Vol. 8, Issue 4 (2019)

Author(s):
Bhoomika, Palvi Thakur, Anukampa Kadwalia, Sudhir Jaiswal, Bhawana Rani and Pankaj Kumar Patel

Abstract:
Antibiotics are mainly employed for chemotherapeutic, prophylactic purposes and also used as feed additives to promote growth and improve feed efficiency. However, antibiotic residues in animal origin products usually found when administration of drug in extra label fashion and does not follow withholding period after treatment. The usage of antibiotic that resulted into deposition of residues in meat, milk and eggs must not be intended for human food consumption. If use of antibiotics is necessary as in prevention and treatment of animal diseases, a withholding period must be observed until the antibiotics residues are negligible to none detected. The concern over antibiotic residues in food of animal origin occurs in two aspects; one which produces potential threat to direct toxicity in human whereas the low levels of antibiotic exposure would result in alteration of microflora, cause disease and the possible development of resistant strains which cause failure of antibiotic therapy in clinical situations second concern of time. The establishing regulatory standards and good management practices that reduce the risk of antibiotic residues in milk supply are essential components of human food safety.