Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Antibiotic Resistance and Residue in Chicken, Cattle, Buffalo and Goat Meats in Different Southern Districts of Bangladesh

Bidyut Matubber
Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh; Department of Microbiology and Public Health, Khulna Agricultural University, Khulna-9100, Bangladesh

Farzana Islam Rume
Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh

Mohammad Enamul Hoque Kayesh
Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh

Mohammad Mahfuzur Rahman
Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh

Mohammad Rohul Amin
Department of Physiology and Pharmacology, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh

Md. Ali Asgar
Department of Physiology and Pharmacology, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh

A. K. M. Mostafa Anower
Department of Microbiology and Public Health, Patuakhali Science and Technology University, Babugonj, Barishal-8210, Bangladesh

Abstract/ Executive Summary:

The presence of antibiotic residue in chicken and animal meats is a serious threat to human health due to its harmful effects. This study aimed at identifying the antibiotic resistance patterns of the isolates as well as antibiotic residues in chicken, cattle, buffalo, and goat meats in different southern districts of Bangladesh. A total of 205 meat samples, including 70 chicken meat, 60 cattle meat, 50 buffalo meat, and 25 goat meat were aseptically collected and analyzed for the detection of antibiotic residues by thin-layer chromatography, and the isolates obtained from these samples were subjected to antibiogram study against 16 commonly used antibiotics. The isolates found in this study were Staphylococcus spp., Streptococcus spp., Escherichia coli, and Salmonella spp. and their prevalence were 37.5% (77/205), 22.1% (48/205), 29.7% (61/205), 8.7% (19/205), respectively. The isolates showed different degrees of sensitivity to the antibiotics used in the study. The most resistant phenotype was against cefradine, amoxicillin, penicillin, oxytetracycline, erythromycin, and enrofloxacin. 18.5% (38/205) meat samples were found to be positive for antibiotic residues and the highest prevalence was observed in chicken meat compared to other meat types. Overall, the findings of the study suggest that it is important to take controlling measures for the emergence of antibiotic resistance and also for ensuring healthy meats for human consumption.

Keywords: Antibiotic; Resistance; Residue; Meat; TLC

Location: Department of Microbiology and Veterinary Public Health, Chittagong Veterinary and Animal Sciences University, Chittagong.

Start Date:

End Date:

Program Area: Animal Health and Management

Commodity: Livestock and poultry

Objectives:

The findings of the study should provide documentation of the antibiotic resistance and antibiotic residues in the meats of Bangladesh.

Methodology:

A total of 205 meat samples, including 70 poultry meat, 60 cattle meat, 50 buffalo meat, and 25 goat meat were aseptically collected from three different southern districts of Bangladesh, including Barishal, Pirojpur and Bhola. Samples were collected in sterile containers and transported to the laboratories maintaining the standard procedures. Each sample was divided into two aliquots, one aliquot was shipped to the laboratory of the Department of Microbiology and Public Health, Patuakhali Science and Technology University for isolation and characterization of isolates and another aliquot was shipped to the laboratory of the Department of Microbiology and Veterinary Public Health, Chittagong Veterinary and Animal Sciences University, Chittagong for antibiotic residue detection by thin-layer chromatography (TLC). 2.3. Isolation and identification of bacterial agent isolation of bacterial agents from the meat samples were performed by culturing the samples in different plates containing culture media, including eosin methylene blue (EMB) agar, MacConkey agar, xylose lysine deoxycholate (XLD) agar, salmonella and shigella agar (SS agar), mannitol salt agar (MS agar), nutrient agar (NA), blood agar (BA), strep agar and mueller-hinton agar. Plates were incubated at 37°C for 24-48 hours under aerobic conditions. From the pure culture bacterial agents were identified by studying colony characteristics, Gram staining reaction, hemolysis pattern and biochemical test as described by Merchant and Packer (1967) and Cheesbrough (1984).2.4. Antibiogram study to know the antibiotic sensitivity pattern of the isolates against different commonly used antibiotics, antibiotic sensitivity test was performed by Disc Diffusion test as described previously (Bauer et al.,1966). This method is suitable for the determination of an in vitro efficacy of antibiotics by calculating the zone of inhibition diameter, which is caused by the diffusion of the agent into the medium surrounding the disc. Sixteen commercially available antibacterial agents (Himedia Laboratories, India) were selected for the purpose. Thin-layer chromatography (TLC) was performed to detect the presence of drug residues in meat samples, according to the method described previously (Poppelka et al.,2005). Briefly, meat samples were blended for 3 minutes and taken into Petri dishes. Using spatula .04" of blended meat sample was taken into the beaker. Then, 10 ml of phosphate-buffered solution was added and mixed well. Next, 2 ml of trichloroacetic was added to the solution and centrifuged at 7000 rpm for 15 minutes. After centrifugation, the supernatant was filtered using filter paper. The filtrate was collected in a beaker. Diethyl ether (equal volume of filtrate) was added and incubated for 10 min. Then extracts were evaporated until completely dry. And the dried sample was then reconstituted in 2 ml of methanol and acetone (1:1) and kept for 20 min to reach the solution up to the mark. Finally, TLC plate was dried for 5 min and observed under UV light chamber to detect the antibiotic residues in meat samples. Descriptive analysis was performed. Data were collected and calculated to determine antibiotic resistance and the occurrence of antibiotic residues in poultry, cattle, buffalo and goat meats.

Source of Information: Asian Australas. J. Food Saf. Secur. 2021, 5 (1), 19-26

Article Link (Online Journal): DOI: https://doi.org/10.3329/aajfss.v5i1.55014

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In conclusion, the isolates obtained from the meat samples in this study showed varying degrees of sensitivity and resistance patterns toward different antibacterial agents. Antibiotic residues were relatively higher in poultry meat than that of other meat types in different southern districts of Bangladesh, which indicates more frequent use of antibiotics in chicken meat production and is a potential threat to human health. The findings of the study will help to increase the awareness among people regarding the use of antibiotics for healthy meat production.

Knowledge Management: Journal