Comparative assessment of antibiotic residues in poultry eggs from commercial and backyard farms in Makurdi, Benue State, Nigeria.

Abstract

Poultry eggs are a vital source of protein and essential vitamins, widely consumed globally. However, the indiscriminate use of antibiotics for growth promotion and disease control in poultry farming raises concerns about the accumulation of antibiotic residues in animal products. These residues pose significant health risks, including antimicrobial resistance, hepatotoxicity, allergic reactions, and carcinogenic effects. This study aimed to assess the prevalence of antibiotic residues in eggs from commercial and backyard poultry farms in Makurdi, Benue State. A total of 120 eggs were sampled from 12 backyard and 8 commercial farms over 10 weeks and analyzed using the microbial inhibition method and the European four-plate test. Antibiotic residues were detected in 15.8% of the assayed samples, with a higher prevalence in backyard farms (22.2%) compared to commercial farms (6.2%), though the difference was not statistically significant with a P-value of 0.0635. Tetracyclines, aminoglycosides, and penicillins were identified as the predominant antibiotics used in poultry farming. Findings indicate a widespread misuse of antibiotics and poor adherence to withdrawal periods, a potential risk of antimicrobial resistance. Regulatory measures and improved antibiotic stewardship in poultry farming are recommended to ensure the safety of eggs for consumers.