Abstract #412

Section: Food Safety
Session: Food Safety
Format: Oral
Day/Time: Tuesday 9:30 AM–9:45 AM
Location: Wekiwa 5
# 412
Residue of three fluoroquinolone (ciprofloxacin, norfloxacin, and ofloxacin) in commonly consumed meat products.
Adekunmbi B. Omotoso1, Andrew B. Omojola*2, 1University of Ibadan, Ibadan, Oyo State, Nigeria, 2University of Ibadan, Ibadan, Oyo State, Nigeria.

The study was conducted to investigate residue of 3 fluoroquinolone (ciprofloxacin, norfloxacin, and ofloxacin) in commonly consumed meat products in the study area. Microbiological assay, followed by HPLC, was used to screen market-ready meat for residues of 3 fluoroquinolones. Three hundred twenty samples, comprising 80 each of beef, chicken, pork, and chevon (goat) were collected from open markets. Initial screening by microbiological assay revealed that 50%, 55%, 40% and 40% of beef, chicken, pork and chevon respectively were positive for residues of antibiotics to which Escherichia coli was susceptible. Further analysis revealed the presence of ciprofloxacin, norfloxacin and ofloxacin and varying concentrations in the different meat types. Overall mean concentration of ciprofloxacin was 242.50 µg/kg, which differed significantly (P < 0.05) from the means of 80.86 µg/kg and 33.46 µg/kg for norfloxacin and ofloxacin respectively. Mean ciprofloxacin was highest in chevon (345.62 µg/kg); beef had the highest concentration of norfloxacin and ofloxacin at 173.40 µg/kg and 79.28 µg/kg respectively. Ofloxacin was the least in frequency and abundance in all meat types. Results obtained in this study have practical implications for public health and will lead to steps that will further enhance the safety of foods originating from animals to protect the animal production industry.

Key Words: fluoroquinolone, meat, residue