TITLE:
Preliminary Research Study for Antibiotics in Eggs Produced and Sold in Bamako, Mali
AUTHORS:
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
KEYWORDS:
Antibiotic Residues, Eggs, Mali
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.3,
March
21,
2022
ABSTRACT: 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.