Browsing by Author "Mosha, R."

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Effect of heat treatment on oxytetracycline residues in beef
(American Journal of Research Communication, 2017) Mgonja, F.; Mosha, R.; Mabiki, F.; Choongo, K.
Literature about drug residues is mainly related to their concentrations in uncooked food. The aim of this study was to assess the effects of barbecuing and boiling treatments on the concentration of oxytetracycline (OTC) in beef samples collected from different districts in Dodoma region, Tanzania. The beef samples were boiled for 30 minutes or barbecued for 20 minutes. The OTC content was measured in raw and heated samples by using high performance liquid chromatography (HPLC). The mean concentration of OTC for boiled and barbecued beef samples was 69.45 ± 41.93 ng/g and 69.40 ± 38.91 ng/g, respectively. Both the boiling and barbecuing procedures significantly decreased the OTC levels in beef (p<0.05), and the boiling procedure had the highest influence on reducing OTC concentration. The OTC concentrations after the heating treatments were below the maximum acceptable residue limits (MRL). The results of this study indicate that the occurrence of violative levels of drug residues in raw meats is decreased by heating. Therefore, the occurrence of violative levels of drug residues in the food may be prevented by the heating process.
Knowledge, attitude and practice in relation to antimicrobial residues in beef among residents in Dodoma Region
(AJOL, 2020) Mgonja, F.; Mabiki, F.; Choongo, K.; Mosha, R.
The safety of food of animal origin is of concern in the developing countries. Some of the antimicrobial agents that are used for the treatment of animal diseases seem to occur in the animal products. The knowledge, attitude and practice in relation to oxytetracycline (OTC) residues in beef among residents in Dodoma Region, Tanzania were evaluated. A cross sectional study included interviewing 254 randomly chosen respondents was conducted. Fifty two percent of the respondents were not aware of drug residues, 57% never heard about drug residues in food of animal origin such as milk and meat, 35% know residues can be harmful to human and 61% did not know if animals are treated with antimicrobial drugs when they were sick. Only 27% of the respondents knew common antimicrobial agents that cause residues in animal meat and milk and were able to mention. Majority of respondents (74%) did not know any method for the prevention of antimicrobial residues. Fifty six percent of the age group of 20-35 years purchased meat from butcheries. Secondary school (68.4%) and College (52.9%) respondents purchased meat from butcheries compared to informal (23.8%) and primary (49.2%) respectively that purchased meat locally within the villages. Majority of informal (66.7%) and primary (47.6%) respondents purchased meat locally within the villages. The differences were strongly significant p< 0.0001. Women (57.1%) used one hour to prepare meat. Age group 20-35 years (88.1%) prepared meat by cooking. Age group of 36-45 years prepared meat for 1 hour and 2 hours. College respondents (68.8%) barbequing meat compared to smoking and freezing. The results in this study indicate that respondents had low knowledge and awareness on antimicrobial use and drug residues. This might be due to low level of education of respondents as majority of them had informal and primary education. Many of the drug respondents were not aware of the drug residues and did not know antibiotic residues can have effects in human health. Community based health education and promotion on antimicrobial use and preventing drug residues is highly recommended to this population.
Oxytetracycline residue levels in beef in Dodoma region, Tanzania
(African Journal of Food Science, 2017-02) Mgonja, F.; Mosha, R.; Mabiki, F.; Choongo, K.
Antibiotic residues in food of animal origin pose a threat to both human and animal’s health due to an increasing level of resistant strains of pathogenic bacteria to a wide range of antibiotic drugs. A cross- sectional study was conducted to assess the levels of oxytetracycline (OTC) residues in raw beef in Dodoma region, Tanzania. The OTC levels were determined by using liquid chromatography-mass spectrometry (LC-MS). A total of 60 beef samples were collected from various slaughterhouses and butcheries. Twenty-one out of 60 samples (35%) had OTC residues and no samples had OTC levels above the maximum allowed residues limits (200 μg/kg). The highest OTC concentration was 4.95 ng/g, while the mean concentration was 0.69 ± 0.09 ng/g. The obtained levels were not expected to induce adverse effects and the beef is safe for consumers. Though the findings indicates the meat in the market is safe for consumers, it calls for a proper management of antimicrobial drugs use for animal production as an additional advantage to consumers.
A simple and sensitive method for the detection of “Oxytetracycine” levels in ready-to-eat beef by liquid chromatography-mass spectrometry
(African Journal of Pharmacy and Pharmacology, 2016-07) Mgonja, F.; Mosha, R.; Mabiki, F.; Choongo, K.
Antimicrobial drug residues have emerged as one of the public health problems worldwide. In this study, a modified sensitive liquid chromatography mass spectrometry (LC-MS) method to detect the “Oxytetracycine” (OTC) levels in ready-to-eat beef meat in Tanzania was evaluated. Beef samples were extracted in acetonitrile in ethylenediaminetetraacetic acid (EDTA) buffer (pH 4), followed by cleaning up with Supelclean ENVI-carb active coal and a stream of nitrogen gas. The wavelength of the diode array detector (DAD) was set at 275 and 355 nm. The detection limit of the method was calculated as 18.2 ng/g and the recovery rate of OTC was 78.6%. A total of 45 ready-to-eat beef meat samples were analyzed, with 16 (35.5%) and 29 (64.5%) barbequed and boiled samples, respectively. Of the 45 samples, 35 (77.8%) samples had OTC residues while 9 (25.7%) samples had violative residue levels above the maximum residue limits recommended by the Food and Agriculture Organization and the World Health Organization. The highest concentration was 545.2 ng/g. Therefore, withdrawal period and proper use of antibiotics for animal production should be of concern as consumers are at risk of adverse effects due to consumption of unacceptable levels of drug residues and a risk of developing microbial resistance. To the best knowledge of the authors, this is the first study to evaluate LC-MS method to detect the OTC levels in ready-to-eat beef meat in Tanzania