Assessment of Antibiotic Residues in Goat Meat from Slaughter Houses in Benue State

Abstract

The widespread use of antibiotics in livestock farming has raised concerns about antibiotic residues in meat, posing risks such as antimicrobial resistance (AMR), allergic reactions, and toxicity in consumers. This study investigates the incidence of tetracycline, oxytetracycline, chlortetracycline, and penicillin residues in goat meat from slaughterhouses in Benue State, Nigeria. A total of 117 samples were collected from slaughterhouses across three senatorial zones in Benue State. Kidney, liver, and muscle tissues were randomly sampled and preserved under appropriate conditions for laboratory analysis. The goat meat samples underwent microbiological analysis followed by high-performance liquid chromatography (HPLC) for precise quantification of tetracycline, oxytetracycline, chlortetracycline, and penicillin residues. The results revealed that chlortetracycline and penicillin residues were present above the Codex Maximum Residue Limits (MRL) in all tested organs. The highest mean concentration of antibiotic residue was detected in the liver (1694±390.9 µg/kg), followed by the kidney (1435±624.2 µg/kg) and muscle (339.8±110.7 µg/kg). The presence of penicillin in muscle tissue was particularly concerning, exceeding the permissible limit by up to 19 times. Hazard quotient calculations indicated that while some antibiotic residues were within acceptable limits, prolonged consumption of contaminated meat poses potential health risks. The study confirms the presence of antibiotic residues in goat meat, with certain residues exceeding permissible limits, posing risks to human health. To mitigate the risks associated with antibiotic residues in meat, the study recommends strict regulatory monitoring of antibiotic use in livestock farming, routine screening of meat products, and public awareness campaigns on the dangers of consuming contaminated meat.