Table 2.

Qualitative detection of antimicrobial residues in foods of animal origin using the Microbial inhibition test (MIT).

Sample category	Sample	Ciprofloxacin N, p, %, 95%CI	Tetracycline N, p, %, 95%CI	Amoxicillin N, p, %, 95%CI	B. cereus N, p, %, 95%CI	B. subtilis N, p, %, 95%CI	E. coli N, p, %, 95%CI	References
Layer chickens	Liver				50, 34, 68, 53.30–80.48	50, 25, 50, 35.73–64.47	50, 37, 74, 59.66–85.37	(Chowdhury et al., 2015; Islam et al., 2016)
	Kidney				50, 30, 60, 45.18–73.59	50, 33, 66, 51.23–78.79	50, 36, 72, 57.51–83.77
	Breast				50, 30, 60, 45.18–73.59	50, 20, 40, 26.41–54.82	50, 35, 70, 55.39–82.14
	Thigh				50, 25, 50, 35.73–64.47	50, 22, 44, 29.99–58.75	50, 27, 54, 39.32–68.19
	Eggs	200, 54, 27, 20.98–33.72	200, 32, 16, 11.21–21.83	200, 22, 11, 7.02–16.18	50, 32, 64, 49.19–77.08	50, 27, 54, 39.32–68.19	50, 30, 60, 45.18–73.59
Livestock	Milk	200, 25, 12.5, 8.26–17.90	200, 35, 17.5, 12.50–23.49	200, 52, 26, 20.07–32.66