Screening of antibiotics residues in the eggs consumed in Burkina Faso

This study was conducted to highlight antibiotics’ residues in eggs from laying hens consumed in Burkina Faso. 400 eggs from four areas of Burkina Faso were collected. The presence of antibiotics residues has been put in evidence by a microbiological method using Geobacillus stearothermophilus, Bacillus subtilis and Escherichia coli as test microorganisms. It appears from this study that 41.75% of eggs laying hens consumed in Burkina Faso contain antibiotics’ residues. Evolution in the prevalence of antibiotics residues in eggs ranged from 39% to 46% from one zone to another. This study reveals a strong presence of antibiotic residues in the yolk than in the albumen of eggs. The presence of antibiotics residues in table eggs in Burkina Faso is a danger to the health of consumers.