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Antibiotic residues, in the meat of chicken and res, procedures of the markets of Cuenca - Ecuador

Abstract:

Background: the production and consumption of meat has become a fundamental part of the economy of a country, this is why the livestock industry seeks to obtain greater benefits from its products, using various techniques, among which the use of antibiotics for treatment stands out. Disease prevention and growth stimulation. Objective: to determine the presence of limits higher than those allowed for antibiotics in beef and chicken. Methodology: descriptive cross-sectional study. 37 samples of chicken and 55 of beef were analyzed, obtained from the vending stalls of meat products located in the markets of the city of Cuenca, they were analyzed for antibiotic residues using the liquid chromatography technique. Results: of the 92 samples analyzed, none were detected antibiotic residues that exceed the permitted limits for cephalosporins, sulfonamides, penicillins and tetracyclines. The main source of obtaining commercialized beef was from the slaughterhouse of the city of Cuenca. Chicken meat was obtained by raising it by another person. Conclusions: there was no presence of limits higher than those allowed for antibiotics in meats for human consumption from the Cuenca markets.