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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.
Specifications for the Identity and Purity of Food Additives and Their Toxicological Evaluation: Some Antibiotics.. Ann Intern Med. 1970;72:304. doi: https://doi.org/10.7326/0003-4819-72-2-304_4
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Published: Ann Intern Med. 1970;72(2):304.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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