作者
Mohammad Mahmudul Hassan, Mohamed E El Zowalaty, Åke Lundkvist, Josef D Järhult, Md Raihan Khan Nayem, Abu Zubayer Tanzin, Md Rahim Badsha, Shahneaz Ali Khan, Hossam M Ashour
发表日期
2021/5/1
来源
Trends in food science & technology
卷号
111
页码范围
141-150
出版商
Elsevier
简介
Background
The agricultural food products industry in Bangladesh depends on utilizing antimicrobials indiscriminately as growth promoters and for controlling infectious diseases. Thus, there is always a risk of antimicrobial agent accumulation in food sources that originate from agricultural production.
Methods
In the present study, we collected data from published articles between January, 2013 and December, 2019 on antimicrobial residues in human food sources such as meat, milk, eggs, and fishes.
Results
Liver contained the highest percentage of antimicrobial residues (74%; 95% CI: 59.66–85.37) against the in vitro enteric pathogen Escherichia coli in layer chickens. Similar results were demonstrated in liver (68%; 95% CI: 53.30–80.48) and kidney (66%, 95% CI: 51.23–78.79) of layer chickens against Bacillus cereus and Bacillus subtilis. Amongst all antibiotics, the highest concentrations of ciprofloxacin were …
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MM Hassan, ME El Zowalaty, Å Lundkvist, JD Järhult… - Trends in food science & technology, 2021