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What is Antibiotics in meat???
It is not a secret that for the cultivation of farm animals antibiotics are used. Usually, antibiotics in meat business ar accustomed forestall microorganism infections. However, antibiotics are used very often for stimulation of a rising of animals in these latter days.
Meat producers combine antibiotics with animal food and water or apply them on to the skin of animals. Such measures are taken at the initial stage of animal breeding. New antibiotics permit to grow healthy animals terribly quickly.
Preventive measures against microorganism infections cannot make sure you get a healthy and harmless meat. Thus, specialists keep finding high quantity of antibiotics in meat of some makers.
This happens because meat producers misuse the drugs. Often in husbandry, antibiotics are used in doses exceeding maximum allowable values.
Changing the dose regimen and using high doses of antibiotics lead to that harmful bacteria start mutating, becoming resistant to antibiotics. As a result, bacteria keep living and multiplying in animals’ bodies.
In the end, meat containing each microorganism and antibiotics hits the shelves, and after all that, people buy and eat the infected meat. So, one reasonable question arises: «How dangerous are bacteria and antibiotics in this meat?».
In fact, folks will be infected with some resistant microorganism from product of meat business, and that’s not the only problem. The human body becomes less and less resistant to infections (immunity), if it constantly receives micro doses of antibiotic drugs.
Everybody knows that drugs to fight bacterial infections may cause side effects. Antibiotics in meat ar found in marginal doses, however this quantity is enough to impress hypersensitivity reaction and alternative adverse reactions.
How do we get rid of bacteria and antibiotics in meat, milk or eggs?
A significant a part of meat, made by giant agricultural corporations, contains microorganism proof against antibiotics and alternative medications. Typically, bacteria are neutralized during cooking process and thus they are not dangerous for people’s health.
A long-term heat treatment kills all pathogen microorganisms in meat products. However, those who prefer raw meat dishes or rare beefsteaks are at high risk of infection.
If we use high doses of antibiotics to prevent diseases in poultry and animals, then active pharmaceutical ingredients will be accumulated in meat, milk or eggs. It is not thus troublesome to get rid of antibiotics from meat, but it takes time. If you boil meat for regarding 30-60 minutes, then all the antibiotics are left in the broth.
To sure varieties of antibiotics (for instance, Tetracycline) can completely disappear from eggs or milk, you need to boil them at least for 30 minutes. Frankly, you may hardly notice someone, who is patient enough to wait that long to remove antibiotics from chicken meat, eggs or milk.
To learn what quite antibiotic and the way abundant of it’s found in meat product, people use some advanced methods of determining of antibiotics in meat. These methods are used in laboratory or home environment.
If you would like to examine meat, egg or milk for the presence of antibiotics, simply purchase some specific tests. Such tests are easy to use and do not require special equipment. New express tests can show the result in 5 minutes. Using these tests, you can detect the conformity of products with sanitary norms and standards.
Legislative control
The market of animal antibiotics is kind of giant, increasing once a year. Medical studies have established a association between the increasing variety of antibiotics employed in breeding and also the growing variety of individuals, United Nations agency had suffered from consumption of meat containing resistant bacteria.
The World Health Organization (WHO) conducted some trials, confirming a negative impact of antibiotics on cattle breeding. The United Nations agency counseled to scale back or to prevent exploitation antibiotics for a quick growth of animals. This applies to antibiotics, which are used for treatment of humans in the first place.
Most national health dominant authorities developed a special system to regulate the sales of antibiotics in breeding business. These measures allowed to scale back the quantity of antibiotics or alternative medicine in meat.
The FDA (USA) has prohibited a free use of some antibiotics, growth stimulants and nonsteroidal anti-inflammatory products (for example, Flunixin meglumine). The federal agency cooperates with national meat makers and farms, controlling the approved or recommended amount of antibiotics in meat.
If you want to buy meat that does not contain antibiotics, be prepared to pay higher price for it. This is thanks to the very fact that production of meat while not antibiotics needs longer and cash. Today, but 100 percent of such meat merchandise square measure bestowed on the USA market, however this variety will increase once a year.
Although the worth of meat while not antibiotics is kind of high, specialists believe that it will steadily decrease. The social pressure and high demand on clean meat force the makers to refuse from exploitation antibiotics very {little} by little. The competition and increase within the production volumes enable to scale back the worth of meat while not antibiotics.
Actually, meat industry is unimaginable without antibiotics. Animals, as well as people are prone to infectious diseases that require timely treatment (including antibacterial therapy). Meat makers will use advanced technologies, however they have to take full responsibility for safety of their merchandise and health of potential customers.
