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Antimicrobial Residues in Chicken and Fish, Chittagong, Bangladesh

  • Jinnat Ferdous
  • Alyson Bradshaw
  • S. K. M. Azizul Islam
  • Shafayat Zamil
  • Ariful Islam
  • Abdul Ahad
  • Guillaume Fournie
  • M. Sawkat Anwer
  • Md. Ahasanul HoqueEmail author
Original Contribution

Abstract

A cross-sectional observation and an intervention study were conducted in Chittagong, Bangladesh in 2015 to assess the status of antimicrobial residues in chicken and fish. The samples were tested for selected antimicrobials (amoxicillin, ciprofloxacin, oxytetracycline and enrofloxacin) using thin-layer chromatography (TLC). The TLC-based overall prevalence of residues was 87.9% in chicken (N = 182) and 56.9% in fish (N = 153). The prevalences in chicken in June (N = 91) and in October (N = 91), respectively, were 91.2% and 83.5% (amoxicillin), 1.1% and 1.1% (enrofloxacin), 1.1% and 0% (ciprofloxacin), and 0% and 6.6% (oxytetracycline). In fish, the prevalence in September (N = 74) and in October (N = 79) was 52.7% and 44.3% (amoxicillin) and 1.4% and 27.8% (oxytetracycline), respectively. The mean concentration of amoxicillin residue was evaluated by ultra-high-performance liquid chromatography to be 508.4 mg/kg (chicken) and 515.4 mg/kg (fish). The random effect model identified market (Chawkbazar vs. Boalkhali: OR 5.7; Steelmill bazar vs. Boalkhali: OR 5.6) as significant factors for amoxicillin residue in chicken. Amoxicillin concentration was significantly reduced in chicken of Kazirhat (β= − 1.3) and Chawkbazar (β= − 1.1) and increased in October (β= 0.77) based on a generalized linear model (GLM). Climbing perch fish had significantly more risk of having amoxicillin residue than that of Bombay duck (OR = 0.05). All samples were treated by washing, boiling and cooking with spices, and then, TLC-based screening of amoxicillin residues was done. A subset of each treated group was evaluated by UHPLC. Treatment reduced amoxicillin residue levels significantly.

Keywords

Antimicrobial residues Chicken Fish TLC UHPLC Bangladesh 

Notes

Acknowledgements

The study was supported by the Food and Agricultural Organization (FAO) food safety project. The authors are grateful to the Department of Physiology, Biochemistry and Pharmacology, CVASU, and Poultry Research and Training Centre (PRTC), CVASU, for their help during sample collection and laboratory examination. The authors are also thankful to the poultry and fish sellers for their effective collaboration during sample collection. The study has been benefited from intellectual development (or contribution) from the PREDICT project of United States Agency for International Development (USAID) Emerging Pandemic Threats program.

Supplementary material

10393_2019_1430_MOESM1_ESM.doc (63 kb)
Supplementary material 1 (DOC 63 kb)

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Copyright information

© EcoHealth Alliance 2019

Authors and Affiliations

  • Jinnat Ferdous
    • 1
    • 3
    • 4
  • Alyson Bradshaw
    • 2
  • S. K. M. Azizul Islam
    • 1
  • Shafayat Zamil
    • 5
  • Ariful Islam
    • 3
  • Abdul Ahad
    • 5
  • Guillaume Fournie
    • 6
  • M. Sawkat Anwer
    • 2
  • Md. Ahasanul Hoque
    • 1
    Email author
  1. 1.Department of Medicine and SurgeryChattogram Veterinary and Animal Sciences University (CVASU)ChattogramBangladesh
  2. 2.Tufts University Cummings School of Veterinary MedicineNorth GraftonUSA
  3. 3.EcoHealth AllianceNew YorkUSA
  4. 4.Institute of Epidemiology, Disease Control and Research (IEDCR)Mohakhali, DhakaBangladesh
  5. 5.Department of Microbiology and Veterinary Public HealthChattogram Veterinary and Animal Sciences University (CVASU)ChattogramBangladesh
  6. 6.Department of Pathobiology and Population ScienceRoyal Veterinary CollegeLondonUK

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