Public health risks associated with antibiotic residues in poultry food products
Abstract
Antibiotic residues in the poultry food products pose significant public health risks, contributing to the growing global challenge of antimicrobial resistance (AMR). This paper focuses on the public health risks associated with antibiotic residues in poultry food products. The study found that the routine use of antibiotics in poultry farming for growth promotion and disease prevention has resulted in the accumulation of residues in food products, which can lead to adverse health effects in consumers. These include allergic reactions, toxicity, disruption of gut microbiota, and the promotion of antibiotic-resistant bacteria. Long-term exposure to antibiotic residues, even at low levels, exacerbates these risks, impacting not only individual health but also broader public health systems. Regulatory frameworks, such as the establishment of maximum residue limits (MRLs) and stringent monitoring, are crucial for ensuring food safety. However, there is a pressing need for alternative strategies in poultry production that reduce reliance on antibiotics while maintaining animal health. Public education, antimicrobial stewardship, and sustainable farming practices are vital to mitigate the risks posed by antibiotic residues. The global effort to address AMR should involve coordinated actions among stakeholders, including policymakers, farmers, and healthcare providers, to protect both food safety and public health. Future research needs to prioritize the development of alternative therapeutics and innovative farming practices to minimize the presence of antibiotic residues in poultry products. • Use of antibiotics in poultry could boost growth and wellbeing but also pose public health risks. • Ongoing misuse is driving an increase in environmental and organismal antibiotic residues. • Antibiotic residues can accumulate through the food chain with known and unknown One Health effects. • Factors affecting residues include antibiotic type, dosage, withdrawal and cultural practices. • Cooking reduces antibiotic residues, but consumption of poultry products may cause allergic and microbiota effects.