Antibiotic Residues in Animal-Derived Foods: A Growing Food Safety Crisis and Regulatory Dilemma

The widespread and often unregulated application of antibiotics in livestock production has resulted in the presence of antibiotic residues in animal-derived foods, including meat, milk, and eggs, which raises significant food safety and public health issues. These residues are associated with antimicrobial resistance (AMR), allergic reactions, and the disruption of human gut microbiota. The improper use of antibiotics and noncompliance with withdrawal periods create selective pressure on bacteria, promoting the development of resistant strains that may be transmitted to humans via the food chain or environmental routes. The persistence of residues is attributed to inadequate veterinary oversight, environmental contamination, and insufficient enforcement of food safety standards, especially in developing regions. Advanced detection technologies, such as chromatographic, immunological, and biosensor-based methods, are examined in conjunction with emerging innovations for rapid, multiresidue screening. The article underscores the necessity for coordinated global regulations, efficient surveillance, and the advocacy of responsible antibiotic usage within a One Health framework. Enhancing international collaboration, refining monitoring systems, and promoting sustainable, residue-free livestock production are critical for safeguarding public health and ensuring a secure and resilient food supply.