by Aning et al (2007) and Shitandi and Sternesjō (2007) indicate that the prevalence of antimicrobial residues in milk is relatively high in small scale dairy units where there is no adequate monitoring of withdrawal periods following use of antimicrobial agents in dairy cows. Therefore the need to monitor antimicrobial effects on fermentation of milk still exists.…”

Antimicrobial residues and compositional quality of informally marketed raw cow milk, Lamu West Sub-County, Kenya, 2015

“…In Kenya, quality and safety of milk is regulated by the Dairy Industry Act [11], Public Health Act [12] and the Standards Act [13]. However, such regulations might not be adhered to or enforced, as is the case in many developing countries [14]. …”