Antibiotic residues in poultry‐derived foods and associated human health risks: a systematic review

Abstract

Antibiotic residues in poultry‐derived foods remain a food‐safety concern because of their implications for regulatory compliance, antimicrobial stewardship, and consumer exposure. This review synthesized evidence published between 2016 and April 2026 on the occurrence of antibiotic residues in poultry‐derived foods, analytical approaches, compliance with maximum residue limits, and dietary health risks. Searches were conducted in PubMed, ScienceDirect, and Scopus, and 29 studies from 18 countries met the eligibility criteria. Residues were detected in 28 studies, although exact overall positivity could be determined in only 23 studies, with a median study‐level positivity of 44.83% (interquartile range: 21.07% to 73.61%). Tetracyclines and quinolones were the most frequently investigated antibiotic classes, reported in 75.9% and 69.0% of studies, respectively. Liquid chromatography‐based techniques predominated, accounting for 73.3% of reported analytical applications. Residue concentrations and regulatory compliance varied substantially among compounds, matrices, analytical methods, and jurisdictions. Standardized dietary exposure assessments indicated that most hazard quotient (HQ) values remained below 1. However, enrofloxacin produced the highest risk estimates, with HQ values of 3.25 in Egyptian chicken tissues and 3.10 in poultry products from the UK. Overall, frequent residue detection did not translate consistently into elevated chronic toxicological risk under the standardized adult exposure scenarios. These findings highlight the need for broader geographical surveillance, harmonized regulatory frameworks, improved reporting, and comprehensive multiresidue monitoring to strengthen the safety of poultry‐derived foods. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.