Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2102
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dc.contributor.authorBURLACU, Svetlanaen_US
dc.contributor.authorSTICI, Valentinaen_US
dc.contributor.authorENCIU, Valeriuen_US
dc.date.accessioned2023-12-01T21:59:22Z-
dc.date.available2023-12-01T21:59:22Z-
dc.date.issued2022-
dc.identifier.citationBURLACU, Svetlana, STICI, Valentina, ENCIU, Valeriu. Evaluation of the presence of nitrofurans in meat and chicken eggs. In: Microbial Biotechnology, Ed. 5, 12-13 octombrie 2022, Chișinău. Chișinău, Republica Moldova: Artpoligraf, 2022, Ediția 5, R, pp. 78-81. ISBN 978-9975-3555-6-8. DOI: 10.52757/imb22.54en_US
dc.identifier.isbn978-9975-3555-6-8-
dc.identifier.urihttp://cris.utm.md/handle/5014/2102-
dc.description.abstractThe nitrofurans are antimicrobial drugs that have been widely used as veterinary therapeutics or feed additives for treating bacterial diseases in cattle, swine and poultry production. Furazolidone, furaltadone, nitrofurazone and nitrofurantoin are veterinary drugs that belong to the nitrofuran group, which have been used in the treatment of infections caused by Escherichia coli and Salmonella in pigs, poultry and fishes. The nitrofurans are quickly metabolized and are not detected after few hours from their administration. Otherwise, nitrofuran metabolites remain during months as residues bound to tissue proteins [2].en_US
dc.language.isoenen_US
dc.subjectpoultry meaten_US
dc.subjecteggen_US
dc.subjectnitrofurans residuesen_US
dc.subjectcontaminationen_US
dc.subjectmonitoringen_US
dc.titleEvaluation of the presence of nitrofurans in meat and chicken eggsen_US
dc.typeArticleen_US
dc.relation.conferenceMicrobial Biotechnologyen_US
dc.identifier.doi10.52757/imb22.54-
item.languageiso639-1other-
item.grantfulltextopen-
item.fulltextWith Fulltext-
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