Antibiotic Residues in Food

Veterinary drugs within the scope of the Turkish Food Codex Regulation on Classification and Maximum Residue Limits of Pharmacological Active Substances That May Be Found in Foods of Animal Origin; It is defined as “pharmacological substances administered to animals for the purpose of treatment, protection and diagnosis or to change the behavior or physiological functions of the animal.”

Antibiotics produced by modern biotechnology and chemical syntheses can kill microorganisms or prevent their growth. However, the presence of antibiotics in animal products such as milk, eggs and meat poses a potential health risk for humans. The use of antibiotics is inevitable in animal treatments. However, in cases where the legal waiting period is violated or the amount of antibiotics does not comply with the regulations, antibiotic residues may be found in the food obtained.

First of all, antibiotic residue indicates that the animal to be consumed has a disease and the healing process has not completed. In addition, the presence of antibiotics in foods threatens public health due to their potential carcinogenic, allergenic and toxic properties. Additionally, fermented products may cause poor food quality. Maximum Residue Limits have been determined within the scope of relevant regulations and legal obligations.