Resíduos de antibióticos em carne e leite de origem bovina no Brasil e seu impacto para a saúde única

Abstract

Milk and meat are essential foods in the Brazilian diet, regulated by stringent sanitary legislation to ensure food safety through the monitoring of their chemical, microbiological, and physical characteristics. Both face challenges related to antibiotic residues, which are considered adulterants making the products unfit for consumption. These residues, often originating from mastitis in dairy cows or from improper use of veterinary medicines, pesticides, and other drugs, pose serious health risks, such as allergic reactions and microbial resistance. This narrative review aimed to present the methods of use, risks, and main antibiotics used in Brazilian livestock that can leave residues in meat and milk, as well as address the current legislation in Brazil on this matter and the impact of uncontrolled use of veterinary medicines on Brazilian livestock. In Brazil, regulations set maximum residue limits for antibiotics in both milk and meat, making it essential to use rigorous qualitative and quantitative analytical methods to ensure compliance. These measures are crucial for maintaining consumer trust by offering safe and high-quality foods, effectively addressing concerns related to antibiotic residues in the dairy and meat industries.