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National Agricultural Library
U.S. Department of Agriculture
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  4. Prevalence of antibiotic residues in selected foods of animal origin at farmers' markets in East Tennessee

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

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.

Investigators
Okafor, Chika
Institution
University of Tennessee
Start date
2019
End date
2020
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
TENVTENVOkafor2019
Accession number
1021374
Categories
Chemical Contaminants
Veterinary Drug Residues
Food Preparation and Handling
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