A Special Report-Dr. Qadeer Ahsan
Food is essential for human survival as it provides the necessary nutrients and energy needed for growth, development, and overall well-being. It fuels the body’s daily functions, supports brain activity, strengthens the immune system, and helps prevent diseases. A balanced diet rich in proteins, carbohydrates, fats, vitamins, and minerals ensures proper physical and mental health, enhancing productivity and longevity. Additionally, food plays a vital role in cultural traditions and social interactions, bringing people together and fostering a sense of community. Without proper nutrition, the body becomes weak, making it vulnerable to illnesses and impairing overall quality of life.
Antibiotics are widely used in livestock and poultry farming to promote growth and prevent or treat infections. However, their residues often remain in meat, milk, eggs, and even plant-based foods due to antibiotic-contaminated manure used as fertilizer. The consumption of these residues poses significant health risks to humans, raising concerns about food safety and public health.
There are many sources of Antibiotics in the food that we consume, daily:
- Livestock and Poultry: Animals raised for meat, dairy, and eggs are often given antibiotics to prevent diseases and enhance growth. These drugs can accumulate in their tissues and products.
- Aquaculture: Fish farming relies on antibiotics to prevent infections in crowded environments, leading to residues in seafood.
- Crops and Vegetables: Antibiotic-contaminated manure and water used in agriculture can introduce residues into plant-based foods.
- Processed Foods: Some processed foods contain animal-derived ingredients that may carry antibiotic residues.
Health Risks of Antibiotic Residues
- Antibiotic Resistance
- The primary concern is the development of antibiotic-resistant bacteria. Consuming food with antibiotic residues can promote resistance, making bacterial infections in humans harder to treat.
- Resistant bacteria can spread from animals to humans through direct contact, food consumption, and environmental exposure.
- Allergic Reactions and Toxicity
- Some individuals may experience allergic reactions to antibiotic residues in food.
- Long-term exposure to certain antibiotics may lead to toxic effects on the liver, kidneys, and nervous system.
- Disruption of Gut Microbiota
- Antibiotics can disturb the balance of beneficial bacteria in the gut, potentially leading to digestive issues, weakened immunity, and metabolic disorders.
- Hormonal and Developmental Effects
- Some antibiotics used in food production have been linked to hormonal disruptions and developmental issues, particularly in children.
Regulations and Prevention
Governments and food safety organizations impose strict regulations to monitor antibiotic use in food production. Some key measures include:
- Withdrawal Periods: Farmers must follow specific withdrawal periods to ensure antibiotics clear from animal systems before slaughter or milk production.
- Banning Certain Antibiotics: Some antibiotics deemed unsafe for human consumption are prohibited in food production.
- Routine Testing: Regulatory bodies conduct routine checks on food products to detect antibiotic residues.
- Promoting Alternatives: The use of probiotics, vaccines, and improved hygiene practices in animal farming can reduce the need for antibiotics.
We can reduce exposure by choosing organic or antibiotic-free labeled meat, dairy, and eggs. We should only opt for wild-caught seafood over-farmed options when possible. Washing and cooking food properly can also minimize residue intake.
National policy is required that advocates for responsible antibiotic use in agriculture.
While antibiotics play a crucial role in disease prevention and treatment in livestock, their overuse and misuse pose significant health risks to humans. Addressing antibiotic residues in food requires a collective effort from regulatory bodies, the agricultural industry, and consumers to ensure food safety and combat antibiotic resistance effectively.
The writer is a senior public health leader from Pakistan with international experience of design and management of health systems strengthening initiatives.
