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Prevalence of antibiotic residues in selected foods of animal origin at farmers' markets in East Tennessee

Investigators
Okafor, Chika
Institutions
University of Tennessee
Start date
2019
End date
2020
Objective
(1) Determine the prevalence of antibiotic residues in meat, eggs, and honey.(2) Evaluate the effect of cooking temperatures on the viability of antibiotic residues in these food products.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
TENVTENVOkafor2019
Accession number
1021374
Categories
Bacterial Pathogens
Sanitation and Quality Standards
Natural Toxins