It was found to contain 0.105 milligrams per kilogram, while the established limit is 0.1 milligrams. Even a slight excess is a violation of the technical regulations of the Eurasian Economic Union concerning the safety of meat and food products.
Hazards of Norfloxacin in Food
Laboratory specialists noted that norfloxacin is an antibiotic from the fluoroquinolone group. It inhibits the activity of DNA gyrase in bacteria and has a pronounced bactericidal effect.
Regular consumption of products with antibiotic residues may pose health risks:
- causing allergic reactions;
- disrupting the balance of intestinal microflora;
- contributing to the development of resistance in microorganisms to medications.
Even the intake of small doses of antibiotics into the body can reduce the effectiveness of treatment for future diseases to zero.
