At what temperature do antibiotics decompose in meat? How to remove antibiotics from meat. Why antibiotics are harmful to the body

The quality of meat is declining every year, and a trip to the store turns into an epic search for healthy and natural products. But, unfortunately, there are fewer and fewer conscientious manufacturers and very often various harmful substances are added to the meat.
It really bears big damage our body, and we need to look for ways to eliminate them. Today we will tell you about the dangers of antibiotics and how to reduce their amount in meat. Everything is quite simple and will be accessible to everyone.


What are the dangers of antibiotics in meat
Most often they provoke serious allergic reactions, mainly in children. Also, antibiotics are addictive to the drugs of their group. In other words, you can no longer be cured by them, because the body will take the drugs for granted. Their frequent use also leads to diseases such as dysbacteriosis, an imbalance in the natural flora and a decrease in immunity.

In the first place in terms of the content of antibiotics is turkey, followed by chicken, pork, and beef and lamb are considered the cleanest. It is also important not to forget that preference is given to young meat, that is, veal and lamb.

How to neutralize antibiotics in meat
To make meat safe to eat, it is enough to adhere to such simple rules:

Especially antibiotics are harmful for children: Their body is not yet strong enough to deal with toxins. The next time you choose products, pay attention to

It's easy to calculate. The average therapeutic concentration of, for example, tetracycline is 10 milligrams per kilogram of body weight. Therefore, a 100-gram steak can contain no more than 1 milligram of tetracycline. This is provided that the cow or chicken was fed with an antibiotic until the very last minute, and in the process cooking tetracycline was at least partially not destroyed and completely absorbed in the intestine. But even with such a fantastic development of events, this insignificant amount of the drug cannot have any serious pathological effect on the human body. In fact, the actual concentration of antibiotics in meat, according to the results of various scientific studies, is much less, and according to the Technical Regulations "On Food Safety" and SanPiN 2.3.2.1078-01 "Hygienic requirements for the safety and nutritional value of food products" should not exceed 0.01 mg /kg

Why are antibiotics in meat dangerous to health?

Of course, it is better to eat a juicy steak without tetracycline at all. Why? First, even meager doses of antibiotics, although rare, can cause an allergic reaction. Secondly, regular tetracyclinization leads to the formation of resistance of microorganisms to this group of drugs. And, despite the limited use of tetracyclines in antibiotic therapy, this may have Negative consequences in the treatment of infections. Thirdly, if the products contain a significant amount of antibiotics, this leads to an imbalance in the natural flora, dysbacteriosis and a decrease in immunity.

How to neutralize the harm and reduce the concentration of antibiotics in products?

First of all, buy meat, milk, poultry and eggs only in trusted outlets from a manufacturer you trust.

Boiling has little effect on the content of antibiotics in milk. After boiling, as well as during the souring of milk, only 10% of their amount is destroyed. The greatest reduction in the amount of antibiotics occurs during pasteurization. Therefore, it is preferable to buy pasteurized milk.

Boiling meat for 3 hours reduces the content of antibiotics by 90%. In this case, 20% of the antibiotics are destroyed, and 70% goes into the broth. For this reason, the housewives must remove the foam when cooking meat or even drain the first broth.

But washing or freezing meat reduces the content of antibiotics by 20-25%.

And two interesting facts in conclusion

Oddly enough, but tetracycline and other antibiotics are on the List of food additives E700 - E799. So be careful and remember these letters.

And the undisputed leader in the content of antibiotics is turkey meat. In turkey meat, an increased content of tetracycline is most often found. There is something to think about Christmas gourmets.

"... Who hasn't heard this? Yes, everyone heard. Among the many "horror stories" for the modern consumer, this one is the most unprovable (research roads, almost all information is closed) and invincible. You still want to eat ... so you have to buy what is on the shelves of shops and markets

Play Hormone

And yet we will try to figure it out: is there really a “bouquet” of chemical additives in a piece of meat from an ordinary supermarket, or is it another journalistic “duck” to attract attention?

