Antibiotic residues in muscle tissue of chickens sold in markets in the city of Ayacucho, Peru
DOI:
https://doi.org/10.30972/vet.3719099Keywords:
antibiotic residues, chicken meat, antimicrobial resistance, public healthAbstract
Chicken meat is one of the primary sources of animal protein in Peru. However, the intensive use of antibiotics in poultry production can result in pharmacological residues in muscle tissues, posing risks to food safety and public health. This study aimed to detect antibiotic residues in chicken meat sold in markets in the city of Ayacucho, Peru, during 2025. A total of 70 samples were collected from three local markets and analyzed using the microbiological agar diffusion method with Bacillus subtilis ATCC 6633 and Micrococcus luteus ATCC 9341 as indicator organisms. Antibiotic residues were detected in 18.6% of the samples, with sulfamethoxazole (38.5%) and erythromycin (30.8%) being the most frequently identified compounds, followed by penicillin and streptomycin (15.4% each). These findings indicate a potential risk to consumers. The frequent detection of sulfamethoxazole and erythromycin residues in chicken meat highlights the need for strengthened health surveillance and effective regulatory controls to reduce the risk of antimicrobial resistance and ensure food safety at both national and global levels.
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Copyright (c) 2026 Vidalina Andía-Ayme, Edgar Escriba Gutiérrez, Edna León-Palomino, Edgar Gutiérrez Gómez, Yury Bladimir Guillen Castro, Nilton Elías De La Cruz Enciso
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