Residues of Tetracycline, Erythromycin, and Sulfonamides in Beef, Eggs, and Honey from Grocery Stores in Knoxville, Tennessee, USA: Failure of Cooking to Decrease Drug Concentrations

This study evaluated the concentrations of tetracycline, erythromycin, and sulfonamide in beef, eggs, and honey products sold at grocery stores and whether standard cooking to 160 °F (71 °C) reduced the concentrations of antimicrobials spiked into the evaluated food products. In June 2021, the conce...

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Hlavní autoři:	Shamim Sarkar, Stephen A. Kania, Mohamed A. Abouelkhair, Brian Whitlock, Chika C. Okafor
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2024-12-01
Edice:	Veterinary Sciences
Témata:	antibiotic residues antimicrobial residues tetracycline erythromycin sulfonamide antimicrobial resistance
On-line přístup:	https://www.mdpi.com/2306-7381/11/12/660
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