Investigation of the effects of some processing conditions on the fate of oxytetracycline and tylosin antibiotics in the making of commonly consumed cheeses from the East Mediterranean

Veterinary World

Mireille Serhan¹  Liz Saidy²  Hussein F. Hassan²  Rita Haddad²  Chadi Hosri³  Hamad Hassan⁴  Adla Jammoul⁵  Rola Jammoul⁵  Shady Asmar⁶ 

[1]Minister's Office, Ministry of Public Health, Beirut, Lebanon.

[2]Department of Natural Sciences, School of Arts and Sciences, Lebanese American University, Lebanon.

[3]Department of Veterinary Sciences, Faculty of Agronomy, Lebanese University, Dekwaneh, Lebanon.

[4]Faculty of Public Health, Lebanese University, Beirut, Lebanon

[5]Lebanese Agricultural Research Institute, Fanar, Lebanon.

[6]Research and Development Department, Dairy Khoury, Metn, Lebanon.

关键词: antibiotics;    cheeses;    liquid chromatography–mass-spectrometry;    oxytetracycline;    processing;    tylosin;   

DOI  :  10.14202/vetworld.2021.1644-1649

来源: DOAJ

【 授权许可】

Unknown