Screening of antibiotics residues in beef consumed in Ouagadougou, Burkina Faso

Abstract

The anarchic use of antibiotics for therapeutic purposes or as a growth factor in Burkina Faso's breeding is the origin of their residues present in consumed meat. These antibiotics residues have health, technological and microbiological consequences. The objective of this first study is to highlight the antibiotic residues in meat consumed in Ouagadougou, Burkina Faso. A survey was carried out to make an inventory of antibiotics used for animal treatment intended for production and the consequences of such use. Thus, a total of 100 samples of bovine kidney were deducted from the refrigerating slaughter house of Ouagadougou aseptically to test the presence of drug residues with the Premi ® Test kit and the microbiological method with Geobacillus stearothermophilus var. calidolactis ATCC 10149. According to this analysis, 31% of the kidney samples contained aminoglycosides, quinolones, macrolides and beta-lactam, sulfonamides and/or tetracyclines causing the zones of inhibition 3 to 15 mm. This reflects the anarchic use of antibiotics in Burkina Faso cattle breeding. Measures must be taken to ensure consumer safety and reduce the impact of these antimicrobials on selection of resistant pathogenic bacteria strains.

Detection, identification and characterization of extended-spectrum beta-lactamases producing Enterobacteriaceae in wastewater and salads marketed in Ouagadougou, Burkina Faso

“…High global prevalence (53.92%) of ESBL-PE was seen in isolates from wastewater and salads. This high frequency could be explained by the fact that in Burkina Faso, the use of antibiotics is excessive and not controlled in human and animal health (Samandoulougou et al, 2015). In addition, the remains of the antibiotics used and the faeces are poured into the hospital and domestic evacuation channels (Akiba et al, 2015;Lan et al, 2019) .…”

Investigation of Histamine Levels in Pasteurized, High Heat-Treated Milk and Types of Cheese

“…Higher levels of histamine were detected in different cheeses in Canada by Chang et al, (1985) and in North Serbia by Švarc-Gajic and Stojanovic, (2011). On the contrary, Bunkova et al (2013) reported that biogenic amine levels in a total of 112 cheese and fermented dairy products examined in the Czech Republic. Researchers reported to histamine levels as not detected level to 24.…”

“…2 mg/kg in cheese. Rohani et al, (2013) determined that biogenic amines in some cheese samples by HPLC and reported mean levels of histamine in koopeh, lighvan, red salmas as 70.80 mg/kg, 37.59 mg/kg and 105.21 mg/kg, respectively. The cheese should be stored at low temperature after ripening in order to reduce histamine deposition.…”

“…Food safety and quality are a major concern of consumer and health care organizations around the world (Ruiz-Capillas and Herrer, 2019). Foodborne diseases caused by microorganisms, biotoxins and chemical pollutants pose a serious risk to human health (Samandoulougou et al, 2015). The occurrence of toxic compounds has a negative impact on the safety and nutritional value of foods (Er Demirhan et al, 2015).…”