Antimicrobial Residues in Meat and Meat Products

Abstract

The presence of antimicrobial residues (AMRs) in meat is considered a serious threat to public health in the twenty-first century. This work aims at addressing the problem of AMRs in meat regarding their sources, negative effects, detection tests, and prevention and control practices. The health risks associated with such residues include direct toxicity, drug allergy, hypersensitive reactions, and the development of antibiotic-resistant bacteria. Moreover, disturbance of gut microbiota and bone marrow disorders are also direct consequences of continuous exposure to small quantities of antimicrobial residues (AMRs). Due to long-term exposure to antibiotic residues during gestation, various congenital anomalies were also seen in newborn children. Carcinogenic impacts and mutagenic effects are other negative impacts of antibiotic residues on the food. Different practices are known to introduce AMRs into meat and meat products, such as misuse of chemotherapeutic medications, violating withdrawal periods, even with the proper administration of anti-infective agents, and usage of antibiotics as growth promoters and feed additives. The prevention of this problem requires multi-sector cooperation to restrict the improper use of antimicrobial drugs, standardize the rationale usage, and development of alternative chemicals or biologics for the purposes of preservation of meat products and as growth promoters for food-producing animals.