Comprehensive insights into antibiotic residues in livestock products: Distribution, factors, challenges, opportunities, and implications for food safety and public health

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dc.authoridPalangi, Valiollah/0000-0001-6470-2608
dc.authoridPalangi, Valiollah/0000-0001-6470-2608
dc.authoridAlvarado-Ramírez, Edwin Rafael/0000-0002-1265-6627
dc.authoridAdegbeye, Moyosore/0000-0001-6485-2489
dc.contributor.authorAdegbeye, Moyosore Joseph
dc.contributor.authorAdetuyi, Babatunde Oluwafemi
dc.contributor.authorIgirigi, Anem I.
dc.contributor.authorAdisa, Abosede
dc.contributor.authorPalangi, Valiollah
dc.contributor.authorAiyedun, Susanna
dc.contributor.authorAlvarado-Ramirez, Edwin Rafael
dc.date.accessioned2024-08-31T07:47:01Z
dc.date.available2024-08-31T07:47:01Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractFrom a public health point of view, antimicrobial residues pose various problems, including potential risks for consumers. The use of some of these antibiotics may affect the form and quality of animal products or affect the quality or output of food processing. Consequently, there is a pressing need for further investigation into the effects of antibiotics on animal products. This review endeavors to catalyze collaborative efforts and inform decision-making aimed at safeguarding consumer health, promoting sustainable agriculture, and advancing food safety initiatives in both local and global contexts. These investigations indicate that management practices, such as failure to adhere to withdrawal periods and lack of awareness, among others, may contribute to the presence of antibiotic residues in the environment. Furthermore, different parts of animals, such as the liver, kidneys, and muscles, receive varying doses of antibiotics based on factors like age and hydrophobic or lipophilic properties. Various cooking methods, including roasting, frying, microwaving, and boiling, significantly influence the reduction of antibiotic residues in animal products. However, freezing is found to be one of the least effective methods for eliminating these residues. Additionally, dairy products may retain antibiotics due to processes like curding milk and whey salting and acidification. Implementing proper cooking practices, including multiple heat applications such as combining cooking with frying and subsequent cooking, can help decrease the concentration of antibiotic residues in food products. Therefore, careful attention must be paid to food processing methods to ensure food safety and consumer health.en_US
dc.identifier.doi10.1016/j.foodcont.2024.110545
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.scopus2-s2.0-85192047983en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2024.110545
dc.identifier.urihttps://hdl.handle.net/11454/104287
dc.identifier.volume163en_US
dc.identifier.wosWOS:001239035000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectAntibiotic Residuesen_US
dc.subjectAnimal Productsen_US
dc.subjectFood Safetyen_US
dc.subjectPublic Healthen_US
dc.titleComprehensive insights into antibiotic residues in livestock products: Distribution, factors, challenges, opportunities, and implications for food safety and public healthen_US
dc.typeArticleen_US

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