Antibiotics

More Antibiotics in White Meat or Dark Meat?

BY Michael Greger TIMESeptember 5, 2022 PRINT

Concentrations of antibiotic residues vary between different edible muscle tissues in poultry.

Concentrations of antibiotic residues vary between different edible muscle tissues in poultry. In which muscles do antibiotic residues concentrate the most? White meat? Dark meat? Or, both the same? And the answer is: white meat.

Significantly more antibiotic residues in breast meat, compared to thigh. Those were the only two tested, though.

“Even though the present study found greater residue concentrations in breast versus thigh muscle tissues, the possibility also exists that other edible muscle tissues ([like] legs or wings) could have even higher levels.”

Michael Greger, MD, FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. He has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on “The Dr. Oz Show” and “The Colbert Report,” and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. This article was originally published on NutritionFacts.org
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