I read the documents of Rospotrebnadzor, went to numerous official and industry sites, until I came across a statement by the beloved chief sanitary doctor of the Russian Federation Gennady Onishchenko. Discussing the intricacies of WTO requirements with Director General Paola Coggi, our advocate in the face of epidemics said: “The problem is that all over the world, manufacturers are using antibiotics to keep livestock alive, thereby leveling the cost of sanitation.” As a result, he said, when eating meat, antibiotics enter the body, and a person develops resistance to these drugs.

“In the long-term concept, everyone understands that this should be ended: both antibiotics and hormones,” Onishchenko said, noting that Russia supports the EU’s position on the need for more stringent requirements on the issue of growth hormones in livestock rearing. So now they are less rigid?

And here is an excerpt from the speech of the chief veterinary inspector of the Russian Federation Nikolai Vlasov, who recently took part in the transfer of the federal First Channel: “... Up to 60% of products circulating on the market do not meet the requirements Russian Federation. Domestic production... Four full human doses of antibiotics were found in the analysis of one of the chicken carcasses. If day by day, immunity to most drugs will appear. It seems that this chicken broke into a veterinary pharmacy and ate everything that was there from hunger. No doctor in their right mind would ever prescribe such a dose to a chicken.”

I think the issue has been clarified, as they say, at the highest level. Yes, manufacturers use antibiotics and growth hormones and other hormones. Yes, all this chemistry is present in meat, where should it go. And yes, we get this chemistry in full - we also have nowhere to go.

What to do?

So, it is known that cattle and poultry are treated, like people, with antibiotics. Moreover, animals are given hormonal injections during the period of rapid growth and then given drugs with feed and vitamin complexes as a preventive measure against disease. But it is also known that antibiotics are not heavy metals, they do not accumulate in the body. For them to leave the body, it is enough not to take them for 7-10 days. It remains to find out whether the producers, both large complexes and private farmers, can withstand these few days.

Let's assume not really. Suppose we bought meat with "medicines". What to do?

For clarification and advice, I turned to a specialist I trust - Svetlana Sheveleva, MD, head of the laboratory of sanitary-food microbiology and microecology of the Research Institute of Nutrition of the Russian Academy of Medical Sciences. Here is what Svetlana Anatolyevna said:

Yes, the problem of the presence of antibiotics, especially the tetracycline group, and various stimulating hormones, exists in meat. A few years ago, we (Research Institute of Nutrition of the Russian Academy of Medical Sciences - ed. note) conducted a study on the topic of the most popular drugs in agriculture Russia. It turned out that it was the antibiotics of the tetracycline group - dozens of times more than the rest - that are used the most. What is it connected with? Of course, with the desire of the manufacturer to get meat more and faster, with maximum savings in feed, electricity, time. And how can this be achieved in livestock complexes, where animals are kept crowded, and the slightest infection threatens the entire livestock at once? That's where the drugs come in. And, of course, they remain in the meat, which we then buy.

Moreover, the problem of antibiotic abuse concerns not only large complexes. The same thing happens in farms. On this moment it is impossible to deal effectively with it. But it is possible, knowing about the problem, to try to protect yourself.

I haven't bought pork for years. In it, just most often you can find drugs and hormones that we do not need. I buy lamb (these animals are always wild-grazed) and beef. I almost never buy kidneys and liver - traces of antibiotics are concentrated in these parts. Having bought the meat, I boil it slightly and pour out the broth. Then, if necessary, I cook the broth further, or any other dish with meat.

If we are talking about chicken, then neither I nor my family have been using chicken broth for a long time - after boiling the chicken carcass, I pour out the broth. You need to carefully process the chicken before cooking: carefully remove the kidneys (especially along the spine) and liver. I also definitely remove the chicken tail and skin, for the same reason - harmful substances accumulate there.

Alas, today it is very rare to eat pâté, only when you are absolutely confident in the manufacturer.

5 simple rules to keep you healthy

1. Choose lamb or beef, refrain from pork

2. Boil the meat for 20-30 minutes, drain the broth

3. Soak the meat in salted water (or with the addition of lemon juice) for several hours

4. Avoid offal (kidneys, liver) in both meat and poultry

5. Do not use chicken skin, cook broth only from poultry

folk recipe

It would be naive to assume that the consumer will not look for and find their own ways to clean meat from unwanted additives. However, the arsenal is small: it practically helps (there are no studies, so no one knows how much) the method of soaking meat in salted water, mineral water or in a weak solution with lemon juice.

