Consumption habits of broiler offal and its contamination by antibiotic residues in the Northeast of Algeria

• Hanane Kadi Constantine 1 – Frères Mentouri University, Institute of Nutrition, Food and Agri–Food Technologies (INATAA). Constantine, Algeria - Constantine 3 – Salah Boubnider University, Food, Nutrition and Health Laboratory (ALNUTS). Constantine, Algeria
• Assia Boudebza Constantine 1 – Frères Mentouri University, Institute of Veterinary Sciences, Research Laboratory PADESCA. Constantine, Algeria
• Mohamed Cherif Abdeldjelil Constantine 1 – Frères Mentouri University, Institute of Veterinary Sciences, Research Laboratory PADESCA. Constantine, Algeria
• Latifa Boultif Constantine 1 – Frères Mentouri University, Institute of Veterinary Sciences, Research Laboratory PADESCA. Constantine, Algeria
• Fadhila Mansour Constantine 1 – Frères Mentouri University, Institute of Nutrition, Food and Agri–Food Technologies (INATAA). Constantine, Algeria - Echahid Cheikh Larbi Tebessi University, Faculty of Exact Sciences and Natural and Life Sciences, Departament of Natural and Life Sciences. Tebessa, Algeria - Batna1 University, Institute of Veterinary Science and Agricultural Sciences, Department of Food Technology, Food Science Laboratory. Batna, Algeria
• Ismail Chougui Constantine 1 – Frères Mentouri University, Institute of Nutrition, Food and Agri–Food Technologies (INATAA). Constantine, Algeria - Constantine 3 – Salah Boubnider University, Food, Nutrition and Health Laboratory (ALNUTS). Constantine, Algeria
• Quamar Eddine Douak Constantine 1 – Frères Mentouri University, Institute of Nutrition, Food and Agri–Food Technologies (INATAA). Constantine, Algeria - Constantine 3 – Salah Boubnider University, Food, Nutrition and Health Laboratory (ALNUTS). Constantine, Algeria
• Lamia Elmechta Constantine 1 – Frères Mentouri University, Institute of Nutrition, Food and Agri–Food Technologies (INATAA). Constantine, Algeria

DOI: https://doi.org/10.52973/rcfcv-e34341

Keywords: Antibiotic residues, broiler offal, health, consumer survey

Abstract

Antibiotic use has promoted poultry production intensification. However, irrational use of these drugs results in an accumulation of toxic and harmful residues in the edible products of the treated birds. These residues eventually affect the consumer’s health by transferring antibiotic–resistant bacteria and causing allergies and other pathologies. This study aims to describe the consumption habits of broiler offal in two Algerian Provinces: Batna and Sétif (North–East of Algeria). In addition, a qualitative study was conducted to screen antibiotic residues in broiler offal commercialized in these regions. A total of 250 consumers were randomly surveyed using a questionnaire including questions regarding their socio–demographics, their consumption habits of offal, and their knowledge of the risks associated with the presence of antibiotic residues in poultry products. The study was conducted from 5th February to 25th March 2019. Antibiotic residues were investigated in 66 broiler samples (36 livers and 30 gizzards) using an agar diffusion test inspired by the conventional microbiological method of the four plates. The survey revealed high consumption rates of offal: 83.3% in Batna and 92.0% in Sétif. The liver was the most preferred offal in both regions due to its palatability (86.5%) and nutritional value (67.3%). Most respondents (68% in Batna and 52% in Sétif) are aware of the risks of antibiotic residues in offal. The results of the antibiotic residue investigation showed an overall contamination rate of 33.3%. Livers were more contaminated than gizzards. In both regions, the widespread consumption of broiler offal and its contamination by antibiotic residues constitute a potential health hazard for consumers.

References

Babicz M, Kropiwiec–Domańska K, Skrzypczak E, Szyndler–Nędza M, Szulc K. Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs. Anim. (Basel). [Internet]. 2020; 10(6):964. doi: https://doi.org/mbsk

Alao BO, Falowo AB, Chulayo A, Muchenje V. Consumers’ Preference and Factors Influencing Offal Consumption in Amathole District Eastern Cape, South Africa. Sustainability. [Internet]. 2018; 10(9):3323. doi: https://doi.org/gfhvt4

Nollet LM, Toldrá F. Introduction—Offal meat: Definitions, regions, cultures, generalities. In: Handbook of Analysis of Edible Animal By–Products. Nollet LML, Toldrá F, editors. Boca Raton, FL, USA: CRC Press. 2011; p. 3–11.

