Antibiotic Residues
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Rethinking Consumer Preferences for Broiler Meat: Addressing Public Concerns for Sustainable Development
Abstract: Broiler meat is a crucial component of global protein consumption, yet its acceptance is often hindered by concerns related to health, animal welfare, environmental sustainability, and consumer perception. This study examines the factors influencing consumer preferences for broiler meat and explores strategies to address public concerns while promoting sustainable development. Misinformation regarding antibiotic residues, growth promoters, and broiler welfare has contributed to negative consumer sentiment, leading to a preference for …
Published in Research and Reviews: A Journal of Health Professions · Vol. 15, Issue 2, 2025 Read article
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Negative Perceptions of Broiler Consumers: Exploring Societal Attitudes, Cultural Ethics, and Health Concerns for Sustainable Production
Abstract: Negative perceptions of broiler chicken remain a significant barrier to its acceptance and market sustainability. This study investigates the societal attitudes, cultural ethics, and health concerns that influence consumer perceptions and challenges the broiler industry. Ethical issues, including animal welfare and perceived unnatural rearing practices, often fuel consumer distrust. Health concerns such as antibiotic residues, growth hormone usage (often misunderstood), and lower nutritional value compared to native breeds further exacerbate …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 2, 2025 · pp. 9–22 Read article
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Antibiotic Residues in Broiler Meat: Challenges for Food Safety, Public Health, and Sustainable Broiler Farming Issues
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 …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 15, Issue 1, 2025 · pp. 77–90 Read article