Assessment on Chemicals and Drugs Residue in Dairy and Poultry Products in Bishoftu and Modjo, Central Ethiopia Takele Beyene 1* , Abdulkaf Kemal 1 , Tariku Jibat 2 , Fanos Tadese 1 , Dinka Ayana 3 and Ashenafi Feyisa 1 1 Department of Biomedical Sciences, College of Veterinary Medicine and Agriculture Addis Ababa University, P.O.Box 34, Bishoftu, Ethiopia 2 Department of Animal Production Science, College of Veterinary Medicine and Agriculture Addis Ababa University, P.O.Box 34, Bishoftu, Ethiopia 3 Department of Pathology and Parasitology, College of Veterinary Medicine and Agriculture Addis Ababa University, P.O.Box 34, Bishoftu, Ethiopia * Corresponding author: Takele Beyene, Department of Biomedical Sciences, College of Veterinary Medicine and Agriculture Addis Ababa University, P.O.Box 34, Bishoftu, Ethiopia, E-mail: takele.beyene@aau.edu.et Rec Date: Feb 27, 2015; Acc Date: June 19, 2015; Pub Date: June 22, 2015 Copyright: © 2015 Beyene T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Despite the growing of contamination of foods of animal origin with chemicals during production, processing and storage, less attention being paid for the potentially present chemical residues in such foods (meat, milk, eggs and their products). This study was carried out to assess the chemicals and veterinary drugs used, and their possible occurrence as residue in dairy and poultry products in randomly selected dairy and poultry farms, and milk and animal feed processing plants located in Bishoftu and Modjo, central Ethiopia through questionnaire and observation. The result of this study showed that antibiotics, mainly penicillin-streptomycin and ampicillin-cloxacilin combination were used in all dairy farms while oxytetracycline and sulfa drugs were used by 85.7% and 57.1% of dairy farms. Oxytetracycline, amoxicillin, ciprofloxacillin, and sulfa drugs were used in 100%, 71.4%, 28.6%, and 28.6% of poultry farms, respectively. The study also revealed albendazole and ivermectin were commonly used in 96.4% and 71.4% of the dairy farms, respectively while piperazine was a common anthelmintic used in 31.0% of poultry farms. The antiprotozoal drugs commonly used in poultry farm were amprolium (100%) and sulfa drugs (26.3%) while the commonly used drug in dairy farms was sulfa drugs (50.0%). Antiseptics, namely, savlon (82.2%), iodine tincture (53.3%) and denatured alcohol (53.3%) were commonly used in dairy farm whereas disinfectants, such as, hydrogen peroxide (83.3%), sodium hydroxide (66.7%), and formalin (19.0%) were commonly used in poultry farms though small number of dairy farms also used formalin (17.8%) and hydrogen peroxide (10.7%). Among the rodenticides used in farms, zinc phosphide was used more in poultry farms (33.3%) than dairy farms (14.3%). Different chemicals were also used in the milk and feed processing plants. We conclude that there are high possibility of drug and chemical residues occurrence in poultry and dairy products in the area. Keywords: Chemical; Drugs; Dairy products; Poultry; Residue; Central Ethiopia Introduction Human beings consume protein-rich foods to supply their nutritional requirements, mainly of animal origin. In several countries the safety of such food has been focused on avoiding the transmission of zoonotic diseases, however, less attention has been paid to potentially present chemical residues [1]. Now days, increased awareness of consumers about a growing chemicalization of animal origin foods (meat, milk, eggs and their products) present a challenge to the dairy, meat and poultry industry. A great number of chemical compounds are used either directly or indirectly during the production, processing and storage of it. Environmental pollution due to increased urbanization and industrialization in conjunction with the inappropriate use of veterinary drugs, on the other hand, may induce the presence of residues in food products [2]. A chemical contaminant is a potentially harmful chemical substance of anthropogenic or natural origin, which may be present in food following deliberate treatment or accidental contamination during the production, transformation or preservation of foodstuffs [3]. Contamination of these foods with pathogenic microbes and chemical residues can result during production at the farm level, transportation, storage, distribution and preparation for consumption [4]. Foods from animals can potentially be contaminated with one or more of the thousands of manufactured chemicals, which are used in society. Relatively few of these occur with any regularity in foods from animals, and the most contentious residues (in terms of probability of occurrence and impact on human health, trade or consumer confidence) are antibacterial drugs, hormonal growth promoters or production adjuncts, polyhalogenated hydrocarbon pesticides, industrial chemicals and heavy metals [2,5]. Among the manufactured chemicals, which occur in foods, are a large number of additives used intentionally for production, processing or preservation purposes. A few of these, for example, nitrites, are of concern if toxic metabolites (e.g., nitrosamines) are allowed to form in foods prior to ingestion. Chemical residues (such as iodine, chlorine or bromine) are also contaminants of sanitation procedures, and others that occasionally migrate from packaging materials [5]. In many cases, the long-term effects of antibiotics on human health are not known, but they can, for example, provoke strong allergic reactions in a previously sensitized individual. Despite their generally non-toxic nature, β-lactams appear to be responsible for most of the reported human allergic reactions to antimicrobials. Aminoglycosides, sulfonamides and tetracyclines may also cause allergic reactions. In exceptional cases, certain macrolides may be responsible for liver Takele et al., J Nutr Food Sci 2015, S13:003 Research Article Open Access J Nutr Food Sci Let food be thy medicine and medicine be thy food ISSN:2155-9600 JNFS, an open access journal DOI: 10.4172/2155-9600.S13-002 Journal of Nutrition & Food Sciences J o u r n a l o f N u t r i t i o n & Fo o d S c i e n c e s ISSN: 2155-9600