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The presence of antibiotics in food and the consequences for human health
1
Students’ Scientific Club, Department of Environmental Medicine and Epidemiology, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Katowice, Poland
2
Department of Environmental Medicine and Epidemiology, Faculty of Medical Sciences in Zabrze,
Medical University of Silesia, Katowice, Poland
Corresponding author
Dominika Nicz
Studenckie Koło Naukowe, Katedra i Zakład Medycyny i Epidemiologii Środowiskowej, Wydział Nauk Medycznych w Zabrzu ŚUM, ul. Jordana 19, 41-808 Zabrze
Studenckie Koło Naukowe, Katedra i Zakład Medycyny i Epidemiologii Środowiskowej, Wydział Nauk Medycznych w Zabrzu ŚUM, ul. Jordana 19, 41-808 Zabrze
Ann. Acad. Med. Siles. 2025;1(nr specj.):83-92
KEYWORDS
TOPICS
ABSTRACT
Modern technological advancements are intensifying activities across numerous sectors, including human medicine, veterinary medicine, and agriculture. These fields are closely interconnected, notably through the widespread use of antibiotics. These antimicrobial agents, employed in the treatment of both humans and animals, are increasingly associated with significant public health and environmental concerns. The excessive and unregulated use of antibiotics in livestock production, combined with the application of manure and other animal-derived products as agricultural fertilizers, contributes to the accumulation of these substances in the environment and their subsequent entry into the food chain. Consequently, antibiotic residues may be detected in food products. Prolonged exposure to subtherapeutic doses of antibiotics can promote the development of bacterial resistance (antimicrobial resistance), as well as induce various adverse health effects, including hepatotoxicity, allergic reactions, and potential carcinogenicity. In light of these risks, the establishment of maximum residue limits (MRLs) and the implementation of guidelines for the prudent use of antibiotics in animal husbandry and agriculture are essential for safeguarding public health. The presence of antibiotic residues in food represents a significant threat to public health, primarily due to its role in accelerating antimicrobial resistance. Therefore, the judicious use of these substances in agriculture and livestock farming, supported by robust regulatory frameworks and effective sanitary monitoring throughout the food production chain, is of paramount importance.
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