Quantification of antibiotic residues from green edible beef offal (tripe) from abattoirs and butcheries in Gaborone, Botswana

Antibiotics, one of the greatest medical discoveries of the twentieth century, have significantly reduced infectious diseases. However, prolonged use can lead to antibiotic resistance, making it essential to monitor their residues in food such as tripe. This study investigated and quantified antibiotic residues in tripe samples from butcheries and abattoirs in Gaborone, Botswana, using LC–MS/MS. Method validation included calibration, trueness, precision, and coefficient of variation. Thirty tripe samples were analyzed, 12 from abattoirs and 18 from butcheries. Trace amounts of doxycycline were found in all samples, followed by cloxacillin and penicillin G, detected in 37% and 23% of samples, respectively. Notably, ampicillin was present in samples S4 (36.9 µg/kg) and S6 (32.4 µg/kg), while enrofloxacin was found in S13 (17 µg/kg) and S17 (24.7 µg/kg). Sulfamethazine was detected in S28 at 23.8 µg/kg. All detected levels were below the maximum residue limits. This is the first study in Botswana to detect antibiotic residues in tripe using LC–MS/MS. The findings highlight the need for longer withdrawal periods before slaughter to ensure antibiotics are eliminated from animal tissues, thereby improving food safety and reducing the risk of antibiotic resistance in consumers.