Residual antibiotics as an alarming health threat for human; A systematic study and meta-analysis in Iranian animal food products

Antibiotic residues are currently one of the most pressing concerns in the food sector. Misuse of antibiotics can lead to a number of adverse consequences, including allergic responses, drug resistance spreading, metabolic abnormalities, and changes to the gut's natural microbiome. This systematic review and meta-analysis study set out to ascertain the residual concentration and prevalence rate of antibiotics in all Iranian animal food categories. Following duplication removal and title and abstract check, the data of 35 original articles—from the 189 articles gathered from the databases—were inserted into the analysis table. The pooled findings of concentration and prevalence (ES; 95%CI) based on food products revealed that pasteurized cow's milk (276.908; 27.295–581.111 ng/g), chicken kidney (195.215; 132.688–257.743 ng/g), and chicken liver (146.377; 119.277–173.477 ng/g) had the greatest antibiotic residues. Conversely, the incidence was greater in beef meat (90; 75–99 %), chicken liver (77; 52–95 %) and cow kidney (77; 44–98 %). Based on the identified antibiotics, the prevalence and concentration were shown to be associated with ciprofloxacin (76; 8–100 %) and tetracycline (79.923; 64.046–95.800 ng/g), respectively. The greatest concentration of chlortetracycline was found in cow kidney (531.900; 463.913–599.887 ng/g), whereas the highest proportion of ciprofloxacin was found in beef meat (100; 91–100 %). The maximum residual concentration (233.993; 22.368–490.355 ng/g) and antibiotic prevalence (49; 38–59 %) were found in dairy products and poultry, respectively. Shahrekord and Tehran cities had the largest residual concentration (1682.190; 555.224–2809.155 ng/g) and antibiotic prevalence (75; 60–88 %), respectively. Given the high daily intake of some foods, an enormous number of people is impacted by this level of antibiotic contamination, with vulnerable individuals being more sensitive than others. This study highlights the necessity for legislative and oversight bodies to focus more on limiting and controlling these pollution. • The residual concentration and percentage of antibiotic contamination in all types of food were investigated. • Dairy products had the highest antibiotic residues (233.993; 22.368–490.355 ng/g) among food categories. • The highest prevalence of antibiotic contamination (49; 38–59 %) was found in poultry. • ELISA and FPT methods were mostly used to detect the concentration and prevalence in food, respectively. • The residual concentration of antibiotics in most foods was significantly higher than the ADI values.