Food and Agriculture Organization of the United Nations. FAOSTAT. Données de l’alimentation et de l’agriculture, Cultures et produits animaux (Algérie). [Internet]. Rome: FAO; 2023 [cited 30 Aug 2023]. Available in: https://www.fao.org/faostat/fr/#compare.

Ockerman HW, Basu L. BY–PRODUCTS | Edible, for Human Comsumption In: Devine C, Dikeman M. editors. Encyclopedia of Meat Sciences [Internet]. Oxford, UK: Elsevier Academic Press. 2004; p 104–112. doi: https://doi.org/cpns8q

Treiber FM, Beranek–Knauer H. Antimicrobial Residues in Food from Animal Origin. A Review of the Literature Focusing on Products Collected in Stores and Markets Worldwide. Antibiot. [Internet]. 2021; 10(5):534. doi: https://doi.org/mbsm.

Van TTH, Yidana Z, Smooker PM, Coloe PJ. Antibiotic use in food animals worldwide, with a focus on Africa: Pluses and minuses. J. Glob. Antimicrob. Resist. [Internet]. 2020; 20:170–177. doi: https://doi.org/gkq7r6

Andremont A. [Effect of antibiotics on bacterial resistance ecology: role of the digestive tract]. Med. Mal. Infect. [Internet]. 2000; 30(Suppl. 3): s178–s184. French. doi: https://doi.org/c6b376

Lee M, Lee H, Ryu P. Public Health Risks: Chemical and Antibiotic Residues –Review–. Anim. Biosci. [Internet]. 2001; 14(3):402–413. doi: https://doi.org/mbsn

Maghuin–Rogister G. Hormones, substances anabolisantes et résidus de traitements vétérinaires en relation avec la sécurité alimentaire. In: Moll M, Moll N, editors. Sécurité alimentaire du consommateur. 2nd ed. Paris: Technique & Doc. 2002; p 65–91. French

Eagar H, Swan G, van Vuuren M. A survey of antimicrobial usage in animals in South Africa with specific reference to food animals. J. S. Afr. Vet. Assoc. [Internet]. 2012; 83(1):16. doi: https://doi.org/gcw7f2

Ahn Y, Jung JY, Kweon O, Veach BT, Khare S, Gokulan K, Piñeiro SA, Cerniglia CE. Impact of Chronic Tetracycline Exposure on Human Intestinal Microbiota in a Continuous Flow Bioreactor Model. Antibiot. (Basel). [Internet]. 2021; 10(8):886. doi: https://doi.org/mbsq

Berghiche A, Khenenou T, Labiad I. Antibiotics Resistance in Broiler Chicken from the Farm to the Table in Eastern Algeria. J. World Poult. Res. [Internet]. 2018 [cited 18 Oct 2023]; 8(4):95–99. Available in: https://bit.ly/48qQqxa.

García–Llatas G, Alegría A, Barberá A, Farré R. Minerals and trace elements. In: Handbook of Analysis of Edible Animal By–Products. Nollet LML, Toldrá F, editors. Boca Raton, FL, USA: CRC Press. 2011; p. 183–203.

Boultif L, Zeghilet N, Chebira B, Agabou A, Mekroud A. Validation of a high–performance liquid Chromatography (HPLC) method for the determination of oxytetracycline residues in milk. Adv. Anim. Vet. Sci. [Internet]. 2014; 2(10):574–581. doi: https://doi.org/mbsr

Chebira B, Boultif L, Agabou A, Mekroud A. Validation of a high–performance liquid chromatography (HPLC) method to detect and quantify some antibiotics residues in honey. Adv. Anim. Vet. Sci. [Internet]. 2015; 3(5):295–301. doi : https://doi.org/mbss

Wikipedia contributors. Batna (city). [wiki on the Internet]. St. Petersburg, FL, USA: Wikipedia, The Free Encyclopedia. [cite 18 Aug. 2020]. Available in: https://bit.ly/48KhUOc.

