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

IF 2.2
Marta Buczkowska, Michał Górski, Anna Szczyrba, Weronika Niedbała, Maria Wojtas, Małgorzata Podejma, Joanna Domagalska
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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.

用ELISA法评估消费者对禽肉中青霉素和四环素残留的暴露。
减少人类和兽药中抗生素的使用是一项重大的全球卫生挑战。在畜牧业中,抗生素残留可能存在于动物源性产品中,这引起了人们对消费者接触抗生素的担忧。四环素和青霉素是家禽生产中最常用的抗生素。本研究旨在确定家禽肉中四环素和青霉素残留水平,并根据检测到的浓度评估消费者接触情况。在2023年底至2024年初期间,从波兰的零售市场共收集了178份禽肉样本,包括鸡肉(n = 105)和火鸡(n = 73)。ELISA法检测抗生素残留。四环素残基范围从
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