Safe Meat, Smart Science: Biotechnology's Role in Antibiotic Residue Removal

Area of Science:

• Food Science
• Biotechnology
• Public Health

Background:

• Widespread antibiotic use in livestock results in meat residues, posing risks to food safety and public health.
• These residues contribute to antimicrobial resistance (AMR), a significant global health challenge.
• Inconsistent global policies on antibiotic use impede efforts to mitigate AMR.

Purpose of the Study:

• To review biotechnological strategies for detecting, degrading, and removing antibiotic residues from meat.
• To explore how these strategies can be integrated into the 'One Health' framework.
• To highlight the potential of biotechnology in ensuring safer meat production and reducing AMR risks.

Main Methods:

• Biosensors and high-throughput screening for detection.
• Enzymatic degradation, microbial bioremediation, and phage therapy for removal.
• Genomics, metagenomics, bioinformatics, and computational modeling as enabling technologies.

Main Results:

• Biotechnology provides diverse tools for addressing antibiotic residues in meat.
• Integration with the 'One Health' approach enhances the impact of these strategies.
• Case studies demonstrate the efficacy of biotechnological methods in real-world applications.

Conclusions:

• Biotechnology offers a promising pathway to reduce antibiotic residues in the food supply.
• These science-driven solutions can mitigate public health risks associated with AMR.
• Enhanced consumer trust is achievable through safer meat production practices.