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What is Antibiotic Residues in Food Products about?

The document discusses antibiotic residues in food products. It defines antibiotics and describes their classification, common uses, and benefits in animals. Detection methods for antibiotic residues are outlined, including ELISA, TLC, and HPLC. Studies finding residues in milk, eggs, and meat from Bangladesh are summarized. Maximum residue limits set by various countries like Canada, EU, and India are briefly described to regulate antibiotic levels in food.

Author

Abhishek Pandey

Language

EN