Agence Française de Sécurité Sanitaire des Aliments (AFSSA). Détection des résidus à activité antibiotique dans les muscles : méthode des quatre boites. Paris: Ed. Fougères, Laboratoire d’Étude et de Recherches sur les Médicaments Vétérinaires et les Désinfectants; 2000. 11 p.

Bogaerts R, Wolf F. A standardized method for the detection of residues of antibacterial substances in fresh meat. Die Fleischwirtschaft. 1980; 60(4): 672–674.

Claret A, Guerrero L, Ginés R, Grau A, Hernández MD, Aguirre E, Peleteiro JB, Fernández–Pato C, Rodríguez– Rodríguez C. Consumer beliefs regarding farmed versus wild fish. Appetite. [Internet]. 2014; 79:25–31. doi : https://doi.org/f572zg

Ayzac L. Maîtriser Epi Info™ 7. Premiers pas. Paris : Centre de coordination de la lutte contre les infections nosocomiales Sud–Est. 2013. 236 p.

European Training Foundation (ETF). Algeria: Education, Training and Employment Developments. 2021; 25 p.

Toldra F, Aristoy MC, Mora L, Reig M. Innovations in value–addition of edible meat by–products. Meat Sci. [Internet]. 2012; 92(3):290–296. doi: https://doi.org/f368ns

Alvarez–Astorga M, Capita R, Alonso–Calleja C, Moreno B, Garcia–Fernandez C. Microbiological quality of retail chicken by–products in Spain. Meat Sci. [Internet]. 2002; 62(1):45–50. doi: https://doi.org/b97wtd

Food Security and Nutrition Analysis Unit (FSNAU). Somali Knowledge Attitude Practices Study (KAPS) Offal Consumption among the Somali Population in Boroma, Burao and Bossaso Towns. FSNAU, FAO Somalia and UNICEF. 2010. 28 p.

Stuijvenberg MEV, Schoeman SE, Nel J, Le Roux M, Dhansay MA. Liver is widely eaten by preschool children in the Northern Cape province of South Africa: Implications for routine vitamin A supplementation. Matern. Child. Nutr. [Internet]. 2020; 16(3):e12931. doi: https://doi.org/mbst

Mokhtar–Rahmani M, Ziane M, Ben–Braïek O, Bouamra M, Hammoudi AH. Antimicrobials use in broiler chicken breeding: case of the Ain Defla province (Algeria). Plant Archiv. [Internet]. 2021; 21(2):295–304. doi: https://doi.org/mbsv

Kim YN. Vitamins. In: Handbook of Analysis of Edible Animal By–Products. Nollet LML, Toldrá F, editors. Boca Raton, FL, USA: CRC Press. 2011; 2011; p. 161–182.

Salon international de la qualité alimentaire (SISQA). «alimentation et santé» Organised by le conseil régional Midi–Pyrénées. 1er Carrefour des technologies de la sécurité et de la traçabilité des aliments, INRAE. [Internet]. 2005 [cited 11 Oct 2023]; Available in: https://bit.ly/48MvpwP.

Wani SA, Majeed D. Evaluation of quality attributes and storage stability of pickle prepared from chicken gizzard. J. Meat Sci. Technol. [Internet]. 2014 [cited 11 Oct 2023]; 2(4):85–89. Available in: https://bit.ly/3RSkXwC.

Güven SY, Karakaya M, Babaoğlu AS. Proximate compositions, fatty acids and mineral contents of chicken and turkey gizzards, and textural properties after tenderization with proteolytic enzymes. J. Food Process Preserv. [Internet]. 2021; 10:e15775. doi: https://doi.org/mbsz

Abdalla HO, Ali NNA, Siddig FS, Ali SAM. Improving Tenderness of Spent Layer Hens Meat Using Papaya Leaves (Carica papaya). Pak. Vet. J. [Internet]. 2013 [cited 25 July 2023]; 33(1):73–76. Available in: https://bit.ly/41N5KBQ.

