The phrase "antibiotics" refers to a broad category of chemical compounds produced naturally, semi-synthetically, and artificially, and used to prevent (bacteriostatic) or eradicate bacterial development (bactericidal). They are divided into two categories: narrow- and broad-spectrum antibiotics, depending on whether they have bactericidal or bacteriostatic properties. Additionally, the tetracyclines, aminoglycosides β-lactams, lincosamides, macrolides, pleuromutilins, and sulphonamides are among the classes of antibiotics that are more commonly used in agriculture globally and that are the subject of growing scientific concern with regard to their possible side effects and risk management strategies. As the years advance, the use of antibiotics is increasing at a rapid pace. The antibiotics are not only used for humans but for food animals too to promote growth and prevent infection. This improper use of antibiotics has an influence on the selection of microorganisms that are resistant to them. These bacteria, which are antibiotic-resistant, are spread from food animals to humans, milk, meat, soil, and water. The author reviews the extent of antibiotic worldwide and the mechanism by which the microorganisms develop resistant against the antibiotics. The spread of antibacterial resistant bacteria and mechanism of gene transfer from one bacteria to other has also been discussed. Preventive measures that can be taken to reduce the antibiotic use in food animals and reduce the antibiotic resistance in the mere future have also been highlighted.
Antibiotic, livestock, feed-efficiency
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