ABSTRACT
Driven by economic development and urbanization, animal origin food has gained popularity not only in increased consumption, but also raised awareness about the nutritional value. Although, it is important to sort out serious issues that affect consumption patterns including oxidation, emergence of antibiotic resistance, cancer risks, disturbance of biodiversity, and environmental pollution. Inappropriate use of antibiotics in animal production, consequently, raises antibiotic resistance from various harmful pathogens in human being. Moreover, some processing techniques lead to the production of heterocyclic amine, N-nitroso compound that convert to genotoxic metabolites and results in formation of DNA adducts that cause cancer. In addition, livestock production, increases environmental pollution and some heavy metals start accumulating in fish and eventually disrupts human health. Addressing these issues is far more important to encourage the intake of animal origin food by reducing oxidation to increase shelf life through proper processing and packaging; by organic food development and production of value added animal food to increase functionality. Sustainable food development and modification in production pattern, for instance, the reduction in growth promoters and antibiotics increase intake of safe food without any detrimental effect and maintain biodiversity. Thereby, there should be nutritional transition that characterize radical change in dietary structure to promote animal food at low cost, which is full of essential nutrients for better and productive society.
