Valoración de residuos de antibióticos presente en la carne de pollo comercializados en la ciudad de Machala.

Abstract

The emergence of antibiotics has been beneficial for treating various diseases and infections, significantly reducing morbidity and mortality in both animals and humans. However, the poultry industry presents a potential health concern for consumers due to the possible presence of antibiotic residues in chicken meat. This research focuses on evaluating antibiotic residues in chicken meat sold in Machala, using the Premi® Test method. A total of 40 chicken meat samples were collected from different markets in Machala. These samples were gathered in sterile Ziploc bags and transported in a cooler to the Microbiology Laboratory at the Faculty of Agricultural Sciences. The Premi® Test procedure involved preparing and analyzing the samples, with a color change indicating the presence or absence of antibiotics. Of the 40 samples analyzed, 17.5% tested positive for antibiotic residues, which equates to seven samples. Municipal markets had the highest concentration of residues, with seven positive samples, particularly from the 25 de Junio Market, Buenos Aires, Mi Ciudad, and Puerto Bolívar. The distribution of the samples revealed that suppliers from Balsa were the main distributors of chicken meat in Machala, accounting for 62.5% of the samples, with 24% testing positive. The study demonstrated that a significant portion of the chicken meat sold in Machala contains antibiotic residues, with a notable prevalence in municipal markets. This finding highlights the need to implement control, regulation, and training measures regarding the use of antibiotics within the poultry industry, thereby improving food safety and protecting consumer health.