Abstract
The presence of antibiotics in certain foods, especially milk, poultry, and fish, has been the subject of much research and discussion. Antibiotics, in these instances, were added to the foodstuff purposefully to preserve it or accidentally through the treatment of diseased animals. Inhibitory substances may also appear in foods in two other ways. They may occur naturally in foods as has been noted with garlic, onion, horseradish, banana, and other foods, or they may be produced in a food during its manufacture. Examples of the latter are certain fermented milks and cheeses.
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Marth, E.H. (1966). Antibiotics in foods — naturally occurring, developed, and added. In: Gunther, F.A. (eds) Residue Reviews Residues of Pesticides and other Foreign Chemicals in Foods and Feeds / Rückstands-Berichte Rückstände von Pesticiden und Anderen Fremdstoffen in Nahrungs- und Futtermitteln. Reviews of Environmental Contamination and Toxicology, vol 12. Springer, New York, NY. https://doi.org/10.1007/978-1-4615-8404-9_5
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