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Antibiotics in the food supply

What are the issues relating to food?

Three main issues link antibiotics with the food supply:

Are antibiotic residues in the Australian food supply?

Antibiotics are used to maintain the health of animals and as a result low residues of antibiotics may be present in some of the food we eat. Standard 1.4.2 in the Food Standards Code  list the maximum permissible limits for antibiotic residues in food. Food legislation makes it illegal for food to be sold if it contains residues in excess of these limits. These limits are the maximum residues that could result if an antibiotic is used legally ( they do not represent the residues that are always present in the food we eat and in most cases the residues are very much lower.

The 1999/2000 National Residue Survey monitoring program found that in nearly 5000 samples of beef, sheep meat, pork, chicken and game meat tested, less than 3% had residues of antibiotics, with less than 0.3% having residues above the maximum permissible limit.

Do antibiotic residues in food pose a risk to our health?

Before an antibiotic product can be legally used, the  Australian Pesticide and Veterinary Medicines Authority (APVMA)  must be satisfied that the use of the product will not result in residues that would be an undue risk to the safety of people. Before a limit is included in Standard 1.4.2 of the Food Standards Code,  FSANZ also ensures that the potential residues in treated food do not represent an unacceptable risk to public health and safety. 

FSANZ will not recommend approval of a limit for any such chemical where this could represent an unacceptable risk to public health and safety. In assessing this risk,  FSANZ conducts dietary exposure assessments in accordance with internationally accepted practices and procedures.

What is the concern being expressed about antibiotic resistance?

There is currently significant community concern regarding the potential for the development of antibiotic resistance in human pathogens. While this is considered to be largely the result of the overuse of antibiotics in human medicine, there is also concern that resistance may arise as a result of the use of antibiotics in food-producing animals. The Joint Expert Technical Advisory Committee on Antibiotic Resistance (JETACAR) was established to assess this issue and make recommendations as to how the government should proceed to address this issue.

One of the findings of the JETACAR was that it was highly unlikely that the consumption of residues in food would lead to the development of resistance. This is because antibiotic residue levels in food are already very low and are likely to be further reduced by cooking and other food processing and also by metabolism in the gut. On this basis, it is very unlikely that a dose high enough to inhibit sensitive bacteria and thus encourage the growth of resistant bacteria would be achieved.

What about antibiotic resistant marker genes?

Antibiotic resistant marker genes are sometimes used in the production of genetically modified foods. However, it is highly unlikely that these genes would survive transfer from GM food to human cells via the digestive tract. The World Health Organization has concluded that the impact of antibiotic-resistance marker genes present in GM food on human health is effectively zero.

What checks are made on the levels of antibiotic residues in food?

State and Territory agriculture departments are responsible for controlling and monitoring the use of antibiotic products. In addition, surveys such as the Australian National Residue Survey monitor residues of antibiotics in food and check compliance with the limits in the Food Standards Code.

How can I avoid food containing antibiotic residues or food produced with antibiotics?

Consumers select foods according to taste, price, quality and production process, and FSANZ encourages consumers to choose a varied, balanced and healthy diet that meets their individual needs. Consumers can have confidence that Australian meat meets the highest safety standards.

FSANZ recognises that consumers may choose to avoid food containing antibiotic residues for a variety of reasons. However, FSANZ does not consider that there are public health reasons why food containing low levels of antibiotic residues or food produced with legally registered antibiotics should be avoided.

What are FSANZ and other agencies doing about the use of antibiotics?

While recognising that most of the issues associated with antibiotics in food relate to the use in agriculture of antibiotic products, FSANZ is working with other government agencies and departments to develop a 'whole of government' strategy to implement the recommendations of the JETACAR report.

In particular,  FSANZ is helping to develop strategies that address the problem of contamination control in food handling to reduce the transfer of bacteria - including antibiotic resistance bacteria - from animals to food.

Recently Food Safety Standards have been introduced which aim to facilitate hygienic practices in the production, manufacturing, transport and handling of food. The standards have been designed to reduce the transfer of pathogens to food.

Other agencies are also concerned with this issue. For example,  APVMA  specifies label directions for antibiotic use in food animals, which are enforced by the States and Territories. Prudent use programs for veterinarians and quality assurance programs instigated by industry also help to support correct use of antibiotics in animal production.

Further information

 

31 May 2001( updated January 2005)