Special Attention is Needed for Reduce Antibiotic Residue Risk in the White Meat Produced in Algeria

The therapeutic use of antibiotics in human and veterinary medicine constituted an effective weapon for a long time counters many pathogenic germs. However, abusive use of certain antibiotics in preventive treatment or as a food additive led to possibilities of development of some health problems such as the allergic reactions, cancer, and even increasing the populations of antibiotics resistant microbes (Berghiche et al., 2017; Nisha, 2008; Zhang et al., 2003). Abuse of antibiotics is a common practice in the field of poultry farming in Algeria, while farmers are usually unaware of the risks associated with the antibiotics residue and do not often attention to withdrawal period for each antibiotic (Berghiche et al., 2018; Goossens, 2014). If the antibiotics used by veterinarians and poultry farmers exceed, the limits consumers' health may be endangered. There is a great lack of health monitoring about abuse of antibiotics in Algerian poultry farms. So, because of health side effects of antibiotic residue in white meat produced in Algeria, implementation of effective programs is too vital by national authorities to reduce this hygienic risk.