Antibiotic Poisoning and Food Poisoning through Chicken

Suman Pattanayak

Suman Pattanayak Vijaya Institute of Pharmaceutical Sciences for Women

Keywords: Drug Utilization Pattern, Effectiveness, Oral hypoglycemic Agents, Diabetes Mellitus

Abstract

Chicken is one of the most popular foods. There can’t be many people who do not enjoy chicken curry, chicken pakoda, roast chicken, stew or barbecued chicken on a Sunday. This includes children as well as adults who both enjoy the taste and versatility of chicken. Since the 1940s, antibiotics have played a critical role in protecting the public’s health, and are responsible for saving millions of human lives. About 90% of antibiotics produced in the world are given to farm animals. The use of low doses of antibiotics by the modern food animal industry is responsible for drug-resistant bacteria emerging on farms which reach the general population through human or animal carriers, and through the food consumers eat. The chicken is one of the worst offenders when it comes to food poisoning. Many of us have either experienced this first hand or know someone who has suffered from this nasty illness.

Author Biography

Suman Pattanayak, Vijaya Institute of Pharmaceutical Sciences for Women

Department of Pharmaceutical Analysis,
Vijaya Institute of Pharmaceutical Sciences for Women,
Enikepadu, Vijayawada, AP, India

References

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