Assessment of consumer exposure to penicillin and tetracycline residues in poultry meat by ELISA.

Abstract

Reducing antibiotic use in human and veterinary medicine is a critical global health challenge. In livestock farming, antibiotic residues can persist in animal-derived products, raising concerns about consumer exposure. Tetracyclines and penicillins are among the most commonly used antibiotics in poultry production. This study aimed to determine tetracycline and penicillin residue levels in poultry meat and assess consumer exposure based on detected concentrations. A total of 178 poultry meat samples, including chicken (n = 105) and turkey (n = 73), were collected from retail markets in Poland between late 2023 and early 2024. Antibiotic residues were analyzed by ELISA. Tetracycline residues ranged from <0.7 to 1.63 µg/kg (Me = 0.84), and penicillin residues from <5.0 to 13.20 µg/kg (Me = 5.48). None of the samples exceeded Maximum Residue Limits (MRLs). Regression analysis identified significant factors influencing tetracycline residue levels above the limit of detection (LOD), including poultry species and "antibiotic-free" labeling. Turkey meat had a 2.5-fold higher likelihood of tetracycline residues above the LOD than chicken, while "antibiotic-free" products were 3.5 times more likely to contain tetracyclines. For penicillins, residues above the LOD (≥5 µg/kg) were 2.3 times more likely in turkey meat and twice as likely in "antibiotic-free" products. The estimated dietary intake (EDI) remained below 1% of the acceptable daily intake (ADI), indicating negligible consumer health risk. Whilst poultry meat samples complied with safety standards, the unexpectedly higher antibiotic residues in "antibiotic-free" products warrant further investigation. These findings emphasize the need for stricter regulatory oversight to ensure accurate labeling and consumer protection.