DETECTION AND QUANTIFICATION OF ANTIBIOTIC RESIDUES IN BEEF FROM JOS MAIN ABATTOIR, PLATEAU STATE, NIGERIA

Abstract

ABSTRACT                                                                                                                        

The pervasive and often unregulated administration of antibiotics in livestock production is a key driver of antimicrobial resistance and the accumulation of drug residues in animal-derived food products. This phenomenon presents a critical public health challenge, particularly in developing countries such as Nigeria, where regulatory oversight may be limited. In the present study, we aimed to identify and quantify the levels of antibiotic residues in beef sourced from the Jos Main Abattoir, Plateau State, Nigeria. A total of 90 tissue samples,including muscle, liver, and kidney,were systematically collected and analyzed for oxytetracycline and sulfonamide residues using High-Performance Liquid Chromatography (HPLC), a validated, sensitive analytical method. The laboratory analysis revealed that oxytetracycline residues were detected in 5.6% of samples, exclusively within muscle tissue, whereas sulfonamide residues were present in 94.4% of samples across all tissue types. The mean concentrations of sulfonamides were highest in the liver (3,370 ± 110 µg/kg), followed by the kidney (3,160 ± 160 µg/kg) and muscle (2,980 ± 230 µg/kg), respectively; all values substantially surpassed the maximum residue limits established by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). These findings underscore the widespread and concerning contamination of beef with sulfonamide residues, signaling significant risks to food safety and public health. Addressing this issue requires a multifaceted approach, including the implementation of more robust regulatory frameworks, regular surveillance of antibiotic residues, and the promotion of rational antibiotic use among livestock producers. Strengthening these measures is essential to ensuring the safety of animal-derived foods and safeguarding public health, particularly among vulnerable populations who rely heavily on such products for nutrition.