Detection of antibiotic residues in chicken meat from different agro-climatic zones of Chhattisgarh, India by HPLC-PDA and human exposure assessment and risk characterization

Antibiotic residues in chicken meat pose health risks to consumers and affect the economics of the poultry dustry due to an export ban. The present cross-sectional study aimed to determine the occurrence of antibiotic residues in marketed chicken meat collected under different agro-climatic conditions in Chhattisgarh, India, and assess human health risks by Monte Carlo Simulation. Analyses of 336 chicken meat samples by validated high-performance liquid chromatography revealed that 147 (43.7%) were found positive for antibiotic residues and 60 (17.8%) exceeded the maximum residue limits (MRLs). Statistically significant differences (p <= 0.05) were observed in the mean levels of antibiotic residue detected among different agro-climatic zones. Antibiotic resi-dues were more frequently detected in chicken meat samples from the Northern hills (50.8%), followed by the Chhattisgarh plain (42.8%), and the Bastar plateau (37.5%). The mean probabilistic estimated daily intake (EDI: mu g/kg body weight/day) of antibiotic residues among the consumers due to consumption of chicken meat was between 0.066 and 0.166. Among the different age groups of consumers, the quantities of antibiotic residues consumed per day through chicken meat were higher in "age group 1'. The Hazard quotient (HQ) value of dividual antibiotics followed the order of enrofloxacin > ciprofloxacin > tetracycline > sulfamethazine oxytetracycline. Higher HQ values were noted for age group 1 and enrofloxacin showed the highest HQ among all the antibiotics. The HQ values of individual antibiotics were reported to be negligible in toxicological health risk for adults and children. However, values for children are on the higher side. Hence, current findings highlight the importance of vigilant antibiotic monitoring, as well as farmer education programmes to encourage good poultry farming practices and adherence to withdrawal periods for antibiotics, in order to meet food safety standards and protect human health.