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Antibiotic Residues in Foods of Animal Origin: Review

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  • Frida Richard Mgonja
  • Kaswija John Paul

Abstract

Antibiotic residue in food is a serious public health issue that demands much attention and has a harmful impact on consumer health. The presence of antibiotic residue in food of animal origin creates challenges in global trade in animals and animal products. Public health implications of antibiotic residue in food include the development and propagation of antimicrobial drug resistance, hypersensitivity reactions, carcinogenicity, mutagenicity, teratogenicity, bone marrow suppression, and disruption of normal intestinal flora. Improper use of antibiotics in animals results in the existence of residues beyond maximum limit levels and is associated with harmful health effects in humans. Supervision of antibiotics is required to ensure the safety of animal products. In this review, the use of antibiotics in food animals, antibiotic residues in foods of animal origin, and the effect of different cooking techniques on antibiotic residue levels are discussed.

Suggested Citation

  • Frida Richard Mgonja & Kaswija John Paul, 2023. "Antibiotic Residues in Foods of Animal Origin: Review," Journal of Biology and Life Science, Macrothink Institute, vol. 14(1), pages 65-76, February.
    • Handle: RePEc:mth:jbls88:v:14:y:2023:i:1:p:65-76
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    File URL: https://www.macrothink.org/journal/index.php/jbls/article/download/20659/16017
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    File URL: https://www.macrothink.org/journal/index.php/jbls/article/view/20659
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    References listed on IDEAS

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    1. Frank Aarestrup, 2012. "Get pigs off antibiotics," Nature, Nature, vol. 486(7404), pages 465-466, June.
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    More about this item

    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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