Poison on plate: How poultry antibiotic are entering Nigerian diet
Abuja — Growing evidence from recent studies has raised fresh concerns over the safety of poultry products consumed across Nigeria, as antibiotic residues in chicken meat and eggs increasingly find their way onto dining tables.
Researchers and public health experts warn that the widespread and often unregulated use of antibiotics in poultry farming is contributing to a silent but significant health risk for millions of Nigerians.
Rising use of antibiotics in poultry
Poultry farming remains one of Nigeria’s fastest-growing agricultural sectors, driven by high demand for affordable protein. However, experts say this growth has been accompanied by heavy reliance on antibiotics for disease prevention and faster growth.
A 2025 study found that over 90% of poultry farmers in Nigeria use antibiotics in their operations, often without strict adherence to recommended guidelines.
These drugs—including oxytetracycline, penicillin, and gentamicin—are routinely administered to birds, sometimes without observing the mandatory “withdrawal period” before slaughter, allowing drug residues to persist in meat and eggs.
Evidence of contamination in food
Recent laboratory findings have confirmed the presence of antibiotic residues in poultry products sold in Nigerian markets.
A 2026 study conducted in Nasarawa State detected multiple antibiotic residues in chicken meat and liver, with some levels exceeding international safety limits.
Similarly, earlier research in Enugu found that up to 80% of sampled chickens contained antimicrobial residues, while eggs from both farms and retail outlets also tested positive.
Experts warn that these findings indicate a widespread issue rather than isolated cases.
Health risks to consumers
Public health specialists say the dangers of consuming antibiotic-contaminated poultry extend beyond immediate illness.
According to scientific studies, long-term exposure to antibiotic residues in food can:
- Trigger allergic reactions
- Disrupt gut bacteria
- Cause toxic effects
- Contribute to antimicrobial resistance (AMR)
AMR—where bacteria become resistant to treatment—is considered one of the most serious global health threats. It can make common infections harder or even impossible to treat.
“There is a real risk that everyday meals are contributing to antibiotic resistance in the population,” a public health analyst noted.
Weak regulation and enforcement
Despite existing guidelines on antibiotic use in livestock, enforcement remains a major challenge in Nigeria.
Studies highlight:
- Poor monitoring of antibiotic residues in food
- Easy access to veterinary drugs without prescription
- Limited awareness among farmers and consumers
Regulatory bodies have been urged to strengthen surveillance systems and ensure compliance with safety standards, including maximum residue limits.
Calls for urgent action
Health experts are calling for coordinated action to address the growing threat. Suggested measures include:
- Strict enforcement of withdrawal periods before slaughter
- Increased testing of poultry products in markets
- Public awareness campaigns on food safety
- Promotion of alternative farming practices with reduced antibiotic use
Nigeria’s broader strategy on antimicrobial resistance also emphasizes the need for stronger regulation and public education to curb misuse across agriculture and healthcare sectors.
A silent risk in everyday meals
As chicken and eggs remain staples in many Nigerian households, experts warn that the issue demands urgent attention.
Without intervention, they say, the continued presence of antibiotic residues in food could quietly undermine public health—turning everyday meals into an unseen source of long-term risk.
