my country has strict requirements on the dosage of veterinary drugs, to prevent the overdose of veterinary drugs. There are strict national standards for antibiotic residues in meat, and it can be eaten with confidence when it is cooked normally.
The national standard for enrofloxacin in beef and mutton is limited to ≤100μg/kg, and the blood concentration of people who usually take antibiotics will be more than ten times the limit.
Is there a problem of drug resistance if I eat meat that contains antibiotics?
The content of antibiotics in qualified meat is extremely low, and the meat is eaten after it is cooked, and high temperature will also make some antibiotics ineffective.