Temporal evolution of antibiotic levels in pork meat, viscera, and fatty tissues to ensure compliance with legal requirements of countries outside the European Union.

In the production of livestock, a wide variety of pharmacological products are used, whether for therapeutic, zootechnical purposes, or as growth promoters. The vast majority of these products are likely to leave residues in the food derived from treated animals, either in their original active form or as metabolites. The administration of these substances for therapeutic purposes is often necessary, but when used fraudulently, indiscriminately, and abusively, without adhering to the principles of good veterinary practice, the presence of residues in food can pose a serious risk to consumer health. In the context of pig farming for consumption, the presence of pharmacological residues in meat, viscera, and fatty tissues is closely related to the structure and chemical characteristics of each drug, the type of administration, the amount administered, the animal`s lifestyle, interactions with other drugs, and a long etcetera that makes this topic a field of research that has not been thoroughly addressed in its complexity. So far, there are many more statistical studies than empirical ones due to the complexity of combining all the variables in experimental execution. In this work, a study has been conducted on the legal twists, health risks, and the temporal evolution of antibiotics in pork intended for consumption, with a final section dedicated to some aspects related to export regulations to non-EU countries, such as Russia, where there is particular controversy regarding the maximum allowed levels of drug residues in its meat products.