Work overview

Section 04 of 15

FACTORS DRIVING RESIDUE PERSISTENCE

Technological impacts of antibiotic residues in animal-derived fermented foods: Mechanisms, detection challenges, regulatory gaps, and mitigation strategies

Mbarga Manga Joseph Arsene, Bassa Zacharie Carime, Parfait Kezimana, Ibrahim Khelifi, Anyutoulou Kitio Linda Davares, Elena Vasilyeva, Nadezhda Sachivkina, Maria Molchanova, Natallia Zhabo, Marina Avdonina, and Ntolo Bomba Arly Thérèse · 2026

Contents

Section 04 of 15

  1. 01INTRODUCTION
  2. 02REVIEW METHODOLOGY
  3. 03OCCURRENCE OF ARS IN FOODS OF ANIMAL ORIGIN
  4. 04FACTORS DRIVING RESIDUE PERSISTENCE
  5. 05CRITICAL SYNTHESIS AND IMPLICATIONS
  6. 06TECHNOLOGICAL RISKS OF ARS IN FERMENTED ANIMAL-DERIVED FOODS
  7. 07DETECTION AND MONITORING OF ARS
  8. 08MITIGATION STRATEGIES FOR REDUCING ARS IN FOOD
  9. 09FUTURE PERSPECTIVES AND RESEARCH DIRECTIONS
  10. 10KEY RESEARCH GAPS
  11. 11STRATEGIC OUTLOOK
  12. 12CONCLUSION
  13. 13DATA AVAILABILITY
  14. 14GENERATIVE AI DECLARATION
  15. 15AUTHORS’ CONTRIBUTIONS
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Work overview

Section 4 of 15

FACTORS DRIVING RESIDUE PERSISTENCE

Mbarga Manga Joseph Arsene, Bassa Zacharie Carime, Parfait Kezimana, Ibrahim Khelifi, Anyutoulou Kitio Linda Davares, Elena Vasilyeva, Nadezhda Sachivkina, Maria Molchanova, Natallia Zhabo, Marina Avdonina, and Ntolo Bomba Arly Thérèse · about 1 minutes

Original source ↗

Several factors contribute to the persistence of ARs in food systems. Mismanagement of antibiotics, including overdosing and failure to comply with withdrawal periods, remains the primary cause [2]. Inadequate monitoring systems and limited awareness among farmers further exacerbate the problem [11, 48]. In addition, the physicochemical properties of antibiotics strongly influence their persistence. Certain classes, particularly tetracyclines and sulfonamides, exhibit high thermal stability, allowing them to withstand common processing procedures. Although pasteurization may reduce residue concentrations in milk, complete elimination is not achieved, and cooking has limited effects on thermally stable compounds [6, 12].