Broiler Farming
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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