A survey we conducted suggests that the ingestion of veterinary drug residues in
edible animal parts constitutes a potential health hazard for its consumers,
including, specifically, the possibility of developing multidrug resistance,
carcinogenicity, and disruption of intestinal normal microflora. The survey
results indicated that antibiotics, parasitic drugs, anticoccidial, or
nonsteroidal anti-inflammatory drugs (NSAIDs) are broadly used, and this use in
livestock is associated with the appearance of residues in various animal
products such as milk, meat, and eggs. We observed that different cooking
procedures, heating temperatures, storage times, fermentation, and pH have the
potential to decrease drug residues in animal products. Several studies have
reported the use of thermal treatments and sterilization to decrease the
quantity of antibiotics such as tetracycline, oxytetracycline, macrolides, and
sulfonamides, in animal products. Fermentation treatments also decreased levels
of penicillin and pesticides such as dimethoate, malathion,
Dichlorodiphenyldichloroethylene, and lindane. pH, known to influence decreases
in cloxacillin and oxacillin levels, reportedly enhanced the dissolution of
antimicrobial drug residues. Pressure cooking also reduced aldrin, dieldrin, and
endosulfan in animal products. Therefore, this review provides updated
information on the control of drug residues in animal products, which is of
significance to veterinarians, livestock producers, and consumer health.