(Macrothink Institute, 2023) Mgonja, Frida Richard; Kaswija, John Paul
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.