Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3793
Full metadata record
DC FieldValueLanguage
dc.contributor.authorAkansale, R.-
dc.contributor.authorAdzitey, F.-
dc.contributor.authorTeye, G. A.-
dc.date.accessioned2022-10-18T11:51:20Z-
dc.date.available2022-10-18T11:51:20Z-
dc.date.issued2019-
dc.identifier.citation2476-3241en_US
dc.identifier.issn2476-3241-
dc.identifier.urihttp://hdl.handle.net/123456789/3793-
dc.description.abstractThe pervasiveness of antibiotic residues in animal foods undermines the safety and security of consumers. The consequences on human health through the development of antibiotic resistance is a growing disquiet to veterinary, health practitioners and stakeholders. This study evaluates the knowledge of farmers in antibiotic usage and the presence of antibiotic residues in chevon (lamb meat) and beef in Sunyani, Ghana. A total of 150 farmers were randomly selected and interviewed using a semi-structured questionnaire. In addition, 36 samples comprising 18 beef and 18 chevon samples were analyzed for antibiotic residues using a Liquid Chromatography Mass Spectrometry. Majority of the farmers kept only goats (30%), practiced the semi-intensive system (96%), had ever experienced infections on their farm (99.3%) and had ever used antibiotics (100%). The farmers used antibiotics mainly for therapeutic purposes (68%), encountered more diarrhea cases (65.3%), and used mostly tetracycline (56.7%) to treat their animals because of its effectiveness (84%). Most of the farmers confirmed they do not have in-depth knowledge in antibiotics (56%), received information about antibiotics mainly from veterinary officers (56%) and bought their antibiotics from veterinary shops/clinics (62.7%). The majority do not observe withdrawal periods (53.3%), were unaware misuse of antibiotics can promote pathogen resistance (76.5%), but knew consumption of antibiotic residues in meat will be harmful to humans (60%). The examination of the beef and chevon samples revealed the presence of amoxycilin, chlorotetracycline, ciprofloxacin, danofloxacin, doxycycline, norfloxacin, oxytetracycline, sulfadiazine and tylosine at varying concentrations. Chloramphenicol and metronidazole were not detected in the meat samples. This study revealed that the farmers had limited knowledge in antibiotic usage and some antibiotic residues were present in chevon and beef sold in Sunyani, Ghana.en_US
dc.language.isoenen_US
dc.publisherTehran University of Medical Sciences (TUMS)en_US
dc.relation.ispartofseriesVol. 5;Issue 3-
dc.subjectAnimalsen_US
dc.subjectAntibioticsen_US
dc.subjectFarmersen_US
dc.subjectMeaten_US
dc.subjectResiduesen_US
dc.subjectSunyanien_US
dc.titleKNOWLEDGE OF FARMERS IN ANTIBIOTIC USAGE AND INVESTIGATION OF ANTIBIOTIC RESIDUES IN MEATS IN SUNYANI MUNICIPALITY, GHANAen_US
dc.typeArticleen_US
Appears in Collections:Faculty of Agriculture, Food and Consumer Sciences



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