Antibiotics in cutlets: problem or myth?
Photo is illustrative in nature. From open sources.
In recent years, the use of antibiotics in food has become a major topic of discussion. One of the most debated aspects is the possible presence of antibiotics in the MEAT used to produce the cutlets. Let's figure out whether antibiotics can really be present in cutlets, and how this affects consumers.
First of all, it is worth noting that the use of antibiotics in animal agriculture is a common practice. Antibiotics are used to treat and prevent diseases in animals, as well as to stimulate growth. However, there is strict control by HEALTH and veterinary authorities to ensure food safety.
Most developed countries have legislation regulating the use of antibiotics in livestock. Meat producers are required to comply with established deadlines for removing antibiotics from animals before slaughter. In addition, regular monitoring studies are carried out aimed at identifying antibiotic residues in meat.
As for cutlets specifically, the cutlet production process is also subject to strict control. Meat used for the production of cutlets undergoes testing procedures for the presence of antibiotic residues and other harmful substances. Therefore, the likelihood that you will find antibiotics in cutlets produced in accordance with legislation and quality standards is very low.
However, it is important to remember that consuming animal products with antibiotic residues may pose certain health risks. Therefore, you should purchase products from reliable suppliers and follow the recommendations for their preparation.
In conclusion, we can say that the problem of the presence of antibiotics in cutlets is more of a myth than a real threat. However, we should always be vigilant and attentive to the quality of the food we eat.
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