Al Hajo N. Using Different Methods to Tenderize Spent Hens Meat. Intern. J. Poult. Sci. [Internet]. 2009; 8(1):99–103. doi: https://doi.org/bg5dgb

Soltani M, Sadeghi E, Mahaki B, Shirvani H, Fallah M, Motamedi P, Mohammadi R. Survey of Consumption Pattern, Exposure, and Risk Assessment of Aflatoxins in Different Animal Livers. Iranian J. Chem. Chem. Engineering. [Internet]. 2022; 41(2):695–705. doi: https://doi.org/mbs3

Qu Z, Tang J, Sablani SS, Ross CF, Sankaran S, Shah DH. Quality changes in chicken livers during cooking. Poult. Sci. [Internet]. 2021; 100(9):101316. doi: https://doi.org/mbs4

Hakem A, Titouche Y, Houali K, Yabrir B, Malki O, Chenouf N, Yahiaoui S, Labiad M, Ghenim H, Kechih–Bounar S, Chirila SF, Lapusan A, Fit N. Screening of Antibiotics Residues in Poultry Meat by Microbiological Methods. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj–Napoca. Vet. Med. [Internet]. 2013 [cited 25 Sept 2023]; 70(1):77–82. Available in: https://bit.ly/41O8jU1.

Ramdane MS. Études qualitatives et quantitatives des résidus d'antibiotiques dans la viande de volaille et les œufs dans la région de la Mitidja. [dissertation on the Internet]. Algeria: University Mouloud Mammeri of Tizi–Ouzou. 2015 [cited 24 Oct 2023]; 156 p. French. Available in: https://bit.ly/3TRfnh0.

Merazi Y, Hammadi K, Fedoul FF. An investigation of the practices of veterinarians and breeders in the prevalence of antibiotic resistance in poultry farms in Algeria. Revue Nature et Technologie. [Internet]. 2021 [cited 14 Sept 2023]; 13(2):14–33. Available in : https://bit.ly/3NVNTmp.

Okombe EV, Luboya WLR, Nzuzi MG, Pongombo SC. Détection des résidus d’antibiotiques dans les denrées alimentaires d’origine bovine et aviaire commercialisées à Lubumbashi (RD Congo). J. Appl. Biosci. [Internet]. 2016 [cited 16 Sept. 2023]; 102:9763–9770. Available in: https://bit.ly/41M18Mj.

Olatoye IO, Ehinmowo AA. Oxytetracycline residues in edible tissues of cattle slaughtered in Akure. Nigerian Vet. J. 2010; 31(2):93–102. doi: https://doi.org/dkw7cz

Chaiba A, Investigation of Antibiotic Residues in Poultry Products in Meknes–Morocco. J. Adv. Microbiol. [Internet]. 2017; 2(1):1–8. doi: https://doi.org/mbs6

Shareef AM, Jamel ZT, Yonis KM. Detection of antibiotic residues in stored poultry products. Iraqi J. Vet. Sci. 2009; 23(1):45–48.

Javadi A, Mirzaei H, Khatibi SA. Effect of roasting process on antibiotic residues in edible tissues of poultry by FPT Method. J. Anim. Vet. Adv. 2009 [cited 24 Oct 2023]; 8:2468–2472. Available in: https://bit.ly/3HcRw3H

Van Den Bogaard AE. Human health aspects of antibiotic use in food animals: Tijdschr Diergeneeskd. 2001;126(18):590–595.

Chataigner B, Bailly JD. Étude de la qualité sanitaire des viandes bovines et ovines à Dakar (Sénégal). France. 2004. 103 p.

Randrionomenjanahary RN. Investigation sur la présence de résidus d’antibiotiques dans les denrées alimentaires d’origine aviaires commercialisées à Antananarivo (Madagascar): cas du muscle et du foie. [dissertation on the Internet]. Dakar, Senegal: Université Cheikh Anta Diop. 2006; 82 p. French. Available in: https://bit.ly/48MxetF.

Tassist A, Ami D, Tadjine N, Hezil N, Guétarni D. Screening of antibiotic residues in Chicken meat by microbiological methods (Premi® Test and four plat method associated with STAR method). Quantification with High performance liquid Chromatography (HPLC). Proceeding of the second edition of the international congress: "Microbial Biotechnology for Development" (MICROBIOD 2); 2012 Oct 2–4; Marrakesh, Morocco. Marrakesh: MICROBIONA. p. 195–196.