Currently in Algeria, the use of antibiotics is frequent in poultry farming. Failure to comply with the withdrawal period, the use of these molecules as growth promoters as a preventive measure and misuse without precise diagnosis results in the presence of antibiotic residues in broiler chicken.
In order to preserve food safety, a study was conducted on the possible presence of antibiotic residues in broiler chicken meat in the willaya of Souk Ahras.
A survey among private veterinarians of the Wilaya thus a total of 15 samples was analyzed using a quantitative spectrometric method to detect residues of antimicrobial substances.
From this 100% analysis, the results of this study are a wake-up call, especially when we know the harmful effects of the presence of antibiotic residues on consumer health, particularly the selection of antibiotic-resistant bacteria on the one hand, and other allergic and carcinogenic risks on the other. This is why measures must be taken at several levels by those involved in the sector (public authorities, veterinary surgeons, technicians and farmers) to guarantee the safety of foodstuffs of avian origin.