Antibiotic Residues in Food and Drinking Water, and Food Safety Regulations

Research output: Chapter in Book/Report/Conference proceedingChapter

Published copy (DOI)



Publication details

Title of host publicationChemical Analysis of Antibiotic Residues in Food
DatePublished - 7 Nov 2011
Number of pages13
PublisherJohn Wiley & Sons
Original languageEnglish
ISBN (Print)9780470490426


Animals are routinely treated with antibiotics to prevent,treat, or control disease. There have been historicnon-therapeutic uses of antibiotics in food-producing animalsto improve production, but this practice is falling outof favor. A consequence of the use of veterinary drugs(including antibiotics) in food-producing animals is the productionof residues of the drug in the edible tissues.Regulatory agencies address the safety of antibioticresidues of veterinary drugs in food by evaluating thetoxicity of the antibiotic and establishing an acceptabledaily intake (ADI) or an acute reference dose (ARfD).Both ADI and ARfD represent the quantity of residuethat may safely be consumed (daily or from a singleexposure, respectively) in the human diet. Followingthe establishment of the ADI (or ARfD), the maximumconcentration of residues permitted in edible tissues (meat,milk, eggs, etc.) is determined, following an evaluation ofthe nature and extent of the residues in the treated animal.The value is termed either the maximum residue limit(MRL) or tolerance (used in the United States). Whetheran MRL or tolerance is used, either approach ensures thatpeople consuming products derived from the animal treatedwith the antibiotic veterinary drug will not ingest quantitiesof residue that exceed the acceptable daily intake.

    Research areas

  • Allowable residue determination, Antibiotic residues, food safety, Indirect consumer exposure

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