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

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...

Full description

Saved in:
Bibliographic Details
Main Authors: Shamim Sarkar, Stephen A. Kania, Mohamed A. Abouelkhair, Brian Whitlock, Chika C. Okafor
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Veterinary Sciences
Subjects:
antibiotic residues
antimicrobial residues
tetracycline
erythromycin
sulfonamide
antimicrobial resistance
Online Access:https://www.mdpi.com/2306-7381/11/12/660
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2306-7381/11/12/660

Similar Items