Presence of antibiotic residue in the liver of three commercial brands of dressed chicken/
Josue, Marichelle G.
Presence of antibiotic residue in the liver of three commercial brands of dressed chicken/ Marichelle G. Josue - Bayombong: Nueva Vizcaya State University, 2009 - xiii, 36 leaves : illustrations, photos ; 28 cm.
This study aimed to determine the presence of antibiotic residues in liver tissues from commercial brands of chicken sold at public market of Bayombong, Nueva Vizcaya.
A total of 60 liver samples were used in this study Each of the samples was tested for the presence antibiotic residues through the size of the zone of inhibition the around test organisms. The test organism used is Staphylococcus aureus. It was found out that the three products taken from the market of Bayombong, Nueva Vizcaya are positive for antibiotic residues wherein a total of 49 tissue samples with equivalent of 81 67% Hrand B liver tissue samples registered 15 (75%), Brand M. 18 (90%) and Brand S, 16 (50%) respectively. Proving that the poultry producers may be not aware on the proper use and withdrawal of antibiotic These products may be hazardous to the health of the consumers if they continuously consume liver tissues with antibiotic residue even it is at how level.
It was reported that the two main concerns raised by continuous use of low-level antibiotic of low level are possibility of developing bacterial species resistant to antibiotics and therefore not amenable to conventional drug therapy in cases of clinical illness and increasing the risk for human population to anaphylactic reaction by sensitizing a person and without this knowledge, allergic reaction may occur upon exposure to antibiotics.
There is increasing strong evidence that humans are at risk from eating meat that comes from livestock reared on subtherapeutic antibiotics. There are strong trends indicating antibiotic resistant food- borne bacteria is on the rise and are primarily transmitted from the food individuals consume. Antibiotic residue on meat can be dangerous by either promoting an allergic reaction or increasing the number of antibiotic-resistant organisms on one's digestive tract. There are indications that bacterial adoptions to the antibiotic environment seem to take place very rapidly. Thesis (Doctor of Veterinary Medicine)
Includes appendices and bibliographical references.
Presence of antibiotic residue in the liver of three commercial brands of dressed chicken/ Marichelle G. Josue - Bayombong: Nueva Vizcaya State University, 2009 - xiii, 36 leaves : illustrations, photos ; 28 cm.
This study aimed to determine the presence of antibiotic residues in liver tissues from commercial brands of chicken sold at public market of Bayombong, Nueva Vizcaya.
A total of 60 liver samples were used in this study Each of the samples was tested for the presence antibiotic residues through the size of the zone of inhibition the around test organisms. The test organism used is Staphylococcus aureus. It was found out that the three products taken from the market of Bayombong, Nueva Vizcaya are positive for antibiotic residues wherein a total of 49 tissue samples with equivalent of 81 67% Hrand B liver tissue samples registered 15 (75%), Brand M. 18 (90%) and Brand S, 16 (50%) respectively. Proving that the poultry producers may be not aware on the proper use and withdrawal of antibiotic These products may be hazardous to the health of the consumers if they continuously consume liver tissues with antibiotic residue even it is at how level.
It was reported that the two main concerns raised by continuous use of low-level antibiotic of low level are possibility of developing bacterial species resistant to antibiotics and therefore not amenable to conventional drug therapy in cases of clinical illness and increasing the risk for human population to anaphylactic reaction by sensitizing a person and without this knowledge, allergic reaction may occur upon exposure to antibiotics.
There is increasing strong evidence that humans are at risk from eating meat that comes from livestock reared on subtherapeutic antibiotics. There are strong trends indicating antibiotic resistant food- borne bacteria is on the rise and are primarily transmitted from the food individuals consume. Antibiotic residue on meat can be dangerous by either promoting an allergic reaction or increasing the number of antibiotic-resistant organisms on one's digestive tract. There are indications that bacterial adoptions to the antibiotic environment seem to take place very rapidly. Thesis (Doctor of Veterinary Medicine)
Includes appendices and bibliographical references.
