Antibiotics are heavily used in livestock production for protection, treatment and as growth enhancers. Long exposure of antibiotics might lead to acute or chronic toxicity to the organs and the entire body. The residues of antibiotics are related to antibiotic resistance, which is the biggest threat to global health, food security, and development today. This study aimed to investigate the presence of antibiotic residues in imported and locally available red meat in the Sultanate of Oman and to compare the levels of detected antibiotic residues in the liver and muscles. The extraction was done using the QuEChERS method by Agilent and 11 standards from different groups of antibiotics were used. The extract was analysed using Agilent 6460 LC-MS/MS.
Primary Objectives: (i) To detect the level of antibiotics residues in red meat (ii) To compare the levels of antibiotics residues in red meat from local and external producers (iii) To compare the levels of antibiotics residues in liver, muscles, kidney and other organs
Research Team:
Principal Investigator
Dr Sumaiya Al Kindi
Co-Principal Investigator
Dr Alka Ahuja
Co-Investigators
Dr Mohammed Al Balushi, Municipality of Muscat
Razna Mohammed Al Maimani, Central laboratory for food safety/ MAFWR, Siham Khamis Al Mamari, Central laboratory for food safety/ MAFWR