Antibiotic Residue Accumulation in Poultry Meat and its Implications for Food Safety and Public Health in Keffi Metropolis, Nigeria

The extensive use of antibiotics in intensive poultry production has raised serious concerns regarding residual drug accumulation in edible tissues and the associated risks to animal health, food safety, and public health. This study assessed the presence, concentrations, and biological implications of residual antibiotics in broiler chicken breast and liver samples from poultry farms and retail supermarkets in Keffi metropolis. Broiler chickens were administered commonly used antibiotics, including fluoroquinolones, sulphonamides, gentamicin, oxytetracycline, neomycin, tylosin, and penicillin, while a control group received no antibiotics. Antibiotic residues in poultry and supermarket samples were analyzed using chromatographic and spectrophotometric techniques. Secondary exposure and bioaccumulation were assessed in albino rats fed antibiotic-contaminated chicken meat. Microbial isolation and antibiotic sensitivity testing were conducted using standard culture and disk diffusion methods. Antibiotic-treated broiler chickens exhibited altered locomotor activity, heat stress (body temperature increase of 0.5–1.0 °C), reduced feeding behaviour, and increased mortality, with some groups losing up to two birds. From weeks 5–8, all antibiotic-treated groups showed significantly higher body weight compared to controls (P < 0.05). Qualitative analysis confirmed the presence of multiple antibiotic residues in both breast and liver tissues, with liver samples consistently showing higher accumulation. Quantitatively, residue concentrations exceeded international Maximum Residue Limits, reaching 4.88 mg/g in poultry breast and 11.42 mg/g in poultry liver for penicillin. Supermarket frozen chicken samples showed even higher levels, with oxytetracycline concentrations as high as 30.08 mg/g. Gentamicin, oxytetracycline, and penicillin residues were detected in albino rat tissues, confirming dietary bioavailability. Microbial analysis revealed the presence of Escherichia coli, Salmonella spp., Citrobacter, and Lactobacilli, alongside retained antimicrobial activity of residues against selected bacteria. These findings highlight significant risks to animal welfare, food safety, and public health and underscore the urgent need for strengthened regulatory control, routine residue monitoring, and responsible antibiotic stewardship in poultry production.