Amoxicillin in broiler chickens: An analysis of marker residue persistence in edible tissues and food safety implications

Puntos clave

• Marker residues of amoxicillin persist in edible tissues, risking food safety for consumers.
• Residue detection varies, with significant levels observed beyond acceptable limits.
• Analysis of tissue samples revealed marker residues, raising alarm for food safety regulations.
• Findings underscore the need for monitoring residue levels in poultry to ensure public health.