EFFECT OF COOKING ON TETRACYCLINE RESIDUES IN Clarias gariepinus FROM SELECTED PONDS IN EDO STATE, NIGERIA.

ABSTRACT

Tetracycline antibiotics are recognized for their inexpensive cost and broad spectrum of effectiveness against a wide range of pathogens, including gram positive and gram negative bacteria, rickettsia and protozoan parasites. This antibiotic is used in fish farms as growth promoter and for prevention and treatment of diseases. Tetracycline in fish comes from feed, water, and is also administered to farmed fish through injection. Through these three mediums, tetracycline can accumulate in the muscles of the fish and can cause damage to human health. This study was carried to assess the effect of cooking, on tetracycline residues in Clarias gariepinus from selected ponds in Edo State. Tetracycline residues in fish samples were determined using high performance liquid chromatography (HPLC). Adult samples of Clarias gariepinus were collected from three ponds in selected areas from North, Central and South senatorial districts of Edo state. The results from this study, revealed that there was a significant decrease in the mean level of tetracycline residue after cooking with the mean concentration in the raw samples with 1.789 ± 0.034 mg/kg decreasing to 0.916 ± 1.295 mg/kg for pond 1 and 1.874 ± 0.029 mg/kg decreasing to 0.946 ± 1.338 mg/kg for pond 3. There was no antibiotic residue found in pond 2 (Edo south). This study revealed residual tetracycline levels in fish from ponds in the study area with the values exceeding maximum residue limit. (MRL) of 0.1mg/kg. Hence, there is need for awareness and regulation on the use of antibiotic in fish farms to protect the health of the fish consumers.