A Review on Antibiotics Residue in Foods of Animal Origin

Abstract

Foods of animal origin (example meat, milk, and eggs) samples occasionally, contain excessive amounts of antibiotics drug residues. Usually these are a result of not observing the withdrawal period or from off-label use of an antibiotic. Tetracycline is the most predominantly prescribed antibiotic and of all antibiotic-associated residues, followed by β-lactames. Residues of amino glycosides, Macrolides, and sulfonamides have also been detected. Antibiotics have the potential to cause allergic reactions; penicillin is most commonly implicated, affecting up to 10% of people receiving these drugs therapeutically. Sulfonamides may cause allergic reactions in up to 3% of those using these drugs. Other antibiotics are implicated less often. Concentrations of residual veterinary drugs in foods are not high enough to cause an initial hypersensitive reaction but may cause such an effect in a person who has already become sensitized to the drug. The detection methods of veterinary drug residues in food animal origin constitute a dynamic area in food processing and these include microbiological, immuno-enzymatic and chemical methods. In general, withdrawal period of veterinary drugs must be respected after drugs or medicines have been administered to animals in order to prevent the occurrence of drug residues.