HEALTHY FOOD OF TEENAGERS: MONITORING THE CONTENT OF ANTIBIOTICS IN MEAT FROM ORGANIZED CITY MARKETS

Marianna BARUS, Vita ANTSUPOVA, Igor CHIFURKO, Yana USHKO

Abstract

Meat is an important source of protein and a popular food product in Ukraine. A survey of teenagers in a secondary school in Bukovina showed that meat makes up almost half of the daily ration of schoolchildren. The most consumed types of meat: pork and chicken (79% of the total meat ration of the respondents), the most popular places for buying meat: organized urban markets (44% of the families of the respondents). Given the widespread use of antibiotics in animal husbandry, the problem of antibiotic content in meat as a food product is very important and relevant. Quality food is one of the components of shaping the health of the future generation. In Ukraine, the analysis of meat regarding the presence of antibiotic residues in laboratories in organized markets is not mandatory. Theoretically, the likelihood of the presence of antibiotic residues in meat and their ingress into the body of a teenager when eating meat is not excluded. To look into this problem, a study was conducted on popular meat varieties from organized markets in Chernivtsi (2017-2018) in terms of the presence of antibacterial residues. The identification of antibiotic residues in meat was carried out according to standard methods. The following results were obtained: 91% of meat samples contained residues of antibacterial drugs. Of these, 100% pork and 86% chicken (the most consumed meat) contained antibiotic residues. The most commonly detected antibiotics are the aminoglycoside group and the highly toxic streptomycin. 91% of the studied samples in 2017 contained two or more antibiotics, in 2018 – 46%. In 2018, compared with 2017, there was a slight decrease in the number of meat samples containing antibiotics (F = 4.3; p = 0.05). Studies have shown that more meat samples contain antibiotics. Given the small number of samples, the data obtained are preliminary and require further study.

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