This content is PDF only. Please click on the PDF icon to access.
A concise, expert review of the occurrence of antibiotic residues in foods and the attendant hazards. Brief surveys of uses, residues, biological effects, microbial resistance, and acceptable limits in food, with regard to erythromycin, leucomycin, oleandomycin, spiramycin, tylosin, penicillins, nystatin, pimaricin, bacitracin, nisin, polymyxin B, tetracyclines, chloramphenicol, and novobiocin; recommendations on continued use and research proposals.
Learn more about subscription options.
Register Now for a free account.
Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation: Some Antibiotics.. Ann Intern Med. 1970;72:304. doi: 10.7326/0003-4819-72-2-304_4
Download citation file:
Published: Ann Intern Med. 1970;72(2):304.
Copyright © 2017 American College of Physicians. All Rights Reserved.
Print ISSN: 0003-4819 | Online ISSN: 1539-3704
Conditions of Use
This PDF is available to Subscribers Only