Health risk assessment of multiple antibiotic residues in meat and meat products in Shanghai from 2016 to 2020
10.19428/j.cnki.sjpm.2021.20957
- VernacularTitle:上海市2016—2020年肉与肉制品中多种抗生素残留及风险
- Author:
Bao-zhang LUO
1
;
Lu-xin QIN
1
;
Hua CAI
1
;
Jing-jin YANG
1
;
Li-bei XIONG
1
;
Hong LIU
1
Author Information
1. Shanghai Municipal Center for Disease Control and Prevention， Shanghai 200336， China
- Publication Type:Research Article
- Keywords:
meat and meat products;
antibiotic residue;
quinolone;
tetracycline;
sulfonamides
- From:
Shanghai Journal of Preventive Medicine
2021;33(5):377-385
- CountryChina
- Language:Chinese
-
Abstract:
Objective:To determine the current status of multiple antibiotic residues in meat and meat products in Shanghai based on a 5-year surveillance， and perform the health risk assessment. Methods:We performed the examination in accordance with the Manual for National Food Contamination and Harmful Factor Risk Monitoring， and conduct health risk assessment according to the national limit standards on the monitoring data of 2016‒2020. Results:The total detection rate of multiple antibiotics in meat and meat products in Shanghai was determined to be 16.03%， in which the total unqualified rate was 1.97%. Moreover， the detection rate of quinolones was 2.78% and its unqualified rate was 0.83%. The unqualified rate of loxacin in cooked meat products was 2.12%. The detection rate of tetracyclines was 17.06% and its unqualified rate was 0.34%， in which the highest detection rate was identified in doxycycline （11.64%）. The detection rate of sulfonamides was 3.16%， in which the highest detection rate was in sulfamethazine （1.05%）. The detection rate of florfenicol was 5.15% and its unqualified rate was 0.12%. The difference of ofloxacin residues between diverse food categories （χ2=17.44， P<0.05） and processing links （χ2 =14.10， P<0.05） was statistically significant. In addition， the sum amount of ofloxacin， enrofloxacin and ciprofloxacin in cooked meat products was higher than other food categories； the unqualified rate and residual amount of ofloxacin available in online stores and catering links were both higher. The residual amount of doxycycline and the unqualified rate in the online store link were significantly higher than those in other links. Based on preliminary assessment， the high exposure values in the 97.5 percentile of meat and meat products accounted for a very low proportion of the corresponding acceptable daily intake （ADI） and posed a low health risk to the population. Conclusion:The total detection rate of tetracyclines in meat and meat products is relatively high， which obviously accumulates in the offals of livestock and poultry. In addition， some antibiotics， such as ofloxacin and doxycycline， are relatively high in catering and online stores. It is recommended to strengthen the supervision of quinolones in cooked meat products， especially ofloxacin， enrofloxacin， and ciprofloxacin， and improve the supervision of doxycycline in meat and meat products in online stores.
