Αντιβιοτικά στο κρέας και στα κρεατοσκευάσματα

Abstract

The present thesis is about antibiotics in meat and meat products. It is a fact that the discovery of antibiotics in the early 20th century enabled humans to fight infections that had been life-threatening. The action of antibiotics is based on the inhibition of a metabolic pathway or their intervention in some vital cell structure of microorganisms, such as inhibiting cell wall synthesis, protein synthesis, nucleic acid synthesis or cellular function important metabolites. The administration of antibiotics quickly spread to veterinary medicine, not only for treatment, but also for preservation, prevention and as a factor in increasing the efficiency and growth of animals, especially those intended for the production of meat or animal products. Soon, however, their use became uncontrollable and excessive, and concerns began to arise as to whether the residues of these drugs could cause health problems, such as allergies or digestive problems. The most important problem, however, is the development of antibiotic-resistant bacteria, which move between humans-animals-environment in every direction. The development of antimicrobial resistance is possible to threaten public health as it becomes difficult to fight. Reducing antimicrobial resistance requires a concerted global effort. The legal framework of the European Union and Greece is very strict and covers all stages of production, transport and disposal of meat and animal products. Control of antibiotic residues in meat and meat products is also of concern to the research community. Various methods of detection, confirmation and screening are used to determine residues.