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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Veterinary Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-7381/11/12/660 |