How antibiotics used in fish affect human health
- Antibiotic resistance (most serious risk)
Continuous or improper use of antibiotics in fish farming creates antibiotic-resistant bacteria.
These resistant bacteria can transfer to humans through:
Eating contaminated fish
Water and environment
Result:
Common infections become difficult or impossible to treat
Increased medical cost, longer illness, higher death risk - Antibiotic residues in fish flesh
When fish are harvested without respecting withdrawal period, antibiotics remain in meat.
Health disorders caused by residues:
Allergic reactions (skin rash, itching, asthma)
Liver and kidney damage (long-term exposure)
Disruption of gut microbiota (digestive problems)
Toxicity in children and pregnant women - Weak immune system
Regular intake of low-dose antibiotics reduces human immunity
Body becomes less capable of fighting infections naturally - Hormonal and metabolic disorders
Some antibiotics interfere with:
Hormonal balance
Metabolism
Growth and development (especially in children) - Carcinogenic risk (long-term)
Certain banned antibiotics used in aquaculture (e.g. chloramphenicol, nitrofurans) are linked to:
Bone marrow suppression
Blood disorders
Increased cancer risk - Transfer of resistant genes
Resistant bacteria from fish can transfer resistance genes to human pathogens
This makes future antibiotics ineffective
Common antibiotics misused in aquaculture
Oxytetracycline
Ciprofloxacin
Enrofloxacin
Amoxicillin
Doxycycline
(Some are restricted or banned in many countries)
Safe alternatives to antibiotics
To protect human health, aquaculture should adopt:
Probiotics & prebiotics
Vaccination
Good aquaculture practices (GAP)
Biosecurity and water quality management
Herbal and natural immune boosters
Key message
“Antibiotics in fish farming threaten human health through resistance, toxicity, and long-term diseases. Safe fish production requires responsible antibiotic use or complete avoidance.”
