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Detection of Antibiotic Residues in Camel and Goat Meat from Markets in Mogadishu city, Somalia.

Dr. Mohamed Abdelrahman Mohamed

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INTRODUCTION

  • Antibiotics are used in animal feeds as growth promoters or for disease prevention and treatment.
  • Antibiotic drug residue pose a major threat to the food chain, and is an emerging risk for human health.

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  • Generally, the number of slaughtered animals (especially red meat animals) in Somalia was estimated to be 12,989,010/year, 555,452/year and 287,216 heads of Goat, Camel and Cattle in 2013.

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  • Goat and Camel are the most common types of meat consumed in Somalia.

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  • To the best of our knowledge, no research has been conducted to establish the levels of drug residue in the meat in Somalia.
  • Therefore, the aim of this study was to detect the antibiotic residue in goat and camel meat from Mogadishu, Somalia.

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MATERIALS AND METHODS

Study area:

Banadir region is one of the eighteen regions of the Federal Republic of Somalia. The region itself is coextensive with Mogadishu city, the capital of the country.

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Materials and Methods

Study design:

A cross-sectional study was conducted from March 2021 to November 2021 to determine the antibiotic residue in meat from three main wet markets in Mogadishu city.

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Materials and Methods

Sample collection:

  • A total of 100 meat samples which includes 50 camel meat; and 50 goat meat were randomly collected.
  • All meat samples were placed into separate clean plastic bags, labeled and then transferred to Abrar Biomedical Laboratory in an ice plastic container and kept at -20°C before being tested.

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Screening test:

  • For this study, the Premi® test (DSM, the Netherlands) was utilized to detect antibiotic residue in the meat. The results of the samples were examined for color changes.
  • Positive responses were represented by blue vials, whereas negative responses were represented by yellow vials.

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Data Analysis:

  • Data were analyzed using Epi Info™ software, version 7.2.3.1 (Centers for Disease Control and Prevention, CDC, USA).
  • A Chi-square test was used to determine the difference between market and species associated with positive antibiotic residue.
  • Results considered significantly different when p < 0.05.

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RESULTS

  • The results of this study indicated that antibiotic residues were detected in camel and goat meat.
  • Out of the total of 100 meat samples tested, 13(13%) were found to be positive and 77 (77%) were found to be negative as shown in (Figure 1).

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Figure 1:Antibiotic Residue in Meat from Markets.

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  • Source wise comparison showed that 9 camel meat samples had antibiotic residue, while only 4 meat samples from goats contain antibiotic residue (Table 1).
  • Thus, camel meat was more likely to be positive for antibiotic residue than goat meat.

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Type of meat

Positive

Negative

Camel meat

9 (18%)

41 (82%)

Goat meat

4 (8%)

46 (92%)

Total

13 (13%)

77 (92%)

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  • At market level, level of antibiotic residue ranged from 0% to 17 % and the result is not statistically significant p = 0.844.
  • Hamar Jadid market was more likely to be positive for antibiotic residue than Seybiyano and Bakaro markets.

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Variable

+/n

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Prevalence% (95% CI)

P-value

χ2

OR 95% CI

Species

Camel

9/50

18 (8.6 – 31.4)

0.152

2.2

2.5 (0.7 – 8.8)

Goat

4/50

8 (2.2 – 19.2)

 

 

 

Market

Hamar jadid

7/43

16.3 (6.8 – 30.7)

0.844

0.04

1.1 (0.3 – 3.7)

Seybiyano

0/16

0.0

 

 

 

Bakaro

6/41

14.6 (5.6 – 29.2)

 

 

 

+, number of positive animals; n, number of samples; 95% CI, 95% confidence interval; OR, odds ratio, χ2Chi-square

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DISCUSSION�

  • Antibiotic residues or their metabolites in animal products have adverse implications on consumers' health.
  • This study of antibiotic residues showed that the highest prevalence 9/50 (18%) of antibiotic residue in Camel meat compared to 4/50 (8%) in Goat meat.

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  • This study (13%) is in line with study from Sudan 17.3% but lower than that reported in other African countries like Nigeria 54.44%, Ethiopia 76.4%, 93.8%, and Kenya 45.6% .

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  • The occurrence of antibiotic residues in camel and goat meat has revealed the misuse of antibiotics by veterinarians and owners, as well as the lack of antibiotic residue monitoring at slaughterhouses.

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The differences of the level of antibiotic residue in these countries could be attributed to the:

  • Species of the animal tested.
  • Number of animals tested.
  • Geographical distribution.
  • Method of testing.
  • Local regulation of antibiotic application in food animal production.

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  • In this study origin of Meat samples, the market were not significantly associated (p= 0.844) with antimicrobial residue positivity.
  • This might be due to markets being similarly sources of meat and they might use similar antibiotics.

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CONCLUSION

  • Our study indicated existence of Antibiotic misuse in Camel and Goat meat.
  • The prevalence of antibiotic residues in Camel and Goat meat, discovered in this study, is a major public health problem.

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RECOMMENDATION

To prevent drug residues in Animal products, we recommend :

  1. Education of farm owners about proper antimicrobial usage and adverse effects of irrational drug use.
  2. Observance of the withdrawal period,
  3. Effective surveillance, monitoring, and control on the use of veterinary drugs.  

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  • This will lead to therapeutic efficacy for sustainable livestock production and to safeguard human health.
  • Thereby minimizing incidences and transmission of antibiotics residues in the food chain and preventing the emergence of resistant bacteria.

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REFERENCES

  • Rakotoharinome M, Pognon D, Randriamparany T, Ming JC, Idoumbin JP, Cardinale E, Porphyre, V. Prevalence of antimicrobial residues in pork meat in Madagascar. TropicaAnim Health Product. 2014; 46(1):49–55.
  • Buur J, Baynes R, Smith G, Riviere J.Use of probabilistic modeling within a physiologically based pharmacokinetic model to predict sulfamethazine residue withdrawal times in edible tissues in swine. Antimicr AgentsChemoth. 2006; 50: 2344–2351
  • Barton MD. Antibiotic use in animal feed and its impact on human health. Nutres. Review. 2000; 13(2): 279–299.
  • Bogialli S, Corcia AD.Recent applications of liquid chromatography–mass spectrometry to residue analysis of antimicrobials in food of animal origin. Analyt. Bioanalyt. Chem. 2009; 395: 947–966
  • Mazaheri Nezhad Fard R, Heuzenroeder MW, Barton MD. Antimicrobial and heavy metal resistance in commensal enterococci isolated from pigs. Vet. Microb. 2011; 148: 276–282.
  • Tajick MA, Shohreh B. Detection of antibiotics residue in chicken meat using TLC. Internat.J. Poult. Scien.2006; 5(7): 611-612

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Thank You

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