Comprehensive insights into antibiotic residues in livestock products: Distribution, factors, challenges, opportunities, and implications for food safety and public health

Abstract

From a public health point of view, antimicrobial residues pose various problems, including potential risks for consumers. The use of some of these antibiotics may affect the form and quality of animal products or affect the quality or output of food processing. Consequently, there is a pressing need for further investigation into the effects of antibiotics on animal products. This review endeavors to catalyze collaborative efforts and inform decision-making aimed at safeguarding consumer health, promoting sustainable agriculture, and advancing food safety initiatives in both local and global contexts. These investigations indicate that management practices, such as failure to adhere to withdrawal periods and lack of awareness, among others, may contribute to the presence of antibiotic residues in the environment. Furthermore, different parts of animals, such as the liver, kidneys, and muscles, receive varying doses of antibiotics based on factors like age and hydrophobic or lipophilic properties. Various cooking methods, including roasting, frying, microwaving, and boiling, significantly influence the reduction of antibiotic residues in animal products. However, freezing is found to be one of the least effective methods for eliminating these residues. Additionally, dairy products may retain antibiotics due to processes like curding milk and whey salting and acidification. Implementing proper cooking practices, including multiple heat applications such as combining cooking with frying and subsequent cooking, can help decrease the concentration of antibiotic residues in food products. Therefore, careful attention must be paid to food processing methods to ensure food safety and consumer health.