antibiotics in meat

Antibiotics are one of the most common drugs in MEAT products. They are used to prevent the spread of bacterial infections and also to improve the quality of the meat.

 

Currently, there are many different types of antibiotics used for meat products. This includes antibiotics such as cephalosporins, penicillins, tetracyclines, sulfas, macrolides, and others.

 

The use of antibiotics in meat products has several advantages. Firstly, it allows you to reduce the level of bacterial infections, increasing the shelf life of meat. Secondly, it helps improve meat quality by reducing the risk of spreading pathogens.

 

However, there are also a number of risks associated with the use of antibiotics. Because antibiotics reduce the level of "benign" bacteria while increasing the level of "malignant", increasing the risk of spreading antibiotic-resistant bacteria.

 

Therefore, the use of antibiotics in meat products is a complex issue. Keep in mind that while it may provide some benefits, there are also a number of risks.