Work overview

Section 15 of 15

AUTHORS’ CONTRIBUTIONS

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

Mbarga Manga Joseph Arsene, Bassa Zacharie Carime, Parfait Kezimana, Ibrahim Khelifi, Anyutoulou Kitio Linda Davares, Elena Vasilyeva, Nadezhda Sachivkina, Maria Molchanova, Natallia Zhabo, Marina Avdonina, and Ntolo Bomba Arly Thérèse · 2026

Contents

Section 15 of 15

  1. 01INTRODUCTION
  2. 02REVIEW METHODOLOGY
  3. 03OCCURRENCE OF ARS IN FOODS OF ANIMAL ORIGIN
  4. 04FACTORS DRIVING RESIDUE PERSISTENCE
  5. 05CRITICAL SYNTHESIS AND IMPLICATIONS
  6. 06TECHNOLOGICAL RISKS OF ARS IN FERMENTED ANIMAL-DERIVED FOODS
  7. 07DETECTION AND MONITORING OF ARS
  8. 08MITIGATION STRATEGIES FOR REDUCING ARS IN FOOD
  9. 09FUTURE PERSPECTIVES AND RESEARCH DIRECTIONS
  10. 10KEY RESEARCH GAPS
  11. 11STRATEGIC OUTLOOK
  12. 12CONCLUSION
  13. 13DATA AVAILABILITY
  14. 14GENERATIVE AI DECLARATION
  15. 15AUTHORS’ CONTRIBUTIONS
Text size
Work overview

Section 15 of 15

AUTHORS’ CONTRIBUTIONS

Mbarga Manga Joseph Arsene, Bassa Zacharie Carime, Parfait Kezimana, Ibrahim Khelifi, Anyutoulou Kitio Linda Davares, Elena Vasilyeva, Nadezhda Sachivkina, Maria Molchanova, Natallia Zhabo, Marina Avdonina, and Ntolo Bomba Arly Thérèse · about 1 minutes

Original source ↗

MMJA: Conceived and designed the study, coordinated the project, conducted the literature search, analyzed the data, and drafted the original manuscript. BZC, PK, IK, AKLD, and NBAT: Contributed to literature collection, data interpretation, and manuscript revision. EV, NS, MM, NZ, and MA: Participated in critical review, scientific validation, and editing of the manuscript. All authors have read, reviewed, and approved the final version of the manuscript.