The antibiotic dilemma: assessing tetracycline hydrochloride residues in some animal-derived foods with investigations on mitigation and natural antibacterial alternatives. | ||
| Bulletin of Pharmaceutical Sciences Assiut University | ||
| Articles in Press, Accepted Manuscript, Available Online from 26 May 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bfsa.2025.354733.2413 | ||
| Authors | ||
| wafaa A Aly* 1; Amany I Aly2; Mohamed A. A Abd-Elrasoul3; Alshimaa M Faried4 | ||
| 1Department of Environmental Health, Institute of Environmental Studies, Arish University, Egypt. Ph.D. in forensic medicine and toxicology. | ||
| 2Occupational Safety and Health, Al-Rajhi Liver Hospital, Assiut University, Egypt | ||
| 3Fellow at veterinary teaching hospital and analysis specialist at central laboratory in Faculty of Veterinary Medicine, Assiut University, Egypt | ||
| 4Department of Health, Safety, and Food Technology, Faculty of Veterinary Medicine, Assiut University 71526, Egypt | ||
| Abstract | ||
| This study aims to assess tetracycline hydrochloride (TCH) residues in commonly consumed protein-source foods (raw milk, farm eggs, balady eggs, and chicken) obtained from local markets, employing the cost-effective analytical method of spectrophotometry. The research also investigates the effectiveness of household treatments (boiling and freezing) in reducing TCH levels. Additionally, it explores the potential of readily available essential oils (rosemary, marjoram, frankincense) to inhibit the growth of common food-borne pathogens in livestock, as a proactive alternative to antibiotics in animal feed. TCH residues were detected in all food samples. Specifically, TCH was found in 50% of raw milk samples, 55% of chicken samples, 60% of farm eggs, and 55% of balady eggs, with the highest mean concentration in farm eggs (55.6 μg/kg). 17% of raw milk samples exceeded the maximum residue limit (MRL), while no other samples did. Boiling reduced TCH residues in raw milk and chicken by 19% and 23%, respectively; freezing reduced TCH in raw milk by 32%. Rosemary oil exhibited the highest in vitro antibacterial activity against S. aureus and E. coli, followed by marjoram and frankincense oils. These findings indicate widespread TCH residue contamination. However, thermal processing can reduce these residues. Furthermore, essential oils, particularly rosemary and marjoram, show promise as natural alternatives to antibiotics in animal feed, potentially mitigating residue accumulation and promoting food safety. | ||
| Keywords | ||
| Tetracycline Hydrochloride (TCH); Hazard quotient; Thermal processing; Essential oils; Antimicrobial activity | ||
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