Natalia Fomenko, head of the food safety department at the Russian Rosbiotic University, warned of the dangers of consuming meat and animal products containing antibiotic residues.

Fomenko told Gazeta.ru that the use of antibiotics in animal and poultry farming poses a risk to consumers if the withdrawal period before products are not observed. She explained that antibiotic residues can remain in meat, eggs, milk, dairy products, and even in fish and seafood raised in aquaculture.

Fomenko added that products derived from sick animals or those undergoing antibiotic treatment should not be used for food, as traces of these drugs may remain in the tissues even after the treatment period has ended. Consuming them could lead to allergic reactions, disrupt beneficial gut bacteria, or weaken the body's resistance to antibiotics, making it more difficult to fight infections.

The expert stressed the need for all animal products and meat to undergo strict veterinary and health checks before being marketed, to ensure they are free from dangerous levels of antibiotics and harmful substances that could threaten human health.