Antibiotics in Food: Do They Harm Us?

Introduction: Growing Concern

"Is the meat we eat full of antibiotics?" - a question I hear daily from my worried patients. With rising awareness about antibiotic resistance and its impact on public health, the topic of antibiotics in the food chain has become one of the most concerning issues.

Let's separate scientific facts from exaggerated fear, and understand what's really happening and how to protect ourselves.

Why Are Antibiotics Used in Animal Farming?

1. Treatment (Therapeutic Use)

When animals get sick, they're given antibiotics to treat bacterial infections - just like humans are treated. This is legitimate and necessary use.

2. Prevention (Prophylactic Use)

In large crowded farms, antibiotics are given in low doses to prevent disease spread. Here the problem begins.

3. Growth Promotion

This is the most controversial use. It was discovered in the 1950s that adding low doses of antibiotics to animal feed speeds up growth and increases weight by 5-10%, meaning bigger profits for farmers.How Does This Work?

Antibiotics kill some bacteria in animals' intestines
This reduces minor intestinal inflammation
The animal absorbs its food more efficiently and grows faster

In the United States, 70-80% of antibiotics sold go to the livestock industry - not to humans. In Europe, most countries banned using antibiotics for growth promotion since 2006.

Do Antibiotics Transfer to Our Food?

Short Answer: A little, but that's not the main problemWithdrawal Periods

Laws in most countries mandate withdrawal periods - specific time between last antibiotic dose and slaughter, allowing the antibiotic to leave the animal's body.

Example: If a chicken is given antibiotics, must wait 5-7 days before slaughter
Cows may need 30-60 days depending on antibiotic type

International organizations (FDA, EMA, WHO) set maximum residue limits - maximum allowed antibiotic amount in meat, milk, or eggs.

Quality control studies in most developed countries show:

95-98% of meat samples contain antibiotic residues below allowed limits
2-5% may exceed limits (then removed from market)

But these percentages rise in countries with weak oversight.

The Real Problem: Antibiotic Resistance

What is Antibiotic Resistance?

When bacteria are exposed to antibiotics repeatedly or in low doses (as happens on farms), some bacteria develop resistance capability - become immune to the antibiotic.

How Do These Resistant Bacteria Transfer to Us?

Through Contaminated Food: Raw meat may contain resistant bacteria (like E. coli or Salmonella). If not cooked well or cross-contamination occurs in kitchen, may transfer to you.
Through Environment: Manure from antibiotic-treated animals spreads resistant bacteria in soil and water.
Gene Transfer: Resistant bacteria in animals may transfer resistance genes to human bacteria in your gut.

Why is This Dangerous?

The World Health Organization considers antibiotic resistance one of the biggest threats to public health:

700,000 people die annually from antibiotic-resistant bacterial infections
By 2050, the number may rise to 10 million annual deaths
Simple surgeries may become fatal if antibiotics fail

Real example: MRSA (Methicillin-resistant Staphylococcus aureus) started in hospitals, but similar strains appeared in pig and poultry farms.

What About Milk and Dairy?

Strict Testing

The dairy industry has stricter oversight than meat:

Every milk truck is tested before acceptance at the plant
If any antibiotic residues found, entire shipment rejected
The farm sending contaminated milk is penalized financially

This means the probability of antibiotics in pasteurized and sterilized milk is very low in countries with good oversight.

But Bacterial Resistance Remains a Concern

Even if milk is free of antibiotic residues, cows treated with antibiotics may spread resistant bacteria in the environment.

Poultry: Highest Antibiotic Use

Poultry (chicken, turkey) is raised in very crowded conditions, making disease spread easy. Therefore, antibiotics are used heavily.

Common Problems

Campylobacter and Salmonella: Common bacteria in poultry, and antibiotic-resistant strains are increasing
Cross-contamination: Cutting boards and knives contaminated with raw chicken juice may transfer bacteria

Solution

Buy organic poultry or from farms not using antibiotics
Cook poultry well (internal temperature 74°C/165°F)
Wash hands and kitchen tools well after handling raw meat

Fish and Seafood

In fish farms (especially salmon, shrimp), antibiotics are also used to prevent diseases in crowded tanks.

Risks

Antibiotic residues in farmed fish
Marine environment pollution with antibiotics from fish farms
Development of resistant bacteria in marine environment

Solutions

Prefer wild-caught fish when possible
If buying farmed, look for certifications (ASC, BAP) ensuring responsible antibiotic use

What Do Scientific Studies Say?

Study in The Lancet Planetary Health (2019)

Found that antibiotic consumption in livestock globally rose 65% between 2000 and 2015, and expected to rise another 11% by 2030 if no action taken.

Study in PNAS (2021)

Linked antibiotic use on farms to increased rates of resistant bacterial infections in humans in the same geographic areas.

CDC Report (2019)

At least 2.8 million Americans get antibiotic-resistant infections annually, more than 35,000 die. A large portion of these infections is linked to the food chain.

How to Protect Yourself and Your Family?

1. Choose Meat Carefully

Organic: Antibiotic use for growth promotion not allowed
Grass-fed: Usually raised in better conditions with less antibiotic use
"Antibiotic-free" or "No antibiotics ever": Look for these labels
Local from small farms: Often better than large factories

2. Food Safety in Kitchen

Separate raw meat from vegetables and fruits in storage and preparation
Use separate cutting boards for raw meat
Cook meat well: chicken 74°C, red meat 63°C (with 3-minute rest)
Wash hands well with warm water and soap after touching raw meat

3. Reduce Meat Consumption Generally

Adopt Meatless Monday - one day weekly without meat
When eating meat, make them moderate portions (100-150 grams)
Diversify protein sources: legumes, nuts, fish, eggs

4. Don't Use Antibiotics Except When Necessary

This isn't directly about food, but important: don't ask your doctor for antibiotics for cold or flu (viruses unaffected by antibiotics). Overuse of antibiotics in humans also contributes to bacterial resistance.

What Are Governments and Organizations Doing?

European Union

Banned antibiotic use for growth promotion since 2006
Reduced preventive use
Created lists of antibiotics reserved for humans only

United States

VFD law (2017) requires veterinary prescription for most antibiotics in animals
Banned some uses for growth promotion
But enforcement weaker than Europe

World Health Organization

Launched global action plan against antibiotic resistance, including:

Reducing unnecessary use in animals
Improving monitoring of resistant bacteria spread
Developing new antibiotics (very slow and expensive)

Dr. Mai Obeid's Golden Tips

Awareness more important than fear: Don't avoid meat completely, choose it smartly
Support responsible farms: Your purchase makes a difference - more demand for antibiotic-free meat, more production
Kitchen hygiene: Most problems come from cross-contamination and insufficient cooking
Diversification: Don't rely on one protein type
Be a voice: Ask stores and restaurants to provide antibiotic-free options

Conclusion

Antibiotics in the food chain aren't just a myth - it's a real problem, but not in the way many imagine.

The problem isn't that you'll eat a piece of chicken and get an antibiotic dose (residues are usually minimal and safe). The real problem is developing superbug bacteria resistant to antibiotics, threatening our ability to treat simple infections in the future.

The solution requires collective effort: stricter laws, more responsible farms, and aware consumer choices. Every meal you choose is a vote for the type of agriculture you want.