Results of research on antibiotic residue in chicken meat and feathers in some northern provinces, Viet Nam
Antibiotic residues in chicken not only pose a risk to consumer health but also have the potential to increase and spread antibiotic-resistant bacteria and antibiotic-resistant genes. This study aimed to investigate antibiotic residues in 125 chicken meat samples and 111 feathers samples collected at farms, slaughterhouses and traditional markets in 4 provinces of northern Vietnam. Using the liquid chromatography–mass spectrometry (LC-MS/MS) method transferred from the EU reference laboratory for 70 antibiotics has been developed. The results showed that a total of 22% (28/125) chicken meat samples had residues > 0.5 MRL for at least 1/12 antibiotics belonging to 5 groups: sulfonamides, tetracyclines, quinolones, florfenicol and macrolides. And the presence of antibiotics belonging to 4 groups of sulfonamides, β-lactamases, tetracyclines and quinolones were also found in feather samples. The study also determined that antibiotic residues in samples collected from farm tended to be higher than slaughterhouse and market.The research results are scientific evidence supporting management units to strengthen the prudent antibiotic use monitoring program in broiler farming, especially compliance with the withdrawal period of antibiotics before sale according to curently regulations to ensure food safety for consumers and minimize the risk of antibiotic resistance.
