Detection and quantification of antibiotic residues in chicken meat using microbiological and HPLC assays from Bidar district

Abstract

The unregulated and excessive use of antibiotics in poultry production systems, particularly in countries with emerging economies like India, poses significant threats to food safety and public health. Antibiotic residues in meat and other animal-derived food products have become a growing concern due to their implications for consumer health, including hypersensitivity reactions, antibiotic resistance, and long-term toxicological effects. This research focuses on the detection and quantification of fluoroquinolone class antibiotics—specifically enrofloxacin and ciprofloxacin—in chicken meat obtained from Bidar district, Karnataka. The study employed a two-tiered methodological approach: microbiological screening for preliminary detection, followed by quantitative analysis using High-Performance Liquid Chromatography (HPLC). A total of 167 tissue samples encompassing liver, breast muscle, and other muscle tissues were collected from both organized and unorganized poultry sectors. Initial microbiological assays using Bacillus subtilis as an indicator organism identified 52 samples (31.1%) as presumptively positive for antibiotic residues. These were subjected to further analysis using a validated HPLC method in compliance with EU Commission Decision 2002/657/EC. Quantitative results confirmed the presence of enrofloxacin and ciprofloxacin in varying concentrations, with a significant proportion exceeding established Maximum Residue Limits (MRLs), especially in liver tissues. The residue depletion trend observed was liver > kidney > breast muscle, consistent with prior studies by Schneider and Donoghue (2006), highlighting hepatic accumulation. These findings point to the urgent need for policy interventions, enhanced surveillance, and awareness campaigns aimed at curbing indiscriminate antibiotic use and ensuring strict compliance with withdrawal periods to mitigate risks to consumers.