School of Biosciences (Biosciences)

Permanent URI for this community

https://dissertations.mak.ac.ug/handle/20.500.12281/29

Browse

Browsing School of Biosciences (Biosciences) by Subject "Active ingredients."
  • Item
    Evaluating the effect of heat treatment on the stability of active ingredients in Antiretroviral drug residues in chicken and swine muscle for human consumption.
    (Makerere University., 2024-11-26) Naliggo, Olivia
    The misuse of antiretroviral drugs (ARVs) in livestock farming, particularly in Uganda, raises significant public health concerns due to potential drug residues in meat products. This study investigates the impact of heat treatment on the stability of ARV active ingredients in chicken and swine muscle to evaluate their safety for human consumption. This research focused on measuring concentrations of ARV active ingredients such as dolutegravir, lamivudine, zidovudine, tenofovir Disproxil fumarate and abacavir in meat before and after cooking at standard and elevated temperatures. Results indicate that at standard cooking conditions, to 74°C internal temperature for 20 minutes and 71°C internal temperature for 25 minutes, all the ARV active ingredients initially present were still detectable though at low concentrations. At elevated conditions, lower concentrations of all the active ingredients initially present in chicken were still detectable while only abacavir was detectable in the swine muscle samples. All the five active ingredients used for the study as standards were detected in the fresh chicken muscle sample while only three of the active ingredients were detected in the fresh swine muscle sample. Overall high concentrations of the active ingredients in the chicken muscle as compared to the swine muscle were attributed to the lower levels of the drug metabolizing enzymes in chicken especially the CYP450 as compared to those in the swine liver. The decrease in the concentrations of active ingredients in the meat samples on heat treatment was attributed to the decrease in the water binding capacity of meat due to the disruption of the water-retaining protein spatial structure of the meat caused by heating. Additionally, thermal treatment affects the drug’s chemical structure and its solubility in tissues. Therefore since all active ingredients persisted in chicken and some in the swine muscle samples even after boiling at elevated temperatures, consumption of ARV laced meat could pose potential public health risks. The findings highlight the need for stricter controls and guideline to ensure food safety and mitigate public health risks associated with ARV misuse in livestock.