Assessing antibiotic residue presence in Turkey meat: insights from a four-box method analysis

Contemporary poultry farming involves extensive antibiotic use, which could potentially pose health risks to consumers through antibiotic residues in animal-derived food products, especially meat. Recent decisions, particularly the ban on nearly all antibiotic feed additives utilized as growth promoters, have resulted in a decrease in their usage. Nonetheless, their essential role in therapy and their economic value are indisputable. This study evaluated the presence of antibiotic residues in marketed turkey meat using the four-box method. The analyses indicated that, of the 400 samples examined, the overall prevalence of contamination was 65.75%. Among the different types of antibiotics identified in the samples, β-lactam/tetracycline residues were the highest, with a prevalence of 41.44%. The analysis of different sample types revealed significant contamination rates in turkey organs, particularly the liver, with a contamination prevalence of approximately 83.75%, and the wing muscle, 78.75%. Two antibiotic families, β-lactam and tetracycline, were identified in the wing muscle and liver at frequencies of 44.44% and 43.28%, respectively. Regarding cross-contamination, positive samples exhibited contamination concurrently by a specific type of residue, with a notable rate of 58.19%. All analyzed organs exhibited contamination by multiple residue types, with varying contaminants present in different organs. The findings indicated varying detection rates of antibiotic residues in consumed turkey meat. These highlight the excessive use of antibiotics in the poultry industry, increasing consumer exposure to these residues'associated risks. Therefore, it is essential to implement stricter measures and monitoring systems regarding the use of antibiotics in poultry farming.