Residues and inhibitors
 "Antibiotic residue risks in food of animal origin", published in 2006, contains the first "cross-view" on the subject and primarily deals with dairy farmers. Farmers, as mentioned in the book's introduction, must both "use antibiotics, one of the greatest scientific advances of the 20th century" and "prevent the risk of antibiotic residues in milk, one of the main dangers this industry is faced with". How is a Maximum Residue Limit determined? What are the real public health risks related to the presence of residues? This book also offers practical information and advice for farmers for example, which test to use in a dairy factory or farm and which prevention practices should be a priority for farmers?
Written in clear and simple language with definitions of technical terms
provided, this book covers everything that veterinarians, dairy technicians
and farmers need to know about antibiotics and animal treatments. For the
first time, all perspectives are taken into account with interesting analysis
as well as hints and tips. 7 chapters cover such subjects as the
classification of antibiotics to farm practices, recent regulatory
developments and the key residue research tests. |
