Antibiotic residues in animal products in Hatay, Turkey
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View abstract on PubMed
Summary
This summary is machine-generated.Antibiotic residues were found in all beef, poultry, milk, and egg samples in Hatay. This highlights ongoing issues with antibiotic use in animal product manufacturing.
Area Of Science
- Food Safety
- Veterinary Pharmacology
- Analytical Chemistry
Background
- Antibiotic residue detection in animal products is crucial for public health.
- Limited research exists on antibiotic residues in animal products specifically within the Hatay region of Turkey.
Purpose Of The Study
- To investigate the presence and levels of 14 common antibiotic residues in unbranded animal products sold in Hatay.
- To assess the extent of antibiotic contamination in beef, poultry, milk, and eggs in the region.
Main Methods
- High-Performance Liquid Chromatography (HPLC) was employed for the quantitative analysis.
- Samples included beef, poultry, milk, and eggs sourced from the Hatay region.
- Fourteen specific antibiotic residues were targeted for detection.
Main Results
- Antibiotic residues were detected in 100% of all analyzed samples.
- Residue levels varied across product types, with milk showing the highest concentration range (0.591–1.985 mg L⁻¹).
- Poultry, mutton, beef, and eggs also contained detectable antibiotic residues within specified ranges.
Conclusions
- The universal presence of antibiotic residues indicates a significant issue with antibiotic administration and control in animal husbandry in Hatay.
- This underscores the need for stricter regulatory oversight and improved practices to ensure food safety and prevent antimicrobial resistance.
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