M. Arsène

Technological impacts of antibiotic residues in animal-derived fermented foods: Mechanisms, detection challenges, regulatory gaps, and mitigation strategies

Background and Aim: Antibiotic residues (ARs) in foods of animal origin have become a significant concern due to their effects on food safety and food-processing technologies. Although their role in antimicrobial resistance is well recognized, their influence on fermentation processes has received comparatively less at...