ANTIBIOTICS RESIDUES IN BEEF FROM SLAUGHTER HOUSES WITHIN BENUE STATE
The use of antibiotics in cattle farming for therapeutic, prophylactic, and growth-promoting purposes has raised concerns about antibiotic residues in animal tissues. These residues pose potential health risks to consumers, including allergic reactions, toxicity, and antimicrobial resistance. This study aimed to assess the presence of antibiotic residues in animals slaughtered in Benue State, Nigeria, particularly in beef products. A total of 117 beef samples were collected from three regions (Zones A, B, and C) in Benue State. The samples were analyzed for tetracycline antibiotics (oxytetracycline and chlortetracycline) and penicillin using high-performance liquid chromatography (HPLC) and agar gel diffusion methods. The results showed that 45% of the samples contained detectable antibiotic residues, with oxytetracycline being the most prevalent, followed by chlortetracycline and penicillin. Their mean concentrations were 0.15 mg/kg, 0.12 mg/kg, and 0.10 mg/kg, respectively. This finding indicates serious food safety concerns, as prolonged exposure to antibiotic residues can contribute to antimicrobial resistance and other health risks. The study recommends the need for stricter regulations, routine monitoring, and farmer education on responsible antibiotic use. Enhancing surveillance programs and promoting alternative disease prevention strategies such as vaccination and improved husbandry practices are important.
Keywords: Antibiotics, high performance liquid chromatography (HPLC), agar gel, Beef, Residues
