Effect Of Dairy Farming Practices On Intake Of Antibiotic Residues In Milk Consumed In Kiambu County, Kenya

Abstract

The dairy sector in Kenya contributes to the daily diet of the population despite its being subsistence in nature. Quality control and assurance have been the most significant hurdle due to the loose of regulations enforcement. Therefore, the sector poses significant food safety risks to consumers. The fact that milk contributes significantly to the diet, especially for children, makes its safety paramount hence the need for quality checks at the farm level. The current study evaluated dairy practices that compromise milk quality and safety along the dairy supply chain. The main risk factor being antibiotics residue in raw milk consumed in Kiambu County. A cross-sectional survey was conducted using a structured questionnaire to determine the suitability of milk equipment, storage of milk, health management and animal treatment at farms, the level of knowledge of risks associated with antibiotics residue in milk, and farm management. Raw milk samples were also collected and analyzed to determine the levels of antibiotic residues. The results showed that small scale farmers keep 2 to 3 cows, which accounted for 98% of the respondents. The record management at the farm level was done by less than 40% of the respondents. Hygiene and poor storage highly contributed to milk rejection, as reported by 97% of the respondents. The buyers lacked testing gargets for determining contaminants such as antibiotics and preservatives. According to the present study, brokers who accounted for 14% of the respondents play a significant role in milk vending in the sub-urban centers in Thika town, Ruiru town, and Nairobi. The use of health records was not a priority among the farmers, coupled with irregular withdrawal periods ranging from 48 hours to 72 hours. Additionally, the present study found the presence of antibiotics in raw milk. Among the samples, 10 % tested beta-lactam positive on screening through the rapid test; namely: Gatei 11.7%, Gatundu 6%, and Kiganjo 12.1%. Consequently, eight derivatives were quantified and identified as follows: Ampicillin 0.007±0.0 μg/ml, Amoxicillin 0.02±0.022 μg/ml, and Penicillin G 0.016±0.017 μg/ml were above 0.004μg/ml recommended MRLs. However, Cloxacillin (0.008±0.004 μg/ml), Dicloxacillin (0.007±0.0 μg/ml), Nafcillin (0.010±0.004 μg/ml), Oxacillin (0.009±0.0.002 μg/ml), and Phenoxymethyl-penicillin (0.009±0.005 μg/ml) were below 0.030μg/ml recommended MRLs. The exposure assessment for the antibiotic residues, revealed xiv that consumer under the study were safe, having ADI below the set standard by Codex. The levels of antibiotics residues quantified, including ampicillin, amoxicillin, and penicillin G were above the Codex standards maximum recommended levels, hence posing a food safety risk to the consumer. The study concluded that the prevalence of antibiotic residues in raw milk is 10%; this poses a high food safety risks to the milk consumers. Inappropriate dairy farming practices on food safety have heightened the situation. The creation of food safety awareness and improvement in dairy practices can mitigate the situation.