By the way, this is quite a common culinary technique, not necessarily associated with cleansing from antibiotics and other nasty things.

And finally, the last question. What can be prepared from such a semi-finished product as boiled or soaked meat? Yes, almost everything! I decided to experiment and make satsivi using the recommendations of Svetlana Sheveleva.

Satsivi (bazhi) in Georgian

Required: chicken - 2 kg, peeled walnuts - 0.5 kg, garlic - 7 cloves, real spicy adjika (without tomatoes, without starch and other litter) - 3 teaspoons with a slide, seasoning for satsivi (or ground coriander + utskho -suneli one to one) - 2 teaspoons, Imeretian saffron (in grated, powdered form) - 1 teaspoon, salt to taste.

Cooking:

Let's start with the choice of nuts. They must be impeccable - ripe, peeled, light in color.

We process the chicken, cut out unnecessary parts, remove the skin, cook for 20 minutes, drain the broth. Then cut into portions and send to blush in the oven. Meanwhile, make the nut butter. To do this, grind the nuts in a blender or meat grinder until a homogeneous consistency without large pieces. Now we make nut butter. Take 3 tbsp. with a slide of ground nuts, whole garlic, 1 tsp. adjika and twist it three times (!!!) in a meat grinder or blender. The mass that has turned out is squeezed into a separate bowl. Scroll again and squeeze again. We will collect oil from the meat grinder. Put the remaining lump of mass to the ground nuts.

We use the resulting oil later, but for now we need to dilute the nut mass in water. To do this, you need boiling water - 0.5 cups, in which we dilute the cake that remains after squeezing the oil. Add ground nuts and pour boiling water again - another 3 cups. As a result, we get a homogeneous sauce of the density of liquid sour cream.

Now seasonings. Stir all the remaining dry seasonings and adjika in a few tablespoons of boiling water in a separate bowl. Now pour them into the peanut sauce and add salt.

As we fiddled with the sauce, the chicken browned. We send it to a bowl with sauce and let it brew for at least 4 hours without a refrigerator. Drizzle with peanut butter before serving.

Meat products should be in the diet of each of us, and even nutritionists agree with this statement. At right choice any kind of meat will be useful, it is only important to choose a product good quality. Chicken meat can be eaten in larger volumes than pork or beef meat, and all because of the easy absorption of the product by the body. Only fish can become a serious competitor to chicken, but nutritionists do not recommend eating fish every day.

Chicken meat: benefit or harm

Chicken meat is truly a storehouse of animal protein, and the content of phosphorus and potassium necessary for the body is much higher compared to the presence of similar substances in other meats. The healthiest part of a chicken is the chicken breast. dietary product. Also, chicken meat contains protein, magnesium and iron. But the lack of carbohydrates and adipose tissue allows you to eat chicken even for those who are on a diet. Despite the low calorie content, a lunch of chicken breast will energize you for a long time.

However, against the background of the high usefulness of chicken meat, many of us have heard that meat sold in supermarkets contains hormones and antibiotics. Unfortunately, such an event can indeed take place, because the bird, like people, is treated with antibiotics. It is still necessary to fight pathogenic bacteria in poultry farms, besides such a dangerous disease as salmonellosis, which can only be overcome with antibiotics.

When there is a period of rapid growth, the animals are injected with hormones. As a result, the bird's metabolism improves and the chicks grow much faster. If even 50 years ago a chicken became a full-fledged chicken in 70 days, now 48 days are enough. In addition, the chicken "menu" is enriched with medicines and vitamins for the prevention of various diseases. Unlike heavy metals, antibiotics do not accumulate in the body, and are completely eliminated after 7-10 days. The only question is whether all farms can withstand such a "pause".

How to eat chicken meat without harm to health

Despite the fact that the presence of antibiotics of the tetracycline group and stimulating hormones in chicken meat Still, it can take place, with proper processing, chicken meat will not harm your health.

do not buy chicken offal such as liver and kidneys - they accumulate a large proportion of all harmful substances;

remove the skin from the chicken when you not only boil the broth, but also bake the chicken in the oven;

try to buy chicken breast instead of hams, as antibiotics are concentrated in the hams;

do not buy pickled meat - often stale goods are marinated;

check the tightness of the package.

