Mgonja, F.Mosha, R.Mabiki, F.Choongo, K.2018-08-102018-08-102017-021996-0794https://www.suaire.sua.ac.tz/handle/123456789/2584African Journal of Food Science, 2017; 11(2): 40-43Antibiotic 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.enLiquid chromatography-mass spectrometry (LC-MS)Residues levelsRaw beefOxytetracyclineArticle