Please use this identifier to cite or link to this item:
Title: Preliminary analysis of tetracycline residues in marketed pork in Hanoi, Vietnam
Authors: Duong Van Nhiem
Peter Paulsen
Witaya Suriyasathaporn
Frans J.M. Smulders
Moses N. Kyule
Maximilian P.O. Baumann
Karl H. Zessin
Hong Ngan Pham
Keywords: Arts and Humanities
Biochemistry, Genetics and Molecular Biology
Issue Date: 1-Jan-2006
Abstract: A cross-sectional survey was designed to investigate the proportion of tetracycline residues in marketed pork in suburb and urban districts in Hanoi. A total of 290 raw muscle samples were randomly collected from open markets in these districts. The samples were qualitatively screened for tetracycline residues using the agar inhibition test, and Bacillus cereus (ATCC 11778) as the reference strain. The inconclusive samples were then analyzed using high-performance liquid chromatography (HPLC). The positive samples from either test were defined as positive results. Overall, 5.5% of all collected samples were positive for tetracycline residues. The proportion of positive samples from shops in suburb districts was significantly (P < 0.05) different from those collected from shops in urban districts. So, the factor of region was identified as a risk factor of tetracycline residue proportion in raw pork with an odds ratio (OR) of 4.03 (95% CI = 1.12, 14.45). For the other factors, such as season, type of shop, type of abattoir, origin of meat, etc., the difference in proportion of positive samples within each factor was substantial but not statistically significant. These factors were identified as nonrisk factors. Such a high proportion may pose a potential hazard to public health, particularly since they might induce drug resistance of pathogenic micro-organisms. © 2006 New York Academy of Sciences.
ISSN: 17496632
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.

Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.