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Preliminary Research Study for Antibiotics in Eggs Produced and Sold in Bamako, Mali

Food and Nutrition Sciences 2022年第3期13卷 252-258页

作者： Dalané Bernadette Coulibaly Mohamed El Béchir Naco dougoutigui tangara Fatoumata Tata Sow Fanta Kaba Camara Hamadoun Abba Toure Madani Mariko Blaise Dackouo Seydou Moussa Coulibaly Benoit Yaranga Koumare Faculty of Pharmacy of Bamako/University of Technical and Technological Sciences of Bamako Bamako Mali National Health Laboratory Bamako Mali National Food Safety Agency Bamako Mali

The quality of agri-food products, in particular those of poultry origin, has now become an imperative. Because of the antibiotics used in poultry production, we are seeing the presence of antibiotic residues in products from poultry farming, especially eggs. Residues in eggs do not always comply with regulatory requirements, which can have harmful consequences for consumers such as: risk of allergies or risk of antibiotic resistance. This study was carried out with the aim of evaluating the presence of residues of veterinary antibiotics in eggs produced and marketed in the district of Bamako and surroundings. All samples were analyzed using the Premi ®Test which is a rapid detection kit for antibiotic residues in different materials. We collected 900 eggs from 10 farms and 10 markets in Bamako. Out of 900 eggs, 228 were tested. One hundred and eighty-nine (189) eggs tested negative for the presence of antibiotic residues, i.e. 82.9%;on the other hand, 39 were positive, i.e. 17.1%. This study clearly shows the presence of antibiotic residues in eggs from farms and various markets in Bamako and the surrounding area. This will allow us to continue our study at a later date to identify the types of antibiotic and to dose them.

关键词： Antibiotic Residues Eggs Mali

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