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Prevalence of Antibiotic Residues and Antibiotic Resistance in Isolates of Chicken Meat in Korea
Korean J. Food Sci. An. 2018;38:1055-1063
Published online October 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Hyo-Ju Lee1,†, Seung-Hak Cho2,†, Dasom Shin3, and Hui-Seung Kang3,*

1Department of Emergency Medical Services, Sun Moon University, Asan 31460, Korea
2Division of Bacterial Disease Research, Center for Infectious Disease Research, Korea National Institute of Health, Cheongju 28159, Korea
3Pesticide and Veterinary Drugs Residue Division, National Institute of Food and Drug Safety Evaluation, Cheongju 28159, Korea
Correspondence to: Hui-Seung Kang
Pesticide and Veterinary Drugs Residue Division, National Institute of Food and Drug Safety Evaluation, Cheongju 28159, Korea
Tel: +82-43-719-4208
Fax: +82-43-719-4200
Received June 15, 2018; Revised September 14, 2018; Accepted September 18, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The aim of study was to investigate the correlation between the level of 17 antibiotic residues and 6 antibiotic resistances of Escherichia coli isolates in chicken meats. A total of 58 chicken meats were collected from retail grocery stores in five provinces in Korea. The total detection rate of antibiotic residues was 45% (26 out of 58). Ten out of 17 antibiotics were detected in chicken meats. None of the antibiotics exceeded the maximum residue level (MRLs) in chicken established by the Ministry of Food and Drug Safety (MFDS). The most detected antibiotics were amoxicillin (15.5%), followed by enrofloxacin (12.1%) and sulfamethoxazole (10.3%). In a total of 58 chicken meats, 51 E. coli strains were isolated. E. coli isolates showed the highest resistance to ampicillin (75%), followed by tetracycline (69%), ciprofloxacin (65%), trimethoprim/ sulfamethoxazole (41%), ceftiofur (22%), and amoxicillin/clavulanic acid (12%). The results of study showed basic information on relationship between antibiotic residue and resistance for 6 compounds in 13 chicken samples. Further investigation on the antibiotic resistance patterns of various bacteria species is needed to improve food safety.
Keywords : antibiotic residues, antibiotic resistance, antibiotic usage, chicken meat, LCMS/MS

October 2018, 38 (5)