Determination of antibiotic residues in pork product sold in Bangkok

Abstract

Antibiotics are used in humans and in livestock. Antibiotics are used in raising swine for human food. Improper use of antibiotics results in residues in pork and pork products for consumption. Consumer exposure to antibiotic residues from consuming pork and pork products can lead to antibiotic resistance problems. The objective of this study is to examine antibiotic residues in fresh pork and processed pork products. This study examined total of 40 pork samples, consisted of 26 fresh pork samples, 6 pork ball samples and 8 pork sausage samples were tested for antibiotic residues using the Department of Medical Sciences' Antibiotic Residue Testing Kit. This test kit is 93% accurate, 78.9% sensitivity, 96.7% specificity. The results showed that from a total of 40 samples examined, Tetracycline residue was detected 50.00 of total samples, Aminoglycoside, Macrolide, Sulfonamide residue 37.50%, Penicillin residue 42.50%. For fresh pork samples, Tetracycline was detected 31%, Aminoglycoside, Macrolide, Sulfonamide 27.00% and penicillin 23.00%. For Pork ball samples, Tetracycline 83.00%, Aminoglycoside, Macrolide, Sulfonamide 50.00% and Penicillin 83.00%. For Pork Sausage samples, Tetracycline 87.50%, Aminoglycoside, Macrolide, Sulfonamide 62.50% and Penicillin 75.00%.  In conclusion, there were antibiotic residues in both fresh pork and processed pork products. The percentage of antibiotic residues found in fresh pork samples was less than that of processed pork such as pork balls and pork sausages.