Effects of antibiotic residues on some health parameters of Planiliza abu H. in Shatt Al-Arab, Southern Iraq

Document Type : Research Paper


1 Department of Marine Vertebrates, Marine Sciences Center, University of Basrah, Basrah, Iraq

2 Department of Fisheries and Marine Resources, College of Agriculture, University of Basrah, Basrah, Iraq



The presence of antibiotics in the aquatic environment poses great concerns because of their impacts on water quality, aquatic organisms and human health. The current study aimed to detect the residues of antibiotics including amoxicillin (AMO), ciprofloxacin (CIP) and levofloxacin (LEV) seasonally in the muscles and liver of Planiliza abu fish and indicating their effects on some health aspects of fish during November 2020 through August 2021 in two selected stations from Shatt Al-Arab, Basra, Iraq. The samples were analysed using high performance liquid chromatography (HPLC). The current study is the first in Iraq to indicate the presence of antibiotic residues in fish. The study recorded high levels of antibiotics in the muscles and liver of fish, and the concentrations were higher in the second station than in the first one. The antibiotic AMO occupied the highest concentration in the muscles and liver of fish in the second station during the spring exhibiting 8.7 and 6.2 mg kg-1, respectively. The lowest values ​​of CIP were recorded in fish muscles in the first station during the autumn, amounting to 2.8 mg kg-1. The lowest values ​​of LEV were recorded in fish livers in the first station during the autumn amounting to 1.3 mg kg-1. In this study, the accumulation of antibiotics in the liver and muscles of fish exhibited negative effects on the health standards. The presence of antibiotic residues in fish samples in these high concentrations is a source of great concern as it is a major source of human food. The study emphasized the need to conduct more studies to detect this type of pollution and know its negative effects on the health aspects of other types of fish.


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