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<strong></strong>Effect of Erythromycin Residuals in Food on the Development of Resistance in <em>Streptococcus pneumoniae</em>: An <em>In Vivo</em> Study in <em>Galleria mellonella</em>

2024-03-06

Abstract excerpt

<h4>Background: </h4> The use of antimicrobials to treat food animals may result in antimicrobial residues in foodstuffs of animal origin. The European Medicines Association (EMA) and World Health Organization (WHO) define safe antimicrobial concentrations in food based on acceptable daily intakes (ADIs). It is unknown if ADI doses of antimicrobials in food could influence the antimicrobial susceptibility of human...

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Literature Corpus work
4f3d88be-29f4-534c-b416-848ffd8360fa
DOI
10.20944/preprints202403.0324.v1
Open publication

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<strong></strong>Effect of Erythromycin Residuals in Food on the Development of Resistance in <em>Streptococcus pneumoniae</em>: An <em>In Vivo</em> Study in <em>Galleria mellonella</em>DOI 10.20944/preprints202403.0324.v1
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