DETERMINATION OF ANTIBIOTIC GROWTH PROMOTER (POLYMYXIN E) RESIDUES IN LAYERS

Abstract

Background: Antibiotics are agents that inhibit or kill microorganisms and are widely used in veterinary practice. Polymyxin E is commonly used to treat bacterial infections in poultry. However, excessive or improper use may result in drug residues in poultry meat, organs, and eggs, which may pose health risks to consumers, particularly children. Therefore, determining appropriate withdrawal periods is important to minimize antibiotic residues.

Methodology: A total of 225 samples of layer meat, liver, and eggs were collected from different poultry farms. Polymyxin E residues were determined using high-performance liquid chromatography (HPLC) with a UV detector at 215 nm. Ethyl acetate and phosphate-buffered saline were used for extraction, followed by dissolution in the mobile phase and n-hexane. The data were statistically analyzed using ANOVA.

Results: Overall, 67% of the samples had Polymyxin E concentrations above the maximum residue limit (MRL), while 33% were below the MRL. Residue concentrations in muscle samples ranged from 101.6–704.8 µg/kg, liver samples from 911.6–3573.8 µg/kg, and egg samples from 14–202.6 µg/kg. ANOVA showed statistically significant differences among the obtained results.

Conclusion: The findings indicate a high occurrence of Polymyxin E residues in layer poultry products, possibly due to improper antibiotic use and failure to observe recommended withdrawal periods. Proper antibiotic administration and adherence to withdrawal periods are necessary to reduce drug residues and protect public health.