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Prevalence of antimicrobial residues in pork meat in Madagascar

Abstract

Residual antimicrobials in food constitute a risk to human health, but poor knowledge is available about the significance of contaminated meat in developing countries. The purpose of the study was to determine the occurrence of antimicrobial drug residues in pork products in Madagascar. The occurrence of antimicrobial drug residues in pork meat were investigated by the Premi® test (DSM©) technique. There was a high incidence rate of drug residues, with 360 (37.2 %) meat samples being contaminated. A significant increase was observed between 2010 and 2011, with 32 and 39%, respectively. Pork meat samples are less contaminated by drug residues when animals are slaughtered in urban abattoirs (34.4%) vs in provincial abattoirs (42.2%), suggesting that animals under treatment (or sick) are sold preferentially in local abattoir. Drug residue levels in pork meats purchased in Madagascar appear to be serious public health problem at the moment.

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Acknowledgment

Authors thank gratefully the French Embassy in Madagascar, the Regional Council of La Reunion (French overseas territory), the European Regional development Funds (ERDF), and the French Government for their financial support through the QualiREG research network in Indian Ocean (www.qualireg.org).

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Correspondence to Vincent Porphyre.

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Rakotoharinome, M., Pognon, D., Randriamparany, T. et al. Prevalence of antimicrobial residues in pork meat in Madagascar. Trop Anim Health Prod 46, 49–55 (2014). https://doi.org/10.1007/s11250-013-0445-9

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Keywords

  • Pork
  • Meat
  • Antibiotics
  • Drug residue
  • Veterinary contaminant
  • Food safety
  • Madagascar