Antibiotics are used to treat bacterial infections by killing or stopping harmful bacteria. Since the 1940s, farm animals, including cows, pigs, and chickens, have been given antibiotics to treat infections or prevent illnesses. Low doses of antibiotics are also added to animal feed to help them grow faster and produce more meat or milk. This practice may also reduce animal death rates and improve reproduction.

The level of antibiotics found in food is minimal. It is highly unlikely that you will consume antibiotics through animal products. Regulations in the United States, Canada, Australia, and the European Union are in place to prevent contaminated food from entering the market. Farmers and veterinarians must ensure that animal products are free from drugs before they are used for consumption. Testing is done to check for any unwanted substances in meat, poultry, eggs, and milk. Products with antibiotic residues are not sold. Violators of regulations are publicly listed to discourage misconduct.

Using antibiotics in animals excessively can lead to the growth of resistant bacteria. While antibiotics are useful for treating and preventing infections when used correctly, their overuse can cause them to become less effective for both humans and animals. Bacteria that are frequently exposed to antibiotics develop resistance to them, making it harder to kill harmful bacteria. This poses a significant risk to public health.

Resistant bacteria can be transmitted to humans through various means. If an animal carries resistant bacteria, it can be passed on through improperly handled or cooked meat. Additionally, consuming food crops that have been sprayed with fertilizers containing animal manure can expose individuals to these bacteria. Once transmitted to humans, resistant bacteria can reside in the gut and spread among individuals. The consumption of resistant bacteria can lead to infections that would not have occurred otherwise, increased severity of infections with symptoms like vomiting and diarrhea, and difficulties in treating infections with higher chances of treatment failure.

Resistant bacteria in food products from supermarkets are more common than people realize. For example, Salmonella, Campylobacter, and E. coli are often found in these products. Despite claims of being “raised without antibiotics,” products labeled as “organic” may still contain resistant bacteria, although they are usually less resistant than those grown using antibiotics. For instance, organic chickens were found to have bacteria, including Salmonella and Campylobacter, more frequently than non-organic chickens, but the bacteria in organic chickens were slightly less resistant to antibiotics.

There is no definitive proof that humans can contract antibiotic-resistant bacteria from food. If food is cooked properly and good hygiene practices are followed, the risk is likely to be very low. However, the use of antibiotics in humans may be the main cause of bacterial resistance. It may be difficult to completely avoid antibiotic-resistant bacteria in animal foods. Nevertheless, you can take steps to significantly reduce your risk:
Practice good food hygiene. Wash your hands, use separate cutting boards for different foods (especially raw meat), and thoroughly clean utensils.
Ensure the food is cooked properly. Cooking meat to the correct temperature should kill any harmful bacteria.
Choose antibiotic-free foods. You can further minimize your risk by looking for labels that indicate “organic,” “raised without antibiotics,” or “antibiotic-free.”

Sources:
https://www.healthline.com/nutrition/antibiotics-in-your-food#TOC_TITLE_HDR_10