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This book is an attempt to highlight the contamination problem of animal origin foods by antibiotic residues. Where the book clarified the adverse effects on human health when consuming contaminated foods by antibiotics. The book also explained the most appropriate methods of estimating the residues of these antibiotics in different kinds of foods. As well, comparing the obtained concentrations by the maximum permissible limits according to the European legislation. In addition to the above, the book has clarified the effect of the household ways of cooking on the degradation ratios for …mehr

Produktbeschreibung
This book is an attempt to highlight the contamination problem of animal origin foods by antibiotic residues. Where the book clarified the adverse effects on human health when consuming contaminated foods by antibiotics. The book also explained the most appropriate methods of estimating the residues of these antibiotics in different kinds of foods. As well, comparing the obtained concentrations by the maximum permissible limits according to the European legislation. In addition to the above, the book has clarified the effect of the household ways of cooking on the degradation ratios for antibiotics present in these foods. Finally, the book has been ended with some recommendations that would help to solve the problem of the presence of antibiotic residues in foods, thus protecting the public health.
Autorenporträt
Dr. Ahmed is an Associate Professor at Food Contaminants Dept., National Research Center (NRC), Cairo, Egypt. Dr. Ahmed has obtained his PhD degree in Food Contamination in 2010. Since then he participated in different local and int. research projects in the field of Food Safety. He is the author of several articles published in reputed journals.