Antibiotics, widely used in human and veterinary medicine, also contribute to food contamination through antibiotic residues. Their overuse leads to antibiotic resistance, changes in gut microbiota, and various health risks such as allergic reactions, teratogenicity, and carcinogenicity. This review discusses the negative effects of antibiotic residues in food, their detection, and precautions. Antibiotics are used in food animals for disease prevention, growth promotion, and treatment, but their misuse can result in harmful residues. The EU and other countries have implemented regulations to limit antibiotic use and set maximum residue limits (MRLs) in food. Despite these measures, antibiotic residues persist in food chains, posing risks to human and environmental health. The review highlights the need to reduce unnecessary antibiotic use and explore alternatives like herbal substances and probiotics. It also emphasizes the importance of proper handling, cooking, and testing to minimize antibiotic residues in food. Effective detection methods, including chromatographic and immunological tests, are crucial for ensuring food safety. The review concludes that reducing antibiotic use and managing residues are essential to prevent health risks and antibiotic resistance.Antibiotics, widely used in human and veterinary medicine, also contribute to food contamination through antibiotic residues. Their overuse leads to antibiotic resistance, changes in gut microbiota, and various health risks such as allergic reactions, teratogenicity, and carcinogenicity. This review discusses the negative effects of antibiotic residues in food, their detection, and precautions. Antibiotics are used in food animals for disease prevention, growth promotion, and treatment, but their misuse can result in harmful residues. The EU and other countries have implemented regulations to limit antibiotic use and set maximum residue limits (MRLs) in food. Despite these measures, antibiotic residues persist in food chains, posing risks to human and environmental health. The review highlights the need to reduce unnecessary antibiotic use and explore alternatives like herbal substances and probiotics. It also emphasizes the importance of proper handling, cooking, and testing to minimize antibiotic residues in food. Effective detection methods, including chromatographic and immunological tests, are crucial for ensuring food safety. The review concludes that reducing antibiotic use and managing residues are essential to prevent health risks and antibiotic resistance.