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Antibiotic residues in food: the African scenario

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Title: Antibiotic residues in food: the African scenario
Authors: Darwish, Wageh Sobhy Browse this author
Eldaly, Elsaid A. Browse this author
El-Abbasy, Mohamed Tharwat Browse this author
Ikenaka, Yoshinori Browse this author
Nakayama, Shouta Browse this author
Ishizuka, Mayumi Browse this author
Keywords: antibiotics
Issue Date: Feb-2013
Publisher: Graduate School of Veterinary Medicine, Hokkaido University
Journal Title: Japanese Journal of Veterinary Research
Volume: 61
Issue: Supplement
Start Page: S13
End Page: S22
Abstract: Antibiotics are substances either produced naturally by living organisms or synthetically in the laboratory, and they are able to kill or inhibit the growth of microorganisms. Antibiotics are also used as feed additives for the purpose of livestock health maintenance. Antibiotic residues in feedstuffs are currently a problem of some magnitude in different parts of the world, particularly due to associated public health concerns that include hypersensitivity reactions, antibiotic resistance, toxicity, teratogenicity, and carcinogenicity. In Africa, as in other parts of the world, antibiotic residues in animal-derived foods have been extensively recorded in many African countries; these residues have exceeded the WHO maximum residue levels in many cases. It has been reported that tetracyclines are the most predominantly prescribed antibiotics in Africa, and of all antibiotic-associated residues they represent 41% of cases, followed by β-lactams at 18%. Great care should be taken to monitor antibiotic cessation periods before the release of animal-derived foods for human consumption. In addition, strict legislation should be implemented in order to minimize the abuse of antibiotics.
Type: bulletin (article)
Appears in Collections:Japanese Journal of Veterinary Research > Volume 61 Supplement

Submitter: 獣医学部図書室

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