Health professionals have raised alarms over the extensive use of antibiotics, chemicals, and steroids in broiler chicken production, highlighting potential long-term health risks for consumers. Dr. Afzal Khan, a public health expert, notes that approximately 90% of broiler chickens are administered these substances to promote rapid growth and prevent disease. This practice has been linked to serious health consequences, including respiratory and gastrointestinal infections, sudden heart failure, and tumor growth.
Nutritionist Dr. Owais Rana emphasizes that the impact on human health is extensive, with concerns about antibiotic-resistant bacteria leading to life-threatening infections and hormone-related disorders potentially causing reproductive issues and cancer. Consumers are advised to cook poultry to a minimum internal temperature of 165°F to reduce sulphonamide levels and to refrigerate chicken promptly if not consumed immediately.
