Review On Antibiotics Residue In Beef: Its Risk Factors and Public Health Impacts

Veterinary drugs are critically needed to meet the challenges of inadequate supply of food for the growing world population; however, the benefits of drug administration to farm animals are also accompanied by the risks associated with drug residues in the edible parts of treated animals. Nearly 50% of the globally produced antibiotics are used as growth promoters in animals. Antibiotic residues in food of animal origin remain a topical issue throughout the world. The major causes of drug residue accumulation in food-producing animals include improper withdrawal periods, failure to maintain treatment records, overdose, or using prohibited drugs for animal treatment. Humans acquire the risk by ingestion of beef that has antimicrobial residue levels higher than the maximum residue limit and the acceptable daily intake. The antibiotic residue is one of the hazards that have a bad effect on humans and animals. In Africa, the agricultural sector consumes a large portion (50%) of antibiotics in animal farming which are used to treat ailments, minimize potential outbreaks of diseases, or promote animal health. A literaturebased review was made to assess the source of antibiotic residue in beef, to investigate its risk factors and public health significance as well as to highlight the main control measures against antibiotic residue problem in beef cattle and humans. There is no clear regulation to control antibiotic contamination of feedstuffs. Effective prevention of infectious diseases, adoption of strict hygiene standards, and using plant-derived antimicrobial substances and probiotics are some of the preventive measures.