Abstract
The existence of antimicrobial residues in food of animal origin is a safety concern worldwide. This study investigated the occurrence of such residues in table eggs collected from Erbil city (Iraq) markets according to shell color, location, and season. Results showed that the total proportion was 15.2%. The differences were not significant for the shell color (White color 13.7%; Brown color 16.8%), location (Urban 16.4%; Rural 13.8%), and months (July 12.1%, August 13.5%, September 18.8%, October 15.7%, December 16.9%, and November 14.1%). Such level of residue contamination requires a response from in-charge Iraqi health authorities to regulate antibiotics usage and ensure food safety.
Publisher
University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca
Cited by
1 articles.
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1. Antimicrobial Residues in Meat and Meat Products;Health Risks of Food Additives - Recent Developments and Trends in Food Sector [Working Title];2022-07-03