Investigation of the antibiotic residues of broiler meat in northern Iran

Abstract

AbstractBackgroundAntibiotic residues have always been one of the major concerns of consumers, especially when it comes to animal products. On the one hand, chicken meat has the highest consumption proportion in Iran. On the other hand, sadly due to the specific physiological properties of this animal and its breeding system, the administration of drugs such as antibiotics is very common. Consequently, the health effects of these drugs must be investigated, because their effects on human health are unignorable. In this regard, this research examined the residues of antibiotics in industrial poultry meat in Mazandaran province by employing the Premi‐Test method.ResultsAccordingly, by testing 200 carcasses from 40 poultry farms in Mazandaran province for a year, it was shown that a total of 108 carcasses (54%) contained antibiotic residues. Moreover, it was observed that the frequency of carcasses with antibiotic residues in different seasons was different, including Winter with 36 cases, Autumn with 28 cases, Summer with 24 cases, and Spring with 20 cases.ConclusionDespite the difference between the mean percentages of antibiotic carcasses in different seasons, this difference was not statistically significant (p > 0.05). However, more strict laws and monitoring programs are needed for reducing the current amounts of antibiotic residues in broilers.