title: [Content of antibiotic residues in food products].
abstract: By using the microbiological method of diffusion into agar it was noted that meat and dairy products contain residual amounts of tetracycline and penicillin from 0.01 up to 1.0 Un/g/ml, and of streptomycin--up to 2.4 Un/g. Tetracycline was more often found in the hog liver, cottage cheese and in sour cream.
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000032:analysis*; D002417:Cattle; D003611:Dairy Products / Q000032:analysis; D005504:Food Analysis; D008461:Meat Products / Q000032:analysis; D013552:Swine; D014455:Ukraine
chemical_list: D000900:Anti-Bacterial Agents
vernacular_title: Soderzhanie ostatochnykh kolichestv antibiotikov v produktakh pitaniia.