Preventing sulfa residues in pork (1993)
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Sulfa products and other antibiotics have been widely used in Missouri's swine industry for promoting growth and for reducing disease problems and death in pigs. The benefits of antibiotics, including sulfa, are based on research trials. They are regulated through the amount you add to rations and through the levels inspectors accept as residues in meat tissue. In recent years, the pork industry and governmental agencies have become concerned about the number of hogs going to market with illegal levels of sulfa in their tissue.
Archive version. For the most recent information see extension.missouri.edu.
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