Risk Analysis of 24 Residual Antibiotics in Poultry Eggs in Shandong, China (2018–2020)

Abstract

Although antibiotics have played a certain positive role in the prevention and treatment of poultry diseases, as well as the promotion of poultry growth, some farmers use antibiotics in an incorrect way in the breeding process, resulting in antibiotic residues in poultry tissues, organs and edible products. Residual antibiotics enter the human body through the food chain and accumulate, which not only causes poisoning and allergic reactions, but also drug resistance of pathogenic microorganisms, thus endangering the health of consumers. In this investigation, the residues of 24 antibiotics, including fluoroquinolones, sulfonamides, macrolides, tetracyclines, antivirals, lincomycin and florfenicol, were analyzed in 1211 poultry egg samples in Shandong, China, from 2018 to 2020. Then, based on the per capita intake of poultry eggs recommended in the dietary guidelines of Chinese residents, the maximum residue limit of veterinary drugs specified in Chinese regulations and the average weight of males and females aged 18 and over in 2020, the risk of residual antibiotics was evaluated by International Food Safety indices (IFS). The detection results showed that 104 of 1211 samples were detected with antibiotic residues, with a detection rate of 8.58%. Among them, the main residues were enrofloxacin, sulfonamides and florfenicol. The IFS calculation results showed that the IFS of residual antibiotics ranged from 1.44 × 10−7 to 0.102. Therefore, although enrofloxacin, sarafloxacin, danofloxacin, sulfonamides, tilmicosin, doxycycline, florfenicol, which are banned during egg laying, were detected in poultry eggs in Shandong, these residues did not pose a threat to the health of Chinese adult consumers, according to the daily dietary habits of Chinese people. However, it is strongly suggested that Shandong should strengthen the monitoring of antibiotic use during egg laying.

Antimicrobial resistance (AMR): an important one health issue for layer and meat poultry industries worldwide

“…It should be noted that over time there is a tendency for “dosage creep” to occur where in field dosage levels to achieve effective responses may increase up to tenfold. In the past antibiotic residues have largely been a problem for broiler products especially when exported but now commercial eggs are also receiving attention ( Ma et al, 2022 ).…”

Effect of Enrofloxacin on the Microbiome, Metabolome, and Abundance of Antibiotic Resistance Genes in the Chicken Cecum

“…Due to human health concerns, enrofloxacin use in poultry was banned in the United States in 2005 ( 4 ). However, enrofloxacin remains one of the most frequently used antibiotics in poultry farming in China ( 5 – 7 ). Furthermore, it is often administered to newborn chicks to prevent invasion by pathogenic bacteria in modern large-scale intensive poultry farming.…”

Non-Destructive Classification of Organic and Conventional Hens’ Eggs Using Near-Infrared Hyperspectral Imaging

“…For feed, hens in conventional production systems receive enough processed layer feed in order to ensure rapid growth and clean water as well as antibiotics and hormones [ 10 , 11 ]. Although chemicals such as antibiotics can be used to prevent and treat poultry diseases and to promote their growth, some farmers use antibiotics inappropriately, which may result in antibiotic residues in tissues, organs, and poultry products [ 12 , 13 ]. These residues can remain in their eggs and accumulate in the consumer’s body, resulting in alterations in the consumer’s microflora, disease, and the development of resistant strains that can cause the body not to respond to antibiotic medicines.…”

“…These residues can remain in their eggs and accumulate in the consumer’s body, resulting in alterations in the consumer’s microflora, disease, and the development of resistant strains that can cause the body not to respond to antibiotic medicines. Thus, residual antibiotics in the product can be harmful to the health of consumers [ 11 , 12 ]. Ebied et al [ 14 ] examined the residues of antibiotics in organic and conventional eggs and found no antibiotic residues in organic eggs, while detecting oxytetracycline and tylosin residues in conventionally produced eggs at a ratio of 1.6% and 2.4%, respectively, in the total of 125 conventionally produced eggs that were sampled.…”