In the Nizhny Novgorod region, an antibiotic was found in semi-finished meat products

The laboratory staff found the antibiotic oxytetracycline in the following semi-finished products: “Semi-finished MEAT boneless (large-sized) meat products of category A (chilled)”, “Chilled beef in half carcasses”.

Experts explained that oxytetracycline is an antibiotic of the tetracycline group, which acts bacteriostatically and has a wide spectrum of antimicrobial activity, but many bacteria have become resistant to it.

The constant use of food products containing antibiotics leads to the formation of resistance of microorganisms to the drugs of this group, after which the drugs in the treatment of infection do not act on viruses.

To remove antibiotics from meat, you need to keep the animal without drugs 7-10 days before slaughter. It must be remembered that if the drug still remains in the body of the animal, then most of it is in the liver and kidneys.