Esguerra, Rosette E. <br/><br/>
A Review On Antibiotic Residues in Broiler and Its Effects On Bacterial Resistance  [manuscript] / 
Rosette E. Esguerra. 
 - Magalang, Pampanga :  Pampanga State Agricultural University,  2020. 
 - viii; 59 leaves + CD ;  28 cm. 
<br/><br/> Chicken is one of the main sources of protein and the most common type of poultry. Poultry farmers use antibiotics and growth promoters for prophylactic and therapeutic purposes, however, indiscriminate and off-label use of antibiotics may result in destruction of beneficial gut microbiota and increase resistance among microbial pathogens in poultry. Beta-lactams, tetracyclines, polypeptides, sulfonamides, aminoglycosides and aminocyclitols, macrolides and lincosamides, florfenicol, quinolones, fluoroquinolones and ionophores are the most common used antibiotics in poultry. A number of studies demonstrated the presence of antibiotic residues in broiler meat such as doxycycline and oxytetracycline. Results of the said studies have also shown the resistance to antibiotic of some bacterial agents, i.e., Bacillus spp., Staphylococcus aureus, Salmonella spp., Pasteurella spp. and Clostridium spp. There are likewise, reported cases of antibiotic residues in chicken meat that affect human health and cause pathological effects. Currently, the detection of antibiotic residues in meat is made easier and convenient using different laboratory techniques such as disk diffusion method, Enzyme Link Immuno-Sorbent Assay (ELIZA), liquid chromatography, mass spectrometry, etc.