Danton Awan
Veterinary expert Dr. R.D. Wiwiek Bagja, specializing in animal welfare, stated that someone not recovering when treated with antibiotics may not be solely due to not taking them at the correct dosage. It could also be because of frequent consumption of food contaminated with antibiotics.
"It's not necessarily because they didn't take the full dosage of antibiotics, but because the food they consumed was already contaminated or contained controlled residues," she said in Jakarta on Friday.
According to Wiwiek, antibiotics are used in animals for treatment purposes rather than for stimulating growth and preventing diseases.
Treatment is usually administered for a maximum of five to seven days, after which it is discontinued. In the following days, up to 23 days (especially for broiler chickens), the animal's body is free from antibiotics, and they can be sold in the market.
However, sellers or farmers who do not adhere to this timeline may sell animals before this period, leading to the animals having antibiotic residues in their bodies when they are consumed by customers.
"This doesn't stop; they just keep selling. The broiler chicken's body is filled with antibiotics, and the residue is high. As consumers of meat with antibiotics, it means our bodies continually have antibiotics within them," Wiwiek explained.
The actual antibiotic dosage is typically small, but because the body is continuously exposed due to frequent consumption of products from animals contaminated with antibiotics, it accumulates without notice, leading to bacteria in the body developing resistance.
In humans, the improper use of antibiotics, known as overuse and misuse, can lead to the body becoming resistant to antibiotics.
Antibiotic resistance occurs when bacteria survive the attack of antibiotics that are supposed to treat serious bacterial infections such as severe diarrhea.
In several cases, this condition is challenging to treat and requires hospitalization and more expensive medical treatment.
"This is why broiler chicken producers are recommended to have an NKV, which involves supervision and control," Wiwiek said.
NKV, or Veterinary Control Number (Nomor Kontrol Veteriner), is certification or written proof that hygiene and sanitation standards have been met, ensuring the safety of animal products in animal production units.
NKV is issued by the Ministry of Agriculture, and farmers or operators of animal slaughterhouses can obtain it from the Provincial Livestock Service without any charges.
Consumers can inquire about NKV when purchasing animal products to ensure they get quality, safe, and halal meat. NKV is typically held by everyone in the supply chain, from farmers to outlets selling meat products.
Improper practices can lead to antibiotic residues in animal products. You can make a difference by supporting Healindonesia's campaign for natural livestock treatment. Let's ensure the safety of our food and protect ourselves from antibiotic resistance.
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Source: AntaraNews.com
