An­tibi­otics in Food Pro­duc­tion

Consumer Voice - - Feature -

Over 50 per cent of the world’s an­tibi­otics are cur­rently used in agri­cul­ture and this ex­ces­sive use is con­tribut­ing to the de­vel­op­ment of more an­tibi­oti­cre­sis­tant bac­te­ria. An­tibi­otics are also overused in poul­try and meat-pro­duc­ing an­i­mals. Rou­tine use of an­tibi­otics any­where poses a health risk to ev­ery­one. Stud­ies point out that even small amounts of an­tibi­otics in an­i­mal feed can cause re­sis­tance in hu­mans.

The germs that con­tam­i­nate food can be­come re­sis­tant be­cause of the use of an­tibi­otics in peo­ple and in food an­i­mals. For some germs, like the bac­te­ria Sal­mo­nella and Campy­lobac­ter, it is pri­mar­ily the use of an­tibi­otics in food an­i­mals that in­creases re­sis­tance. Be­cause of the link be­tween an­tibi­otic use in food-pro­duc­ing an­i­mals and the oc­cur­rence of an­tibi­otic-re­sis­tant in­fec­tions in hu­mans, an­tibi­otics

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.