The FSSAI has introduced new, more stringent regulations to control the presence of antibiotic residues in food items, a move aimed at enhancing public health safety. These updated rules are part of FSSAI’s ongoing effort to ensure safer food quality by limiting antibiotic contamination in consumables such as dairy, meat, and poultry products. The revised guidelines outline lower permissible limits for antibiotic residues, with a focus on high-risk items prone to contamination. The move addresses concerns that antibiotic overuse in animal farming has led to increased antibiotic resistance, posing health risks to consumers. Under these regulations, food manufacturers and suppliers will be required to adhere to stricter testing protocols and maintain transparency in labelling. FSSAI has mandated regular inspections to monitor compliance, and companies found violating the new standards may face penalties or stricter action. This regulatory update aligns with global food safety standards and reflects FSSAI’s commitment to mitigating the risk of antibiotic resistance among the Indian population. By tightening restrictions on antibiotic levels, FSSAI aims to encourage responsible antibiotic use in the agricultural and food industries and strengthen the country’s public health infrastructure.
