Antibiotic control in the food industry: requirements and standards

The use of antibiotics in animal husbandry is a critical issue of concern worldwide. Despite their role in maintaining animal health and productivity, their uncontrolled or inappropriate use can lead to serious consequences for human health, including the development of antibiotic resistance and residues in food products. Therefore, strict monitoring of antibiotic use in the food industry and compliance with relevant standards are paramount to ensuring food safety and quality.

The main reasons for tightening controls include:

• Antibiotic resistance: Overuse of antibiotics in agriculture contributes to the development of antibiotic-resistant bacteria that can be transmitted to humans through the food chain, making infections difficult to treat.
• Residues in food: The presence of antibiotic residues in meat, milk, eggs and other animal products can cause allergic reactions in consumers and disrupt the balance of intestinal microflora.
• Consumer Confidence: Growing consumer awareness of food safety issues requires producers to be transparent and maintain high standards.

Numerous international and national standards have been developed to regulate the use of antibiotics and control their residues in the food industry:

• International organizations:
  • Codex Alimentarius (FAO/WHO): Sets international standards and recommendations for maximum residue levels (MRLs) of veterinary drugs in foods.
  • World Organisation for Animal Health (OIE): Develops standards for the responsible and prudent use of antibiotics in animal production to combat antimicrobial resistance.
• European Union ( EU ):
  • The EU has some of the strictest regulations in the world. EU regulations set maximum residue levels (MRLs) for various antibiotics and require compliance with phase-out periods (the period required for the drug to be eliminated from the animal's body before slaughter or harvesting). Several EU countries have banned the use of antibiotics as growth promoters.
• United States of America ( USA ):
  • The Food and Drug Administration (FDA): Regulates veterinary drugs, including antibiotics , sets restrictions on their use, and requires compliance with withdrawal deadlines. The Veterinary Feed Directive (VFD) program requires veterinary oversight of the use of antibiotics in animal feed.
• National Legislation: Each country develops its own laws and regulations, which are often based on international recommendations but may be more stringent depending on national priorities and risks.

To effectively control antibiotics in the food chain, the following measures are taken:

• Monitoring and testing: Regular testing of raw materials and finished products for antibiotic residues using highly sensitive methods such as HPLC-MS/MS (high performance liquid chromatography with mass spectrometry).
• On-farm quality assurance programs: Implement systems such as HACCP ( Hazard Analysis and Critical Control Points) to control antibiotic use, record keeping and adherence to withdrawal dates.
• Traceability: Establishing complete traceability systems from farm to consumer, allowing for tracking of product origins and antibiotic use history.
• Education and awareness: Educate farmers and veterinarians on the principles of responsible antibiotic use, including the selection of appropriate drugs, dosages and duration of treatment.
• Ban on the use of antibiotics for growth promotion: Many countries and regions are phasing out the use of antibiotics as growth promoters to reduce overall consumption .

Antibiotic control in the food industry is a complex but vital task, requiring the joint efforts of governments, regulators, producers, and consumers. Strict adherence to international and national standards, the implementation of modern monitoring methods, and increased awareness among all supply chain participants are key factors in ensuring food safety and preserving the effectiveness of antibiotics for future generations.