A cross-sectional observation and an intervention study were conducted in Chittagong, Bangladesh in 2015 to assess the status of antimicrobial residues in chicken and fish. The samples were tested for selected antimicrobials (amoxicillin, ciprofloxacin, oxytetracycline and enrofloxacin) using thin-layer chromatography (TLC). The TLC-based overall prevalence of residues was 87.9% in chicken (N = 182) and 56.9% in fish (N = 153). The prevalences in chicken in June (N = 91) and in October (N = 91), respectively, were 91.2% and 83.5% (amoxicillin), 1.1% and 1.1% (enrofloxacin), 1.1% and 0% (ciprofloxacin), and 0% and 6.6% (oxytetracycline). In fish, the prevalence in September (N = 74) and in October (N = 79) was 52.7% and 44.3% (amoxicillin) and 1.4% and 27.8% (oxytetracycline), respectively. The mean concentration of amoxicillin residue was evaluated by ultra-high-performance liquid chromatography to be 508.4 mg/kg (chicken) and 515.4 mg/kg (fish). The random effect model identified market (Chawkbazar vs. Boalkhali: OR 5.7; Steelmill bazar vs. Boalkhali: OR 5.6) as significant factors for amoxicillin residue in chicken. Amoxicillin concentration was significantly reduced in chicken of Kazirhat (β= − 1.3) and Chawkbazar (β= − 1.1) and increased in October (β= 0.77) based on a generalized linear model (GLM). Climbing perch fish had significantly more risk of having amoxicillin residue than that of Bombay duck (OR = 0.05). All samples were treated by washing, boiling and cooking with spices, and then, TLC-based screening of amoxicillin residues was done. A subset of each treated group was evaluated by UHPLC. Treatment reduced amoxicillin residue levels significantly.

中文翻译：

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孟加拉国吉大港市的鸡肉和鱼类中的抗菌素残留。

2015年在孟加拉国吉大港进行了横断面观察和干预研究，以评估鸡肉和鱼类中抗菌素残留的状况。使用薄层色谱（TLC）测试样品中的选定抗菌素（阿莫西林，环丙沙星，土霉素和恩诺沙星）。基于TLC的残留物总体发生率在鸡肉中为87.9％（N  = 182），在鱼类中为56.9％（N  = 153）。6月（N  = 91）和10月（N  = 91）的鸡肉患病率分别为91.2％和83.5％（阿莫西林），1.1％和1.1％（恩诺沙星），1.1％和0％（环丙沙星），分别为0％和6.6％（土霉素）。在鱼类中，九月（N  = 74）和十月（Nñ = 79）分别为52.7％和44.3％（阿莫西林）和1.4％和27.8％（土霉素）。通过超高效液相色谱法测得的阿莫西林残留平均浓度分别为508.4 mg / kg（鸡肉）和515.4 mg / kg（鱼）。随机效应模型将市场（Chawkbazar对Boalkhali：OR 5.7； Steelmill Bazar对Boalkhali：OR 5.6）确定为鸡肉中阿莫西林残留的重要因素。根据广义线性模型（GLM），在Kazirhat（β=-1.3）和Chawkbazar（β=-1.1）的鸡中，阿莫西林的浓度显着降低，在10月（β= 0.77）升高。攀爬鲈鱼比阿孟贝鸭具有更高的阿莫西林残留风险（OR = 0.05）。所有样品均通过用香料洗涤，煮沸和烹饪进行处理，然后，基于TLC的阿莫西林残基筛选。通过UHPLC评估每个治疗组的亚组。治疗显着降低了阿莫西林残留量。