Hidden Threats: Antibiotic Residues in Animal-Based Foods and the Risk of Antimicrobial Resistance

Document Type : Editorial

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Department of Pharmacology, Faculty of Veterinary Medicine, South Valley University, Qena, 83523, Egypt

Abstract

In recent years, the widespread use of antibiotics in animal agriculture has raised significant public health concerns, particularly regarding the presence of antibiotic residues in animal-based foods. These residues, which can persist in meat, dairy, and other products, pose a hidden threat by contributing to the development and spread of antimicrobial resistance (AMR)—a global crisis that renders once-treatable infections increasingly difficult to manage. As bacteria adapt to survive exposure to antibiotics, they become resistant not only in animals but also in humans who consume these contaminated products. This intricate link between antibiotic use in livestock and the growing AMR challenge underscores the urgent need for stricter regulations, improved monitoring, and greater awareness of the risks associated with antibiotic residues in our food supply.
Recently Dare and his collague evaluate the levels of oxytetracycline (OTC) residues in Muscle, Liver, and Kidney Tissues of Cattle and Pig . This research addresses a critical public health concern regarding antibiotic residues in food products, particularly in the context of increasing antibiotic resistance and food safety.
The study's findings, which indicate significant levels of oxytetracycline (OTC) residues in various tissues, are alarming and warrant further discussion. While the authors have provided a thorough analysis of the residue levels in muscle, liver, and kidney tissues, I would like to expand on the implications of these findings and suggest additional avenues for research.

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