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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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Principais autores: Shamim Sarkar, Stephen A. Kania, Mohamed A. Abouelkhair, Brian Whitlock, Chika C. Okafor
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-12-01
Serier:Veterinary Sciences
Fag:
antibiotic residues
antimicrobial residues
tetracycline
erythromycin
sulfonamide
antimicrobial resistance
Online adgang:https://www.mdpi.com/2306-7381/11/12/660
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