Abstract

ANALYSIS OF ANTIBIOTICS IN FOOD

Swarnali S. Manick*, Vinita V. Khanvilkar and Dr. Vilasrao J. Kada

ABSTRACT

Antibiotics are being used in animal feeds since ancient times for various purposes such as for growth promotion of animals used as meat, therapy and/or for prevention of bacterial infections. Such animals (cattle, poultry) become the sources of meat and dairy products. Antibiotics used in them through feeds or injections settle as residues in edible tissues, milk and egg; and by overuse of it leads to development of antibiotic resistance bacteria. Certain regulations are made to be followed by European Union for the safe and optimum use of these veterinary drugs. This review article summarizes various purpose of using antibiotics in food animals, consequences of using antibiotics on human life, ways of transmission of antibiotic resistance bacteria from animals to human body, mechanisms of antibiotic resistance, Legislation and Regulations of European Union, various analytical techniques to identify antibiotics residues in animal tissues and strategies to avoid the resistance to antibiotics.

Keywords: Antibiotics, Food animals, Antibiotic resistance, Strategies to minimize resistance, Legislation and Regulations, Analytical Strategies.