Última alteração: 2025-07-04
Resumo
Background: Antibiotics are frequently used in livestock for therapy, metaphylactic purposes, and growth promotion. However, misuse and a lack of awareness have led to increased usage in food production, resulting in antibiotic residues in animal products (milk, meat, etc.) that exceed Maximum Residue Limits. These residues contribute to the rise of antibiotic-resistant bacteria and genes, posing significant health risks.
Objective: This study aimed to quantify antibiotic residues in raw cow's milk from smallholder producers and assess their awareness of antibiotic use and residues in the Mbala and Kasama districts of Zambia.
Methodology: The study was conducted from May to June, 2025. A total of 93 milk samples were randomly collected (54 Mbala and 39 Kasama) from individual cattle and analyzed for Beta-lactams/Cephalosporins, Tetracyclines, Macrolides, Sulfonamides and Aminoglycosides using a Cham II rapid receptor assay and Ultra-High Pressure Liquid Chromatography. Additionally, semi-structured questionnaires were administered to 81 farmers (42 Mbala and 39 Kasama).
Results: 82.1% of samples from Kasama and 98.1% from Mbala contained at least one the six classes of antibiotic residue above European Union Maximum Residue Limits. The presence of antibiotic class residues above European Union Maximum Residue Limit in milk samples was not associated with a district (p = 0.062). There was no significant difference between the mean of positive milk samples with antibiotic class residues in Mbala and those of Kasama (p = 0.0622). Sulfonamides had the highest proportion 68.8%, Macrolides 58.1%, Tetracyclines 12.9%, Beta-lactams 9.7% and Aminoglycosides 2.2%. Additionally, 33.3% of respondents using a survey were unaware of antibiotics and their use, while 81.5% did not know about antibiotic residues in animal products.
Conclusion: The presence of these residues may be linked to a lack of awareness and failure to observe withdrawal periods, posing risks of antimicrobial resistance among foodborne pathogens and potential health threats.