Impact of cooking methods of meat on antibiotic residues: Review

Abstract

Antibiotics are the most conventionally used veterinary drug for raising food animals. They are used so, to ward off the undesirable effects generated by the multiple infectious pathogens. It helps to maintain the optimum level of production in farm animals without falling ill. The consequences faced with the use of drugs lead to the generation of antibiotic residues in the food products, consumed by the public. These residues will put forth a complication to the health of humans when it exceeds above the limit of the Maximum residues limit (MRL). The presence of antibiotic residues in animal-derived foods is one of the major causes of the development of antibiotic resistance in human pathogens. To overcome the antibiotic residues in food products nowadays lots of researches going on besides that, several methods of cooking like frying, boiling, roasting, grilling, etc., are also known to have reduced the level of antibiotic and other drug residues in the meat products. In this paper, we explore some antibiotic residues in meat and meat products and their reduction levels while applying several cooking methods