Broiler chickens are among the most widely consumed sources of animal protein in Indonesia and many other countries. However, behind their affordability and convenience lies a hidden threat to human health antibiotic residues in chicken meat. The use of antibiotics in poultry farming is intended to prevent diseases and promote growth, but improper or excessive use can leave residues that pose serious health risks to consumers.
What Are Antibiotic Residues?
Antibiotic residues are trace amounts of antibiotics that remain in the tissues of animals such as meat, liver, or eggs after they have been treated with these drugs. These residues appear when farmers fail to observe the withdrawal period, the time required for antibiotics to be completely metabolized and eliminated from the animal’s body before slaughter.
Ideally, antibiotics should only be used to treat sick animals under veterinary supervision, not as growth promoters. Unfortunately, in many intensive poultry operations, antibiotics are often used excessively and indiscriminately to maintain flock productivity.
Impact on Antibiotic Resistance
One of the most serious consequences of consuming meat contaminated with antibiotic residues is the development of antibiotic resistance (antimicrobial resistance or AMR) in humans. When people are repeatedly exposed to low doses of antibiotics through food, bacteria in their bodies can adapt and become resistant to treatment.
Antibiotic resistance has become a global health crisis. The World Health Organization (WHO) has described it as a “silent pandemic” because it renders once-treatable infections increasingly difficult or even impossible to cure. This leads to longer recovery times, higher medical costs, and a greater risk of mortality.
Moreover, resistance genes from bacteria in poultry can be transferred to human pathogens through the food chain or the environment, accelerating the spread of resistant bacteria among the human population.
Impact on the Human Immune System
Beyond resistance, antibiotic residues can also disrupt the human immune system. Long-term exposure to low levels of antibiotics can alter the composition of gut microbiota, the community of beneficial microorganisms that play a crucial role in maintaining immune balance.
An imbalance in the gut microbiome, known as dysbiosis, can weaken the body’s defense mechanisms against infections and increase the risk of autoimmune diseases, allergies, and metabolic disorders such as obesity and diabetes. In some cases, individuals sensitive to certain antibiotics (such as penicillin or tetracycline) may also experience allergic reactions after consuming contaminated meat.
Control and Prevention Measures
To safeguard public health, strict regulation and monitoring of antibiotic use in poultry production are essential. Several key measures include:
- Implementation of Good Farming Practices (GFP) – Farmers should administer antibiotics only under veterinary supervision, following proper dosage and withdrawal periods.
- Farmer education and awareness – Continuous training and outreach are needed to promote understanding of the dangers of antibiotic residues.
- Government regulation and monitoring – Authorities should strengthen residue testing programs and enforce penalties for violations involving excessive antibiotic use.
- Encouraging organic and antibiotic-free production – Consumers can help reduce exposure risks by choosing certified organic or antibiotic-free broiler chickens products.
Conclusion
Antibiotic residues in broiler chickens are not merely a farming issue but a significant public health concern. The risks extend beyond antibiotic resistance they also threaten to weaken human immunity over time. Therefore, collaboration among farmers, government agencies, and consumers is crucial to ensure a safe, sustainable, and health conscious food production system.
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