Incidence of ionophore and non-ionophore anticoccidials residues in poultry meat and eggs and their risk characterization

  • Rossana Roila Department of Veterinary Medicine, University of Perugia, Italy.
  • Raffaella Branciari | Department of Veterinary Medicine, University of Perugia, Italy.
  • David Ranucci Department of Veterinary Medicine, University of Perugia, Italy.
  • Dino Miraglia Department of Veterinary Medicine, University of Perugia, Italy.
  • Elisa Cristofani Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Perugia, Italy.
  • Cristiano Carloni Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Perugia, Italy.
  • Ivan Pecorelli Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Perugia, Italy.
  • Laura Fioroni Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Perugia, Italy.


A multi-residue method was applied to investigate the incidence and the concentration of ionophores and non-ionophore anticoccidials residues in poultry meat and hen eggs for the three-year period 2017-2019 in Italy. The risk related to the ingestion of such molecules was also characterized for the entire population. The average incidences of positive samples ranged from 1.35 to 9.45% while the maximum average concentration was of 4.28 μg/kg for nonionophore molecules. No uncompliant sample was recorded. The overall risk characterization related to the intake of anticoccidials trought chicken meat and eggs reveal a minor concern for consumers of all age. However, the monitoring of coccidiostates residues through official control activity in poultry meat and egg is crucial and it should be continuously conducted to ensure safety of such products and safeguard consumers̛ health.



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Original Articles
ADI, Exposure assessment, Risk characterization, Coccidiostat
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Roila R, Branciari R, Ranucci D, Miraglia D, Cristofani E, Carloni C, Pecorelli I, Fioroni L. Incidence of ionophore and non-ionophore anticoccidials residues in poultry meat and eggs and their risk characterization. Ital J Food Safety [Internet]. 2021Mar.25 [cited 2021Jul.29];10(1). Available from:

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