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Research and Reviews : A Journal of Life Sciences Review Article

Antibiotic Residues in Broiler Meat: Challenges for Food Safety, Public Health, and Sustainable Broiler Farming Issues

  1. Md. Emran Hossain Department of Animal Science and Nutrition, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram-4225
  2. Shilpi Islam Department of Animal Science and Nutrition, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Salna, Gazipur-1706

Abstract

Antibiotic residues in broiler meat pose significant risks to food safety, public health, and the sustainability of poultry farming. The use of antibiotics in broiler production, both for therapeutic and prophylactic purposes, has led to the accumulation of residues in meat, which can contribute to the development of antimicrobial resistance (AMR). This paper explores the various potential sources of antibiotic residues in broiler meat, including feed-related factors, water contamination, injection practices, environmental contamination, and management practices. It discusses how improper antibiotic use, inadequate withdrawal periods, cross-contamination, and non-compliance with regulatory guidelines exacerbate the presence of residues. Furthermore, the implications of antibiotic residues for food safety and public health, particularly the risks associated with AMR, are critically examined. The paper also highlights the importance of adopting sustainable poultry farming practices, such as improved management strategies, monitoring systems, and adherence to withdrawal periods, to mitigate the risks associated with antibiotic residues. Addressing these challenges is essential for ensuring the safety of poultry products, protecting public health, and promoting the long-term sustainability of poultry farming practices.

Keywords

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