Antibiotic Residue in Milk and Meat Products: A Scientific Overview

Abstract

The need for food is rising globally as the human population continues to rise. People in better socioeconomic countries have a tendency to substitute meat and high quality items for grains in their diets. Over the past thirty years, there has been a seventy percent increase in their choice of chicken as a protein source. Antibiotics accumulate in animal tissues as a result of overuse and misuse in treating illnesses and fostering animal growth. From there, they enter human bodies through the food chain. This study provides a detailed assessment of comparative studies on the dangers to human health posed by antibiotic residue (AR) in foods, including milk and meat from animal sources. The usage of several veterinary antibiotics in animal farms, which can result in ARs, is the main topic of this review's early section. Later on, there has been a thorough discussion of ARs in dietary items, such as milk and meat. People from underdeveloped and impoverished nations are particularly susceptible to infectious diseases brought on by bacteria that are resistant to antibiotics, according to review research on the problems with antibiotic use and human health. Towards the conclusion of the review, a few alternative strategies are outlined, taking into account their potential exposure to substitute antibiotics as growth promoters and reducing the prevalence of antibiotic resistant genes. These strategies include the use of probiotics, prebiotics, organic acids, phytogenic feed additives, and other substances.