Antibiotic residues in beef and eggs sold in N’Djamena and Moundou (Chad)

Abstract

In recent decades, the intensification of animal production has been enhanced by the use of veterinary drugs, particularly antibiotics. In this context, this study was conducted to investigate the presence of antibiotic residues in food products of animal origin such as cattle meat and hen eggs. Samples were taken (166 from beef and 227 from eggs) from different slaughterhouses and selling points in the cities of N’Djamena and Moundou in Chad. The results showed the presence of antibiotic residues in 72 of 166 meat samples, representing a prevalence of 43.3%, and in 60 of 227 egg samples, representing a prevalence of 26.4%. These high percentages of antibiotic residues in frequently consumed foods are of public health concern. Studies with more extensive quantitative methods should be conducted to identify the nature of the antibiotics present in these foods, as well as to quantify their levels.