Pilot Monitoring of Antimicrobial Residues in Chicken and Porkin Vietnam

What is it about?

Antibiotic residues in consumer foods pose a threat to human health and contribute to increasing antimicrobial resistance. In this study, the National Institute for Veterinary Research conducted a pilot monitoring of antibiotic residues in pork and chicken meat. The study was conducted from January to July 2019 in six provinces. In each province, two districts were randomly chosen and within the district, six retail markets, slaughterhouses or wet markets traditional wet markets were chosen for sampling. In total, 360 pork samples and 360 chicken meat samples were collected for analysis. The samples where first screened with an ELISA test kit for residues in the beta-lactam, tetracycline and sulfonamide groups. All positive and suspected positive samples were confirmed by liquid chromatography with tandem mass spectrometry (LC/MS/MS) to determine the concentration of ampicillin, amoxicillin, sulfamethazine, sulfaquinoxaline, oxytetracycline and doxycycline residues

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