Antibiotic Residues, Concentration and Implications in Food Safety

The widespread use of antibiotics in animal production has raised critical concerns regarding food safety and antimicrobial resistance. Antibiotic Residues and Food Safety provides a comprehensive biochemical examination of how antibiotic compounds persist in edible tissues, their physiological effects, and their role in the emergence of resistant microorganisms. Grounded in experimental research and laboratory analysis, this book explores the detection, concentration, and biological impact of antibiotic residues in poultry. It examines residue accumulation in tissues, alterations in haematological parameters, microbial contamination, and reduced antibiotic efficacy due to resistance. Emphasis is placed on the biochemical mechanisms underlying these effects and their implications for human health. Written for students, researchers, health professionals, and regulatory bodies, this work bridges experimental science and public health policy. It underscores the necessity of regulated antibiotic use, adherence to withdrawal periods, and effective surveillance systems to reduce health risks associated with contaminated food products.