Antibiotics in meat and meat products

Antibiotics are medications that are used to treat bacterial infections. In the meat industry, antibiotics are sometimes used to prevent and treat bacterial infections in animals. When animals are given antibiotics, small amounts of the drugs can be present in their meat or dairy products, even after the animals have been slaughtered or the milk has been processed. This can lead to the consumption of antibiotics by humans who consume these products. In many countries, including the US and the EU, the use of certain antibiotics for growth promotion purposes has been banned. However, antibiotics are still used for therapeutic purposes. ^[1].

 
Types of antibiotics that can be used in the meat industry ^[2].

Health impacts of consuming antibiotic used meat products ⁽³⁾

Consuming meat products that contain antibiotics can have several potential health effects on humans.

• Increased risk of antibiotic-resistant bacteria
• Development of infections that are difficult to treat with traditional antibiotics
• Allergic reactions in some individuals
• Imbalance of beneficial bacteria in the gut microbiome
• Possible impacts on overall health and immunity
  
  

Market overview ⁽⁴⁾

In 2022, the global market size for animal antimicrobials and antibiotics was USD 678.48 million, and it is predicted to grow at a compound annual growth rate (CAGR) of 3.5% from 2023 to 2030. This growth is attributed to the rising demand for meat, which has led to an increase in animal production

Recall incidents ^(5,6)

One notable incident occurred in 2018, when more than 12 million pounds of raw beef products were recalled in the United States due to potential contamination with Salmonella Newport. The contamination was believed to be linked to the use of antibiotics in livestock. In 2014, a popular fast-food chain in the United States also recalled more than 2 million pounds of chicken products due to potential contamination with a strain of Salmonella that was resistant to antibiotics.

FSSAI standards ⁽⁷⁾

 The following antibiotics and veterinary drugs are strictly prohibited for use at any stage of processing of meat and meat products, poultry and eggs, sea foods including shrimps, prawns, or any variety of fish and fishery products:

• Chloramphenicol - the Extraneous Maximum Residue Limit (EMRL) is set at 0.0003 mg/kg (0.3 ug/kg).
• Nitrofuran antibiotics (including Furazolidone, Nitrofurazone, Nitrofurantoine, and Nifursol)
• Diethylstilbestrol (DES)
• Clenbuterol
• Carbadox
• Dimetridazole and Metronidazole
• Malachite Green

The EMRL for these substances is set at 0.001 mg/kg, except for Chloramphenicol, which has a lower EMRL of 0.0003 mg/kg. It is important to note that the use of antibiotics and veterinary drugs in animal husbandry should be controlled and monitored to prevent contamination of food products and the development of antibiotic resistance.

Testing methods ⁽⁸⁾

There are several testing methods for the detection of antibiotics in meat products. Some common methods include

Eurofins role in Antibiotics testing in meat and meat products

Eurofins is a global leader in food testing and provides comprehensive testing services for antibiotics in meat and meat products. Eurofins has a wide range of testing methods and techniques, including the ones mentioned earlier, to ensure the accuracy and reliability of their results. Eurofins' antibiotic testing services include the detection of various antibiotic groups, such as tetracyclines, macrolides, fluoroquinolones, and beta-lactans. They also offer testing for antibiotic residues in different animal species, such as poultry, swine, cattle, and fish. In addition, Eurofins has developed innovative technologies for the rapid and sensitive detection of antibiotic residues in food products. For example, Eurofins has developed a high-throughput screening platform for the simultaneous detection of multiple antibiotics in a single test. Eurofins also provides consulting services to help food companies comply with regulatory requirements for antibiotic use in animal husbandry and food production. They can provide guidance on good manufacturing practices (GMPs), good agricultural practices (GAPs), and hazard analysis and critical control points (HACCP) to ensure the safety and quality of food products. Overall, Eurofins plays a crucial role in the detection and prevention of antibiotic residues in meat and meat products, helping to ensure the safety and quality of food products for consumers.

References

1. Zhang, Y., Lu, J., Yan, Y., Liu, J., & Wang, M. (2021). Antibiotic residues in cattle and sheep meat and human exposure assessment in southern Xinjiang, China. Food Science & Nutrition, 9(11), 6152-6161. https://doi.org/10.1002/fsn3.2568
2. Ramatla, T., Ngoma, L., Adetunji, M., & Mwanza, M. (2017). Evaluation of Antibiotic Residues in Raw Meat Using Different Analytical Methods. Antibiotics, 6(4). https://doi.org/10.3390/antibiotics6040034
3. https://www.intechopen.com/online-first/82512
4. https://www.grandviewresearch.com/industry-analysis/animal-antimicrobials-and-antibiotics-
5. https://www.cdc.gov/salmonella/newport-10-18/index.html
6. https://www.fsis.usda.gov/recalls-alerts/california-firm-recalls-chicken-products-due-possible-salmonella-heidelberg
7. https://www.fssai.gov.in/upload/uploadfiles/files/Compendium_Contaminants_Regulations_28_01_2022.pdf
8. https://www.intechopen.com/online-first/82512

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