Medicine, Health & Food

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A Case Study of Antibiotic Residues in Seafood sold in Restaurants in Bangkok, Thailand

Volume: 111  ,  Issue: 1 , October    Published Date: 28 October 2022
Publisher Name: IJRP
Views: 330  ,  Download: 179 , Pages: 377 - 381    
DOI: 10.47119/IJRP10011111020224044

Authors

# Author Name
1 Prema Yugala
2 Chayakul Chanthawarang

Abstract

Background: Antibiotic residues have caused antibiotic-resistant bacteria to enter human consumption resulting in less effective medicine to cure diseases. An estimated 1.2 million people around the world died from antibiotic-resistant bacterial infections in 2019 alone and this continues to increase each year mostly due to individuals uneducated about it. Objective: To examine antibiotic residue in seafood Study Methods: The samples were tested with antibiotic residue detection kits from the Department of Medical Sciences, Thailand. These detection kits have 93% accuracy, 78.9% sensitivity, and 96.7% specificity. Convenience sampling was conducted. A total of 21 samples were tested for antibiotic residues Tetracycline, Macrolide, Aminoglycoside, Sulfonamide, and Penicillin. Results: From the antibiotic residues in the samples, 21 samples were tested. Only 1 sample Squid (Tako Wasabi) tested positive in the detection of Tetracycline (4.76%) and 20 other samples tested negative (95.24%) Conclusion: There were still antibiotic residues detected in some foods.

Keywords

  • seafood
  • antibiotic residues
  • sashimi