Acute and chronic toxicity assessment of benzylpenicillin G residue in cooked meat

The current level of penicillin use and persisting residue in livestock remains concerning high. However, the toxicity of penicillin residue in the cooked animal food product (CAFP) is yet elucidated. In this study, the toxicity of benzylpenicillin G (BP) residue in CAFP was investigated to evaluate the acute and chronic toxicity in mice. The calculated LD50 of cooked benzylpenicillin G (CBP) was 933.04 mg kg-1 [bw] intraperitoneally corresponding to 3.75 times lower than its prototype. Mice fed the experimental diet containing cooked beef with high BP levels for 6 months displayed a reduction in body weights and with altered serum values for liver and renal functions. The organ ratios of intestinal and spleen were increased. Histopathological changes included necrosis in the liver and inflammatory infiltrate in lungs parenchyma. In testis tissue, seminiferous tubules with a broadening interstitium and decreased the population of sertoli and spermatids cells were found. CBP residues induced sperm aberration and micronucleated polychromatic erythrocytes formation. While few changes were found in the middle and low dose groups. Present results indicate that prolonged exposure of CBP at higher levels of residue might affect the public health.