Recherche et quantification des résidus d’antibiotiques dans le muscle du poulet de chair et dans le lait dans la région centre d’Algérie
Djamila BAAZIZE-AMMI, S.D.R. Perera N.A., Amina Tassist, Ismail GHARBI, Nadia Hezil, Seddik KEBBAL, W. MORSLI, S. BELDJOUDI, R. SAADAOUI M., DJAMEL GUETARNI
Abstract
Antibiotics used in animals may be found in food of animal origin and pose a risk to human health. The aim of this study was to screen for antibiotic residues in broiler chickens and milk. Two hundred and twenty-one samples were collected (71 samples of chicken breast meat, 117 samples of raw cow's milk and 33 samples of raw goat's milk). The chicken meat samples underwent a microbiological analysis, followed by a physical/chemical analysis using high-performance liquid chromatography (HPLC). The milk samples were screened using a commercial microbiological test, followed by a further test for residues of beta-lactams and tetracyclines. For chicken meat, 32.39% of the samples were positive, with 56.52% of these samples containing aminoglycosides, 52.17% containing sulphonamides, 30.43% containing beta-lactams and/or tetracyclines and 21.73% containing macrolides. The concentrations of amoxicillin, penicillin G, erythromycin and sulfisoxazole exceeded the maximum residue limits laid down in European regulations in 28.57%, 85.71%, 80% and 91.66% of samples, respectively. The results of the test on milk showed that 12.6% of samples were contaminated by inhibiting substances. Betalactams and tetracyclines were present in 26.32% and 15.79% of the samples analysed, respectively. These results indicate that the contamination of chicken meat and milk is due to non-compliance with administration procedures and inappropiate use of antibiotics.