It will be useful to observe the rules for cooking chicken meat:

drain the first broth after 10-15 minutes of boiling;

soak the meat before cooking in salted water for 2-3 hours;

choose long-term heat treatment at temperatures above 100ºС;

be careful with grilled chicken, as a source of intestinal problems can lurk in red meat near the bone.

Taking into account the possible risk of harm to human health, the legislation establishes standards for the content of the most widely used antibiotics in such food products as milk and milk products, meat, including poultry meat, eggs and egg products: chloramphenicol, tetracycline group, streptomycin, penicillin, grisin, bacitracin. Their content in food products is not allowed (within the limits determined by the relevant methods), which is important for consumers to know.

The Technical Regulation of the Customs Union TR CU 021/2011 "On Food Safety" provides that unprocessed food (food) raw materials of animal origin must be obtained from productive animals that have not been exposed to antibiotics and other medicines for veterinary use, introduced before slaughter before the expiration of their excretion from animal organisms.

Office of Rospotrebnadzor for Krasnoyarsk Territory The content of antibiotics in products of animal origin is monitored annually as part of surveillance activities.

As a result of laboratory tests, it was found that the proportion of samples that do not meet the requirements of regulatory documents on the content of antibiotics has remained stable for a number of years and amounts to 1.3% in 2013, 2014 and 2015, respectively. Antibiotics were not detected in samples of finished products, however, out of 87 samples taken in one sample of raw milk, an excess of antibiotic content was detected. Raw materials that did not meet the requirements of the legislation were withdrawn from circulation.

Increasing antibiotic resistance is reaching dangerously high levels around the world. The range of drugs used in the food industry now includes several dozen types of antibiotics and is constantly expanding, so the content of many of them in food products has not yet been standardized, and the current control measures cannot determine the content of all antibiotics used in food products.

This means that the responsibility for compliance with the relevant regulations for the use of antibiotics in agriculture lies entirely with the manufacturer. However, due to the undeveloped (low) culture of production, many manufacturers, in order to increase the profitability of production, do not follow the rules for the use of antibiotics, because at the very least, this requires personnel with specialized knowledge and skills; compliance with the necessary hygiene conditions in production, excluding the need for disease prevention with antibiotics; destruction of food products containing antibiotics, etc.

That's why World Organization public health system warns of the need for urgent action, and international organization Consumer Advocacy Calls for Convincing Food Companies to Change Antibiotic Policies. Consumers have an important role to play in this process.

Despite the existence of effective antibiotic control measures, the consumer should be aware that it is advisable to purchase animal products (meat, dairy products, eggs) from trusted sellers and sanctioned markets.

The products of animal origin sold must be accompanied by documents confirming their compliance with regulatory requirements (unprocessed food products of animal origin - a document confirming the conduct of veterinary and sanitary examination, processed food products of animal origin - a declaration of conformity, meat and dairy products for baby food- certificate of state registration).

By purchasing food products, including animal origin, each consumer should pay attention to the labeling, which should contain information about the name of the food product; its composition, the name and location of the manufacturer of food products, the date of manufacture, the expiration date and storage conditions of the product, as well as recommendations and (or) restrictions on use, a single mark of product circulation on the market of the Member States of the Customs Union.

Additionally, it should be noted that an imprint of a veterinary brand is applied to the carcass, half carcass and quarter of meat; it is allowed to additionally apply an imprint of the merchandising brand. The shipping documentation for unpackaged slaughter products shall contain the following information: the type of meat of the productive animal from which the slaughter product was obtained, the name of the slaughter product, the thermal state of carcasses, half carcasses, quarters and cuts (“chilled”, “frozen”), the anatomical part of the carcass (for cuts); slaughter products.

Dear consumers! Thus, today a possible way out of this situation is to purchase products of animal origin (livestock meat, dairy products, eggs, poultry meat) from trusted reliable manufacturers after conducting a veterinary and sanitary examination of livestock raw materials.

Refrain from buying livestock, poultry, fish farming unsightly appearance and of dubious quality, the manufacturer of which are unknown firms.

Refrain from buying products in premises and places unsuitable for this: in the yard, from the trunk of cars, at the entrance, etc.