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Prevalence of antimicrobial residues in pork meat in Madagascar

Rakotoharinome V.M., Pognon D., Randriamparany T., Chane Ming J., Idoumbin J.P., Cardinale E., Porphyre V.. 2014. Tropical Animal Health and Production, 46 (1) : p. 49-55.

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. (Résumé d'auteur)

Mots-clés : madagascar

Thématique : Contamination et toxicologie alimentaires; Composition des produits alimentaires; Sciences et hygiène vétérinaires : considérations générales

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