20/10/2025
Cooking does reduce most antibiotic residues in chicken meat, but it does not destroy all of them completely—the extent depends on the specific antibiotic and the cooking method.
Key findings from studies:
Gentamicin: Boiling for 30 minutes reduced residues by 90–95%, making it largely heat-labile and significantly degraded during cooking [^0^].
Oxytetracycline (OTC): Cooking reduced residues by ~88%, but some still remained [^1^].
Ciprofloxacin: This antibiotic is more heat-stable—boiling, grilling, or roasting did not significantly reduce its levels. Only microwave cooking and freezing showed notable reductions [^2^].
Implications:
While cooking lowers the risk, it does not eliminate it entirely, especially for heat-stable antibiotics like ciprofloxacin.
antibiotics use in poultry should be regulated .
to avoid multi drug resistance in Human.
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The real concern isn't just the residue itself, but also the long-term effects of consuming low-dose antibiotics, such as antibiotic resistance, gut flora disruption, and allergic reactions [^3^].
Conclusion:
✅ Cooking helps, but does not guarantee safety.
⚠️ The best protection is regulating antibiotic use in poultry and enforcing withdrawal periods before slaughter.
