Prevalence and risk factors for antibiotic residues in locally produced fish in Cameroon

Mohamed Moustapha Fokom Ndebé; Frédéric  Moffo; Mildred Naku Tangu; Jenny Maïva Yango Tchoumbougnang; Cyrille Talla Ngueko; Isaac  Dah; Abel  Wade; Julius  Awah-ndukum; Mohamed Moctar Mouliom Mouiche

doi:10.5455/JRVS.20250421084810

Abstract
Aim: This study aims to determine the prevalence and associated risk factors for antibiotic residues in locally produced fish in five regions (Adamawa, Centre, Littoral, South and West) of Cameroon.
Methods: A total of 364 fish samples were screened via qualitative Premi® tests and the positive samples were further subjected to quantitative analysis of tetracycline via the COMPELISA® Tetracycline Kit.
Results: Overall, the prevalence rates of antibiotic residues and tetracycline were 16.26% and 7.69%, respectively. The highest level of tetracycline residue (18 µg/kg) in the study was about 11 times lower than the maximum acceptable level of 200 µg/kg. The International Fish Safety Index of the different concentrations of tetracycline was < 0.01 (0.000037 –0.00020), suggesting that fish raised in the 5 study regions pose no threat to the health of consumers. However, fish species, the use of antibiotics, the use of various combinations of multiple antibiotics, dose increase of antibiotics and the addition of antibiotics to food were significantly associated with the presence of residues in the sampled fish.
Conclusion: This study revealed varying but mostly low levels of concentration of antibiotic (including tetracycline) residues in farmed fish in Cameroon. Fish species, antibiotic use, combination of multiple antibiotics, high doses and addition of antibiotics to food were associated with antibiotic residues in the sampled fish. Although the levels of tetracycline residues in farmed fish were considered low to pose any health threat to consumers, this study highlights the need for farmer education and continued monitoring and vigilance to ensure food safety. The study recommends the sensitization and capacity building of fish farmers for behavioural change and the adoption of best practices for antimicrobial use to mitigate the prevalence and associated risks of antibiotic residues in local fish products and threats to public health.

Key words: Antibiotic residues, prevalence, risk factors, cultured fish, Cameroon