Impact of Antibiotic Residues in Meat and Dairy Products on Antibiotic Resistance

Antibiotic residues in meat and dairy products pose a serious public health risk by contributing to the development of antibiotic-resistant bacteria (ARB). This study investigates the prevalence of antibiotic residues in animal products and assesses their impact on antibiotic resistance across four countries: Bangladesh, India, the UK, and the USA. A mixed-methods approach was adopted, combining quantitative analysis of 300 meat and dairy samples and qualitative interviews with veterinarians, food safety experts, and regulatory authorities. High-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS/MS) were used for residue detection, and thematic analysis was applied to interview data. The study found that 41.7% of analyzed samples contained detectable levels of antibiotic residues, with 28.3% exceeding Maximum Residue Limits (MRLs). A strong positive correlation (R² = 0.78, p < 0.01) was observed between residue concentrations and the presence of multidrug-resistant bacteria. Higher contamination and resistance rates were reported in Bangladesh and India due to inadequate regulatory enforcement, while the UK and the USA demonstrated lower contamination rates due to stricter regulations. The study highlights the urgent need for stronger regulatory frameworks, enhanced monitoring systems, and increased consumer awareness to mitigate the risks associated with antibiotic residues in food. Policymakers should prioritize antimicrobial stewardship to reduce antibiotic use in livestock farming and control the spread of antibiotic-resistant bacteria.