Consumersâ€™ knowledge regarding antibiotic residues and their consciousness about food safety issues in livestock products

NUKALA RAMESH; HEMA TRIPATHI

doi:10.56093/ijans.v92i3.122259

Authors

NUKALA RAMESH ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122 India
HEMA TRIPATHI ICAR-Indian Veterinary Research Institute, Izatnagar, Uttar Pradesh 243 122 India

https://doi.org/10.56093/ijans.v92i3.122259

Keywords:

Antibiotic residues, Awareness, Consciousness, Egg, Knowledge, Livestock products, Meat, Milk

Abstract

Intensification of the animal husbandry sector in India is overlapping with the increased administration of antibiotics in food-producing animals for therapeutic, prophylactic and growth promotion purposes. Now antibiotic residues are appearing in milk, meat, and eggs if the withdrawal period is not observed, leading to adverse effects on human health due to its consumption. Thus there is need to study the consciousness of consumers about food safety issues and their knowledge about antibiotic residues in livestock products. The present study has been conducted purposively in Telangana state by selecting 120 non-vegetarian consumers. The study revealed that respondents from the study area, preferred taste, followed by price over the other attributes while purchasing the livestock products. Antibiotic residues and hormone residues were the least considered attributes revealed by respondents. About 71% had low level of knowledge followed by medium about antibiotic residues in livestock products and antimicrobial resistance. Lack of concern and knowledge suggest low level of consumer awareness as well as consciousness about the potential risks associated with these residues on human health. Thus, there is need to provide adequate information and education amongst the general public about these emerging food safety issues.

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