Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain-Reference-Cited by-同舟云学术

Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain

Published:2024-06 Issue: Volume:442 Page:138445
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Santamarina-García Gorka^ORCID,Amores Gustavo^ORCID,Gandarias Nagore,Hernández Igor,Virto Mailo^ORCID

Funder

Eusko Jaurlaritza

Euskal Herriko Unibertsitatea

Publisher

Elsevier BV

Reference40 articles.

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3. The analysis of animal faeces as a tool to monitor antibiotic usage;Berendsen;Talanta,2015

4. Orden del 30 de noviembre por la que se aprueba el Reglamento de la Denominación de Origen «Idiazabal» y su Consejo Regulador;Boletín Oficial del Estado (BOE);BOE,1993

5. Report for 2021 on the results from the monitoring of veterinary medicinal product residues and other substances in live animals and animal products;Brocca;EFSA Supporting Publications,2023

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1. Legally admissible amounts of antibiotics in milk affect the growth of lactic acid bacteria;International Journal of Dairy Technology;2024-09-05

2. Transfer of Some Macrolide Group Antibiotics from Spiked Milk to Melting Cheese and Determination of Their Processing Factor with LC–MS/MS;Food and Bioprocess Technology;2024-08-30

3. Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445];Food Chemistry;2024-07