Pesquisa dos resíduos de substâncias antimicrobianas em ovos de consumo comercializados na cidade de Maputo

Abstract

The irresponsible use of antimicrobial agents in egg production can result in the occurrence of their residues in eggs as well as in their derivatives, becoming a major concern for public health. This research aimed to evaluate the occurrence of residues of antimicrobial substances in eggs produced and sold in the city of Maputo. A total of 50 egg samples were purchased from 3 municipal markets and 2 local producers. The samples were tested for residues of antimicrobial substances, using the microbial inhibition method (agar diffusion), applying the European Union four-plate technique (EU4pt). Antimicrobial residues were detected in all whole egg samples and egg white matrices (50/50; 100%), with a relatively lower positivity rate in egg yolks (50/38 76%). It was possible to determine the mean values and the respective standard deviation of the inhibition halos in the positive samples, which range from 3.3±5.0 and 14.3±1.7, 13±1.9 and 21.1±0.5, 2.3±4.6 and 13.6±1.6 mm in the whole egg, in the white and in the yolk of the egg, respectively. All 50 samples presented residues of antimicrobials belonging to the Beta-lactams and Aminoglycosides group, 44 of which were positive for residues of antimicrobials from the Sulfonamides group, while the Macrolides group proved positive in only 39 samples. Eggs sold in the City of Maputo may pose potential chemical risks to the public health of consumers. Therefore, it is necessary to implement measures to monitor and control these residues in food.