Specific Veterinary Drug Residues of Concern in Meat Production

Moreno, Laura; Lanusse, C.

doi:10.1016/b978-0-08-100593-4.00025-4

Cited by 10 publications

(7 citation statements)

References 74 publications

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“…These are therefore likely to be of less concern as dietary contaminants. While the concentration of tetracycline significantly declines during cooking and food processing, sulphonamides and fluoroquinolones are likely to retain significant activity through routine cooking and processing ( Moreno and Lanusse, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

Identification and quantification of antimicrobial activity in commercially available chicken meat in a large urban centre in Pakistan

Ali

Saleem

2020

Current Research in Food Science

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Background Large-scale use and misuse of antibacterial agents for infection prevention and growth promotion in chicken has grown alongside mass production of poultry as a primary protein source in human diet. This has led to concern about promotion of antibiotic resistance among bacteria of clinical significance to human disease. The objectives of this study are to identify which, if any, antimicrobials are commonly found in commercially available broiler chicken and determining the minimum amount of meat with enough microbial inhibitory activity that can be measured in routine culture. Four test organisms, namely ATCC 25922, ATCC 51299, clinical isolate MRSA and clinical isolate E. coli were used. The antimicrobial sensitivity profiles of the test organisms were determined against beta-lactams, tetracyclines, aminoglycosides, sulphonamides, fluoroquinolones and phenicols. 8 mm tissue pieces of liver, muscle and kidney samples were obtained and plated on all four plates of our test organisms. The zones of inhibition, if any, around the tissue samples determined the presence of antimicrobial residues in meat. 270 tissue samples of liver, muscle and kidney were tested for the presence of antimicrobial residues. In total 90 freshly butchered broiler chicken samples were collected, each contributing a liver, kidney and a muscle tissue sample. The samples were collected randomly from butcher shops across geographical bins of the city of Lahore. The results showed that 73.3% of the samples were positive for antimicrobial activity. Of these 69.6% of the samples were positive for the presence of sulfonamides, 9.3% had flurphenicol, 7.0% had quinolone activity, 6.7% had aminoglycoside activity and 3.7% had tetracyclines in them.

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Section: Discussionmentioning

confidence: 99%

Identification and quantification of antimicrobial activity in commercially available chicken meat in a large urban centre in Pakistan

Ali

Saleem

2020

Current Research in Food Science

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“…The possibility of eliminating them through milk (ruminants) must be known and indirectly, their remanence in certain secondary products must be mentioned. Macrocyclic lactones also have a long residue in the body of animals [158]. Analyzing this desideratum we can consider the elimination and the complete degradation of parasitic elements from the external environment as the main stage in stopping the biological cycle of parasites.…”

Section: Biocontrol Of Animal Parasitosismentioning

confidence: 99%

Fungi and Oomycetes–Allies in Eliminating Environmental Pathogens

Luca¹

2023

Veterinary Medicine and Science

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Fungi and oomycetes are the subjects of numerous current research studies. These are natural agents that can control parasitic populations, and arthropod populations with a role in the transmission of various diseases but can also eliminate various pollutants that are found in the external environment. Therefore, their conservation and exploitation are a global necessity, due to the benefits they confer on the quality of life of animals, but also of humans. Science must be aimed at finding a balance between the different constituents of the ecosystem and establishing coexistence relationships that are beneficial to all. Thus, research should be directed at investigating the potential actions of fungi and oomycetes against the various agents with which they coexist naturally in the external environment. This chapter provides information regarding the mechanism of action of these natural constituents and updates information on the species of fungi and oomycetes that have been studied so far. Thus, readers can have a base in this field and can further exploit what they have discovered to continue to improve the welfare of animals, addressing an ecological and healthy vision.

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“…However, the use of antibiotics is not free of secondary problems. Antibiotic residues in the meat and inducement of resistance to the active ingredient are threats that linger on (Moreno & Lanusse 2017).…”

Section: Pneumoniasmentioning

confidence: 99%

Causes of death in feedlot beef cattle and their control: a brief review

2020

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This review reports the leading causes of death in feedlot beef cattle. It describes economic losses resulting from these deaths and suggests control alternatives. Diseases associated with the respiratory and digestive systems were the most frequently observed. In different geographical areas, the importance of each one might vary. Outbreaks of diseases such as botulism occur occasionally and can cause important economic losses. Cattle tick fever can cause significant losses in zones of enzootic tick instability. Technical assistance and sanitary and food management are critical for the best productivity in feedlot cattle.

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Specific Veterinary Drug Residues of Concern in Meat Production

Cited by 10 publications

References 74 publications

Identification and quantification of antimicrobial activity in commercially available chicken meat in a large urban centre in Pakistan

Identification and quantification of antimicrobial activity in commercially available chicken meat in a large urban centre in Pakistan

Fungi and Oomycetes–Allies in Eliminating Environmental Pathogens

Causes of death in feedlot beef cattle and their control: a brief review

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