The level of norfloxacin was found to be 0.105 milligrams per kilogram, while the maximum allowable limit is 0.1 milligrams. Even a slight excess violates the safety requirements for meat and food products established by the Eurasian Economic Union.
Risks of Norfloxacin in Food Products
According to explanations from laboratory specialists, norfloxacin belongs to the group of fluoroquinolone antibiotics. It inhibits the activity of DNA gyrase in bacteria and has a pronounced bactericidal effect.
Regular consumption of food containing antibiotic residues can pose serious health risks:
- causes allergic reactions;
- disrupts the balance of intestinal microflora;
- contributes to the development of resistance in microorganisms to medications.
If even small doses of antibiotics regularly enter the body, this can lead to a reduction in the effectiveness of treatment for future diseases to zero.
