جستجوی مقالات مرتبط با کلیدواژه « residues » در نشریات گروه « پزشکی »

The threat of antibiotic residues imposes a great concern in public health and at the same time in food safety. This study was conducted to screen antibiotic residues in retailed meats and evaluate the antibiotic sensitivity of indicator test organisms (Bacillus subtilis & Staphylococcus aureus). A total of 125 samples from three different types of meats (beef, chicken, and pork) were collected from the Public Market of Kabacan, Cotabato. Microbial Inhibition Assay utilizing B. subtilis and S. aureus was used for screening antibiotic residues. The total percentage of positive samples was 14.4%. The highest percentage was detected in chicken (22%) followed by beef (16%) and pork (6%), respectively. In evaluating the antibiotic sensitivity of test organisms, Bacillus subtilis detects Amoxicillin, Enrofloxacin, Tetracycline, and Oxytetracycline up to its maximum residual limits. There was no significant difference in beef (p > 0.05) and pork samples (p > 0.05) for the detection of antibiotics by the indicator organisms, while in chicken, the analysis revealed that the antibiotic sensitivity of test organisms was significantly different (p = 0.021). Hence, B. subtilis was ideal test organism than S. aureus (p<0.05). The binomial Logistic regression model also further suggests that B. subtilis was likely to be sensitive in detecting antibiotic residues in all meat types (B = -1.23, OR = 0.29, p = 0.013).

In the current study, a liquid chromatography coupled mass detector was set up to detect and quantify 108 pesticide residues in rice samples. QuEChERS method was applied for sample preparation and different validation parameters were determined to ensure the suitability of the method. The calibration curves were linear in the concentration 0.01-1.00 mg/kg with a coefficient of determination (R2) of more than 0.990 for all compounds. Based on signal to noise studies, the calculated LODs and LOQs were 0.005-0.060 mg/kg and 0.018-0.199 mg/kg, respectively; and acquired mean recoveries at three spiked levels (0.025, 0.200 and 0.800 mg/kg) were 72% - 117% with RSD < 20%. The developed method was used to investigate the occurrence of the studied pesticides in 65 internal and 65 foreign rice samples. The results showed that 14 internal and 15 imported samples were found to be contaminated 12 pesticides in the amounts between 0.027 mg/kg to 0.078 mg/kg and 0.031 mg/kg to 0.081 mg/kg, respectively. According to the Iranian regulations, with the exception of nine prohibited pesticides for rice production in Iran, bioallethrin, cypermethrin, deltamethrin, flutriafol, foramsulfuron, imazalil, phosphamidon, TCMTB, and triasulfuron, three permitted pesticides, cinosulfuron, triadimenol, and tricyclazole, found in positive rice samples were below MRLs established by Iranian National Standard Organization (INSO).

Daily consumption of milk containing antibiotic residues has become a great public health concern. This study aimed to evaluate the antibiotic residues in cattle raw milk using Copan milk test and specific enzyme-linked immunosorbent (ELISA) kits.

In this study, 92 milk samples were collected from Qazvin province, Iran in two seasons during 2019. All the samples were analyzed by the Copan milk test and competitive ELISA kits to evaluate gentamicin, tetracycline, tylosin, chloramphenicol, penicillin, and sulfonamide residues in milk.

The results showed that 45 milk samples (48.91%) were positive for the presence of antibiotic residues. Samples collected in summer were significantly (p<.05) more contaminated with antibiotic residues (30.43%) than those collected in winter (18.47%). The highest mean contamination was related to sulfonamide (13.72±1.21 ng/mL), followed by gentamicin (13.24±2.81 ng/mL) and tylosin (13.15±1.37 ng/mL) residues, and the lowest mean contamination was related to penicillin residues (0.007±0.002 ng/mL). The limit of detection (LOD) was 2, 2.5, 0.02, 8, 0.4, 0.08, and 13 ng/mL for gentamicin, tylosin, chloramphenicol, sulfamethazine, tetracycline, penicillin, and flumequine, respectively. Chloramphenicol residues were above the maximum residue limit (MRL) according to the Codex and European Commission (EC) (0 ng/mL) in all the samples. Sulfonamides residues were above the Codex MRL (25 ng/mL) in 33.33% of the samples.

The results shows that monitoring of antibiotic residues in milk and dairy products is necessary. Indeed, examining the amount of antibiotic residues in dairy products could be an important aspect of their monitoring.

The pervasiveness of antibiotic residues in animal foods undermines the safety and security of consumers. The consequences on human health through the development of antibiotic resistance is a growing disquiet to veterinary, health practitioners and stallholders. This study evaluates the knowledge of farmers in antibiotic usage and the presence of antibiotic residues in chevon (lamb meat) and beef in Sunyani, Ghana. A total of 150 farmers were randomly selected and interviewed using a semi-structured questionnaire. In addition, 36 samples comprising 18 beef and 18 chevon samples were analyzed for antibiotic residues using a Liquid Chromatography-Mass Spectrometry. The majority of the farmers kept only goats (30%), practiced the semi-intensive system (96%), had ever experienced infections on their farm (99.3%) and had ever used antibiotics (100%). The farmers used antibiotics mainly for therapeutic purposes (68%), encountered more diarrhea cases (65.3%), and used mostly tetracycline (56.7%) to treat their animals because of its effectiveness (84%). Most of the farmers confirmed they do not have in-depth knowledge of antibiotics (56%), received information about antibiotics mainly from veterinary officers (56%) and bought their antibiotics from veterinary shops/clinics (62.7%). The majority do not observe withdrawal periods (53.3%), were unaware misuse of antibiotics can promote pathogen resistance (76.5%), but knew consumption of antibiotic residues in meat will be harmful to humans (60%). The examination of the beef and chevon samples revealed the presence of amoxicillin, chlortetracycline, ciprofloxacin, danofloxacin, doxycycline, norfloxacin, oxytetracycline, sulfadiazine and tylosine at varying concentrations. Chloramphenicol and metronidazole were not detected in the meat samples. This study revealed that the farmers had limited knowledge in antibiotic usage and some antibiotic residues were present in chevon and beef sold in Sunyani, Ghana.

of the Study: Pesticides are widely used in the agricultural sector to control pests. Based on numerous studies, the presence of pesticide residues in food causes a wide array of diseases.  The current study aimed to identify pesticide residues in foods of vegetal and animal origin and presented the methods used to reduce pesticide content in food before consumption.

For the purpose of the study, the articles published within 2008-2018 were searched in the local and international databases, including PubMed, Science Direct, Scopus, using the keywords of pesticides, food, Iran, and residual, in both Persian and English languages. The current study focused on pesticide residues in foods of vegetal and animal origin. Furthermore, this study discusses the methods used to reduce residual pesticide before consumption. The preliminary search yielded 185 articles. After reviewing the articles, 26 studies were finally selected considering the purpose of the study.

As evidenced by the obtained results, diazinon pesticide residue has been reported in many products. Pesticide residues were more frequently found in foods of vegetable origin, compared to those of animal origin. Effective factors influencing the presence of pesticide residues in food products include: farmers' unawareness, incorrect use of pesticide and inappropriate spraying, and disregard for the preharvest interval. Proper washing and immersion in alkaline solutions at a suitable time should be considered to decrease pesticide residues in food products before consumption.

The consumption of food products containing pesticides is associated with a variety of risks to humans, including nervous system dysfunction, reproductive disorders, brain damage, mental illness, and respiratory system disorder. The impact of pesticide residues can be minimized by training and awareness of farmers, Proper washing food products before consumption and as well as the supervision of executive organizations are the keys to the reduction of pesticide application in foods.