Antibiotic Residues in Foods of Animal Origin

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.