Abusive use of antibiotics in poultry farming in Cameroon and the public health implications |
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| Authors: | R. E. Guetiya Wadoum N. F. Zambou F. F. Anyangwe J. R. Njimou M. M. Coman M. C. Verdenelli |
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| Affiliation: | 1. Department of Biology, University of Rome II “Tor Vergata Rome”, Rome, Italy;2. Department of Comparative Morphology and Biochemistry, University of Camerino, Camerino, Italy;3. Department of Biochemistry, Faculty of Sciences, University of Dschang, Dschang, Cameroon;4. Department of Animal Production, Faculty of Agronomy and Agricultural Sciences, University of Dschang, Dschang, Cameroon;5. Department of Chemical Materials, Environmental Engineering, University of Rome I “Sapienza”, Rome, Italy;6. Department of Comparative Morphology and Biochemistry, University of Camerino, Camerino, Italy |
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| Abstract: | The types and methods of use of antibiotics in poultry farms in Cameroon, residual levels and potential microbial resistance were determined. A questionnaire-based survey identified the different antibiotics used and high-performance liquid chromatography (HPLC) was used to determine residual levels of antibiotics. Pathogens were isolated, identified by use of commercial API kits and minimum inhibition concentration (MIC) was determined. Oxytetracyclin, tylocip and TCN (oxytetracycline, chloramphenicol and neomycin) were the most frequently used antibiotics. Antibiotics screened by HPLC were chloramphenicol, tetracycline and vancomycin. All of them except vancomycin were detected, and the concentration of these antibiotics was higher than the maximum residual limits (MRL) set by regulatory authorities. No residues of various antibiotics were found in egg albumen or yolk. The concentration of tetracycline was significantly higher in liver (150 ± 30 µg/g) than in other tissues. Foodborne pathogens, including Salmonella spp., Staphylococcus spp., Listeria spp., Clostridium spp. and Escherichia spp., were identified. Most of the pathogens were resistant to these various antibiotics tested. These findings imply the need for better management of antibiotic use to control sources of food contamination and reduce health risks associated with the presence of residues and the development of resistant pathogens by further legislation and enforcement of regulations on food hygiene and use of antibiotics.
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