Abstract: The issue of antibiotic residues in plant-derived agricultural products and their potential health risks have garnered increasing attention. This review systematically examines the distribution characteristics of antibiotic residues in common plant-derived products such as vegetables, fruits, and cereals, revealing significant variations among different categories of agricultural products. The problem of antibiotic residues in leafy vegetables is particularly prominent, primarily involving tetracyclines, quinolones, and sulfonamides. Through an in-depth analysis of the primary sources and potential health risks of antibiotics in plant-derived agricultural products, it has been found that the sources of antibiotic residues are complex and diverse. While the health risk of dietary intake of antibiotic residues remains controversial, the risk of antibiotic resistance warrants serious attention. Furthermore, this review compares and analyzes the differences in detection standards and maximum residue limits (MRLs) for antibiotics in plant-derived agricultural products across various countries and regions. Finally, it provides an outlook on future research directions, aiming to offer a scientific basis for the quality and safety regulation and the risk assessment of plant-derived agricultural products.

Key words: plant-derived agricultural products; antibiotic residues; antibiotic sources; health risks; maximum residue limit standard