Vol. 7, Issue 4 (2019)
Dietary exposure to antibiotics residue in honey and the potential health risks to consumers in Adamawa state, Nigeria
Author(s): IB Bwatanglang, J Bimba, ST Magili, Y Musa and SP Zira
Abstract: Antibiotics are often used by beekeepers as growth enhancers and to treat bee-related diseases. Due to the important role of honey in Nigeria business enterprises, this study was conducted toward evaluating the dietary risk exposure of antibiotic residues in honey to public health. Raw Honey Samples (RHS) and samples sold in the markets; Commercial Honey Samples (CHS) were obtained from Gombi, Hong and Mubi North local Government Areas of Adamawa State. The pH values of the CHS were observed to be significantly (p <0.05) acidic compared to the RHS. The acidity levels in the RHS and CHS were observed to follow same trend with the pH values. There was a significant (p <0.05) deference in the moisture content of the honey samples between the RHS and the CHS. However, the moisture content for all the study areas were found to be within the international standard (20%). The ash content were found to be in the range of 0.72±0.01%- 0.65± 0.05% for the RHS and 0.3±0.01%-0.22±0.07% for the CHS. Tetracycline, streptomycin, chloramphenicol, and sulfonamides residues were all detected in the RHS from all the sample points. However, only the samples from Gombi/Garkida shows the presence of all the antibiotics in CHS. Streptomycin were Below the Detection Level (BDL) in the CHS from Uba/Uvu. Similarly, tetracycline, streptomycin and chloramphenicol were all found to be BDL in the CHS from Mubi/Vimtim. With the exception of chloramphenicol which has no defined Acceptable Daily Intake (ADI) values, all the Estimated Daily Intake (EDI) values calculated for each antibiotics were observed to be significantly (p<0.05) below their recommended ADI, suggesting low potential risk to the consumer, having <1% of acceptable daily intake. The Target Hazard Quotient (THQ) estimated for the individual antibiotics were observed to be <1. The potential cocktail effects arising from consumers exposed to different antibiotic residues at the same time through the consumption of the honey were observed to also fall below the level of concern, showing a Health Index (HI) of <1.
Pages: 1672-1679 | 284 Views 56 Downloads
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How to cite this article:
IB Bwatanglang, J Bimba, ST Magili, Y Musa, SP Zira. Dietary exposure to antibiotics residue in honey and the potential health risks to consumers in Adamawa state, Nigeria. Int J Chem Stud 2019;7(4):1672-1679.
